Shanghai Rice with Smoked Bacon

Name: Shanghai Rice with Smoked Bacon
Yield: Serves 4 to 6
Cuisine: China
Ingredients: 3 tablespoons thinly sliced green and white scallion rings; Diagonally cut green and white scallion rings, for garnish; 3 cups water; 1 small red pasilla pepper or red Anaheim chili, finely diced (optional); 2 tablespoons thinly sliced shallots; 1½ teaspoons kosher salt; ½ to 1 teaspoon Roasted Szechwan Pepper-Salt; 1¼ cups cubed butternut squash; ⅓ cup diced smoked bacon; 2 cups uncooked short- or medium-grain white rice; 1 small red (bell) pepper, finely diced; 2 tablespoons Chinese rice wine or dry sherry

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is an invention in the ineffable spirit of old Shanghai, an elaboration of a favorite dish from my first cookbook. It is an almost creamy, savory dish studded with bits of color.

Ingredients

2 cups uncooked short- or medium-grain white rice
⅓ cup diced smoked bacon
2

Asia
China
Dinner
Spicy

Method

Rinse the rice, following step 1.
Heat a small heavy casserole over high heat until a bead of water evaporates on contact. Reduce the heat to moderate and add the bacon. Stir until most of the fat renders and the bacon turns golden and crispy, 2 to 2½ minutes. Adjust the heat so it renders without scorching. Add the shallots and