Rice Pan with Mushrooms, Bacon and Chinese Cabbage

For the rice pan, wash the rice and cook separately in appropriate amount of water. Prepare mushrooms, herbs, onion, chili pepper and set aside. Finely chop the Chinese cabbage and set aside a few strips.

In a large skillet or wok, render the diced bacon. Add the vegetable cream, add the finely chopped onion and the finely chopped chili pepper as well.

Fry a little, then add the mushrooms and stew until they have lost plenty of water. Add the Chinese cabbage and pour out the chicken stock.

Season with porcini powder, salt and pepper. Fold in the coarsely chopped parsley. Let it simmer for about 5 minutes, fold in the rice and thicken with cornstarch if necessary.

Arrange in a deep plate, put some Chinese cabbage on top and garnish with a slice of smoked bacon.

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