Crazy Girl's Kitchen

Get ready:

• 5 Tsp canola oil
• 2 cups basmati rice
• 1/2 cup wild rice
• 1/2 onion, diced
• 4 gloves garlic, minced
• 1 Tsp dried oregano
• 4 cups chicken stock
• 1 lb bok choy, sliced 1/4 inch thin
• 1 pepperoni link, 8oz, quartered and and sliced 1/4 inch thin
• salt and pepper

Now let’s play:

Heat up 2 Tsp canola oil in a 3qt or bigger sauce pan. Saute diced onion with a pinch of salt until it’s translucent. Add garlic, dried oregano, and two types of rice. Stir for one minute. Add Chicken stock, bring to broil, and let it simmer for 20 minutes or until all the liquid has been absorbed. Heat up 2 Tsp oil in a large heated wok. Add thinly sliced bok choy and a pinch of salt. Stir till all the leaves are slightly welted.  Add pepperoni and stir for one minute. Add cooked rice and sprinkle the last 1 Tsp oil over the rice mix. Stir fry till it all come together. Turn off heat and season with salt and pepper to taste.

After-play thoughts:

This is a fusion version of a traditional Shanghaiese smoked sweet sausage fried rice. However, it tastes distinguishingly different as pepperoni has, rather a sweet taste, a strong salty flavor.