400 g Short-grained rice, washed and drained
30 ml Vegetable oil
450 g Pak Choy (Chinese cabbage), cut crossways in 2.5cm pieces
1/4 teaspoon Salt
600-750 ml Water

Wash the rice several times until the water runs clear. Drain thoroughly. Heat a heavy saucepan over a high heat. Add the oil, swirl and heat for a further 30 seconds or so. Add the cabbage and stir rapidly. The cabbage leaves should now be shiny with oil. Sprinkle some salt and stir and the leaves will brighten. Put the rice and water in a saucepan and bring to the boil. Let it bubble for a couple of minutes, stirring occasionally. Turn the heat to medium and let it bubble for another 2 minutes, stirring occasionally. Turn to the lowest possible heat, cover and let the rice cook for 20 minutes. When it is cooked, leave it to rest for 10 minutes before serving. Lay the rice on a flat dish, placing the cabbage on top.