Cooked Rice with Bak Choy and Gammon

When we were in Taipei one of my favourite restaurants is Kao Chi. Kao Chi serves really delicious Shanghai cuisine and one of the dishes we ordered was this really delicious Cooked Rice with Bak Choy, Chinese ham and mushroom.

So for this recipe I decided to make something very similar. The main difference between the dish at Kao Chi and my recipe is I had to use smoked gammon instead of Chinese ham as I can’t find Chinese ham here in the UK. I also used chestnut mushroom instead of the tinned mushroom that they used (I prefer the taste of chestnut mushroom).

Normally Chris really dislikes bak choy, in fact he hates it usually, but he ate all of the bak choy in this dish which was a really big success for me. Finally, I can eat bak choy (one of my favourite vegetables).


2.5 cups of rice
200g gammon steak
300g bak choy
100g chestnut mushrooms
1 clove garlic, chopped finely



  1. Chop bak choy finely and remove the skin from the gammon steak. Cut the gammon steak into really small dices.
  2. Cut the mushroom into small dices as well.
  3. Heat up a wok with 1 tablespoon of oil. Saute the bak choy with garlic until the bak choy is cooked. Leave aside once it is cooked.
  4. Put the rice into a rice cooker with the gammon steak, mushrooms and 1 tablespoon of oil. Also use the juice that came out of the bak choy. Add a little more than 2 cups of water to cook everything.
  5. After the rice has cooked add the bak choy into the rice and mix evenly. Cover the rice cooker with the lid and leave to stand for 5 minutes.
  6. The dish is now ready to serve.


Time to cook: 30 minutes

Serves: 4 people


Tip for cooking Eastern food: Buy a rice cooker. Most of my friends and colleagues in the UK assume we boil rice in the East but most people use rice cookers. They can be bought as cheaply as £15, last ages and cook rice perfectly every time. Rice cookers can be used from cooking food, steaming food, making soup, steaming meat and many other things, all for £15 upwards!

Credit: All photos were taken by Chris at:


  1. Mmmmm, it looks comforting.

  2. 老萬..妳那個青菜是用青江菜炒嗎?我家是用青江菜炒的,可是炒出來的成品都會因為他太出水所以黏答答的!!有什麼偷吃步教一下啦!!!


  3. 老萬..妳那個青菜是用青江菜炒嗎?我家是用青江菜炒的,可是炒出來的成品都會因為他太出水所以黏答答的!!有什麼偷吃步教一下啦!!!



    • 我是用青江菜, 但是不是用青江菜去“炒飯“喲!!! 

  4. 這不是所謂”炒飯”的主食嗎?還是這是一道”電鍋悶菜”







  1. Kao Chi Taipei Taiwanese Restaurant Review - [...] We had a delicious cooked rice dish which I made on 28th April (this recipe can be found here:…

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