Kai Choy Rice

Ingredients:
1 Bunch Kai Choy
1 Chinese Sausage
5pc Chinese Shitake Mushroom
5pc Dried Salted Fish (anchovy)
25g Dried Shrimp
50g Pork Loin Cutlets
75ml Long grain white rice
1 tbsp Pepper
2 tbsp Vegetable oil
2 tbsp Brown Sugar
2 tbsp Light Soy Sauce
1 tsp Sea Salt
2 cloves Garlic
2 slice Ginger

Method:
1. Soak the rice in a bowl with at least an extra 1cm of water level covering it.
2. Cut the mushroom and Chinese sausage into long strips (or desired shape and size).
3. Toast the dried salted fish in an oven for until crispy brown and aromatic.
4. In a heated wok, add the mushroom, toast for a while before adding 1tbsp of sugar to caramelize them. Add chopped ginger and garlic, stir-fry a while before adding oil. Continue to stir-fry.
5. Add pork cutlets, followed by the kai choy, stir-fry until soft before adding all the seasonings, mix well.
6. Add Chinese sausage, mix well before adding the rice. Stir-fry and mix well. Move everything to a rice cooker or a clay pot.
7. If using rice cooker, do not add extra water, just press cook. Those using clay pot, add some water, but do not cover the rice with it, then cook.
8. Take out from rice cooker when done, crush the toasted dried salted fish and sprinkle on top, mix well and serve hot.