A Shanghai home dish: rice cooked in chicken stock with a strip of bacon, then folded with the bacon and pak choi at the very end, so the greens stay green.
上海家常菜飯：飯用雞湯煮，上面放一根培根；最後把培根和上海青拌入，青菜保持翠綠。
Ingredients 材料
1 bag Shanghai pak choi
上海青一袋
2 packs bacon — one is not enough; it shrinks as it fries
培根兩包才夠，煎後會縮小
6 cups rice
米6杯
1 can chicken stock
雞湯一罐
Soy sauce, to taste
醬油，適量
Step 1. Prep the Greens
步驟一：分菜
Separate the pak choi leaves from the stems.
上海青，菜葉與梗分開。
Step 2. Cut the Bacon
步驟二：切培根
Cut the bacon into pieces — not too small. It shrinks as it fries.
培根切段，不要切太小，煎了會縮小。
Step 3. Fry the Bacon
步驟三：煎培根
No oil in the wok. Fry the bacon first, in its own fat, and set one strip aside for the rice.
炒菜鍋不放油，先煎培根，煎出油來。留一根培根，等一下跟米一起煮。
Step 4. Stir-Fry the Greens
步驟四：炒青菜
Fry the greens in the bacon fat: stems first, then the leaves. Fry until just wilted and their water has cooked off.
用培根的油炒青菜：先放菜梗，後放菜葉，炒到剛軟、水分收乾。
Step 5. Cook the Rice
步驟五：煮飯
The can of stock goes into the inner pot first, then water — less than for plain rice. Lay the strip of bacon on the rice, and pour in any fat left in the wok.
內鍋先放一罐雞湯，水要比平常煮飯少。米上放一根培根，炒菜鍋裡剩下的油也倒進內鍋，一起煮。
Step 6. Fold Together
步驟六：拌飯
When the rice is done, pour it into the wok — heat off — and toss with the bacon and greens. Cover and rest 5 minutes, so the flavors come together.
飯煮好，倒進炒菜鍋，不用開火，和培根、上海青拌在一起。蓋上蓋子燜5分鐘，讓味道融合。
Why not cook it all together? Greens cooked with the rice turn soft and dark. Folded in at the end, they stay green and keep a bite.
為什麼不把料跟飯一起煮？青菜跟飯一起煮會變爛、變色。最後拌入，翠綠又有口感。
Step 7. Season to Taste
步驟七：調味
Add soy sauce a little at a time, tasting as you go.
慢慢加醬油，邊加邊試味道。
Traditionally this dish is made with salted pork (鹹肉), and everything cooks together in one pot. Bacon is the easy American substitute — and there is no need for lard, because bacon brings its own fat.
傳統上海菜飯用鹹肉，所有食材一鍋煮熟。培根是美國容易買到的替代品，自帶油脂，不用再加豬油。
