Yin Choi Fan (Chinese Spinach Rice)‘s something I made up as I’ve just harvested some Wild Spinach and Swiss Chards leaves from my veggie patch. I usually cook a version of this with kaichoi but I don’t have any kaichoi at home.. 😛


  • 480g (2 cups) long grain rice, washed and pre-soaked for 30 mins
  • abt 400g yinchoi (wild or chinese spinach), washed and cut into 2.5-3 cm pieces (I used a mix of wild spinach an rainbow chards)
  • 400g pork belly, no skin, cut into small cubes (I used pork shoulder fillet)
  • 5-8 dried chinese mushrooms, rehydrated in hot water for abt 20 mins, remove stalk, cut into thin slivers, water reserved for later use
  • 30g dried shrimps, pre-soaked in cool water for 5 mins, water reserved for later use
  • 5 shallots, sliced thinly
  • 2 tbsp cooking oil


  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp light soya sauce
  • 1 tbsp dark sweet soya sauce



    Serves 4
    Prep time 30 mins
    Cook time 30 mins
    Total time 60 mins
total time


  1. Heat oil in a wok and fry shallots till golden brown. Remove fried shallots and put aside.
  2. With remaining oil in wok, fry cooked pork belly till almost brown. Remove and put aside.
  3. With remaining oil in wok, fry dried prawns and mushrooms for 1 min till fragrant.
  4. Add rice and stir well for 1 min.
  5. Add pork and yinchoi and continue to stirfry for 1 more min.
  6. Add seasoning and a little bit of water (reserved from soaking mushrooms and dried shrimps).
  7. Transfer all ingredients into rice cooker and add water (reserved from soaking mushrooms and dried shrimps and extra water) till it’s halfway covering mixture in rice cooker. Switch on rice cooker. Once rice’s cooked, let it stand for a min and quickly mix rice mixture. Cover and let it cook again. Let rice stand for 10-15 mins on warm without opening cover.
  8. Thereafter, serve immediately with fried shallots and chilli garlic sauce.

If you think at the beginning that 400g spinach’s too much, you might change your mind when the spinach’s wilted and cooked. So don’t reduce the amount of spinach leaves..
A rice cooker’s a very useful kitchen aid, as you might’ve noticed. 🙂
This would work with long beans or french beans (abt 250g, I think) too..

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