Bring home to me. Shanghai Vegetable Rice

Home is far for me. Home cooked food is even further. My cravings are the motivation for me to cook these dishes and this shanghai vegetable rice one that I also crave and therefore always make. Although I have to admit that, my mom's rice is also unbeatable and the best I have ever had.

With the help of a rice cooker, everything is so much easier these days. This dish is the same.

Ingredients:
Shanghai bak choy (those with milky white stems)
Chinese sausage
Jasmine rice
Salt

First wash the rice and measure the amount of water. Put in a little less water than usual because there will be water in the vegetable and you don't want your rice to be soggy.

Then wash the bak choy and finely chop them. You would want at least a bag of vegetables. It will look like a lot but when you cook it they will shrink.
Heat the wok, add a little more oil than usual.  Put all of the chopped vegetables in. Add a handful of salt. Remember this will be mixed into the rice so you should definitely over salt them.
Water stored in the vegetable will be forced out when you cook it. Once the vegetables are all wilted, pour them into the rice cooker including the vegetable juice.

Start the rice cooker. Halfway through the cooking process, put in the Chinese sausage. This adds flavor to the rice. Let the rice cook through and your vegetable rice will be done!
Easy peasy :)

Hope all of you who are living far away from home can feel the love during the process of cooking some traditional homemade food you had at home.