2 cups cooked rice

1 large bunch mustard greens

1 Chinese sausage

1/2 cup diced ham, or cured belly pork

1 stalk spring onions, chopped

1/4 cup water

This is a recipe that is excellent when you have some leftover rice. The cured meats flavor the rice but we always added soy sauces to our individual bowls.

Prepare the vegetables. Wash and separate leaves and stalks. Trim off any tough portions on the stem. Chop the leaves into short, thin strips and set aside. Cut the stems separately, dicing them.

Dice the sausage and stir-fry to render some fat. Add the ham or belly pork, followed by the mustard green stems.

Add the stir-fried mixture to the rice and place in a rice cooker. Sprinkle with the quarter cup water and cook. After five minutes, add the caixin leaves.

When the button pops, mix well with a spatula and garnish with spring onions. Serve with light and black soy sauces to taste.