Shanghai fried rice with salt pork and green bok choy (Xian rou cai fan) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 243) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on January 28, 2026

    I used thick-cut bacon — it’s what I had — and slightly more bok choy than called for. The result was bland so I upped the black pepper but tried to stay true to the recipe. Ultimately I drizzled in some soy sauce at the edge of the hot pan, but between the softer rice and the bland profile, I don’t see making this again.

  • HarlanH on August 16, 2020

    Made this with Chinese ham (the sort that comes shrink-wrapped and is shelf-stable until opened), lard, and a mixture of Basmati and white sushi rice, and it was *great*.

  • clcorbi on December 17, 2018

    Agree that the recipe as written is bland. I also wish I would have allowed the bacon to crisp up, although the instructions specifically said not to do that. Not a fried rice recipe I need to repeat.

  • Smokeydoke on November 24, 2016

    A basic fried rice, a bit bland. I doubled the pork so Mr. Smokey would eat it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.