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鹹飯是我在家鄉時媽媽常做的一個飯食，媽媽常做的有菜豆飯，芥菜飯，芋頭飯和南瓜飯等等。
就是把蔬菜類的食材加上香菇，蝦米，蔥蒜和五花肉燜好，再燉一鍋湯，就能美美地喂飽一家子。很方便，又美味喔！
夏末的時候我在後院撒了一把芥菜籽，後來張出一大片的小芥菜，我收了好幾茬送朋友，最後兩茬我自己做了芥菜飯和芥菜粥。好吃又營養，很適合秋末養生。
My mum used to make this Giam P'ng (Hokkien Salted Rice) back home, there are similar dishes made with pumpkin, Long bean and yam.
It is prepared almost like the Spanish Paella, the rice is cooked together with ingredients and seasoning in a pot/wok and later simmer to perfection. It is simply irresistible, every spoon of it is a charm!
I have planted some Chinese mustard green end of summer, harvested handful of times, with the last two batch, I made this rice casserole to remind me of the taste of home.
材料：
400-500克 小芥菜
2 杯 白米
3 杯 水
5 片 厚切 培根 Thick Cut Bacon 或 五花肉切丁
2 tbsp 蠔幹/旺菜幹 泡水洗淨
6-8 隻 小紅蔥 （切片）
2-3 隻 蒜 （切碎）
調味：
1 1/2 tsp 鹽 （或適量）
胡椒粉適量
1/4 小勺 五香粉
Ingredients：
400-500 g of Chinese mustard green (Gai Choy/Dua Cai)
2 cups of rice
3 cups of water
5 Slices of Thick Cut Bacon or some pork belly，sliced
2 tbsp dried Oyster or dried mussels soaked and cleaned
6-8 Shallots （Sliced）
Seasoning：
1 1/2 tsp Salt （or to taste）
Dash of black pepper powder
1/4 tsp of Chinese five spice powder
1. 鹹肉切塊，小紅蔥切片，芥菜切大約 1寸寬。米淘好備用。
2. 熱鍋，下一點油，把鹹肉入鍋煸炒出油後加入紅蔥炒香變金黃色，加入蠔幹/淡菜幹/旺菜煸香。
3. 加入五香粉然後快速把芥菜和白米倒入，中火翻勻，加鹽和胡椒粉調味。翻炒至水份幹透，米粒有點透明。
4. 倒入3杯水，大火煮滾後轉中小火，加蓋燜20-25分鍾或至水份燜幹，熄火虛燜5分鍾。
5. 打開蓋子，用個飯勺把米飯拌勻，這個時候有點鍋巴是很正常的，再次加蓋，不點火虛燜5分鍾即可。吃的時候可以配一小碗的湯和辣椒醬。
1. Clean mustard green thoroughly to be free from pests and soil, chop it into 1 inch in length, set aside. Slice the shallots and cut bacon into 1 inch pieces. Clean and drain the rice.
2. Heat up a cooking pan/wok. With a little oil, saute sliced bacon on medium heat till fat releases, add sliced shallot and cook until shallots turned golden in color. Add dried oysters/mussels and cook until fragrant.
3. Add Chinese five spice and quickly add in the Mustard green and rice, stir well, season with pepper powder and salt. Cook until rice turn a little translucent.
4. Add 3 cups of water, turn the heat up to high and bring to boil, cover with lid and reduce heat to medium low, cook for another 20-25 minutes or until all liquid dries up. Turn the stove off and let it sit for 5 minutes.
5. Open lid, fluff the rice so that all ingredients are well mixed. Serve warm with some soup or chili sauce.
家鄉的味道！
A taste of tradition and homeland!
