融合菜， 川菜X港式粵菜，四川宜賓碎米芽菜肉鬆炒飯 Sichuan Yibin Suimi Yacai & Minced Pork Fried Rice

[Ho Kwok Leung]

**Fusion Dish: Sichuan Cuisine × Hong Kong-Style Cantonese**
**Sichuan Yibin Suimi Yacai & Minced Pork Fried Rice**
四川宜賓碎米芽菜肉鬆炒飯

創作靈感
港式粵菜裏面有一個炒飯叫欖菜肉鬆炒飯，香港一般茶餐廳酒樓都有賣
只是簡單的將潮汕橄欖菜轉換成四川宜賓碎米芽菜

食材
四川宜賓碎米芽菜
新鮮豬肉碎
菜心（切粒）
蔥/青蒜苗（切粒）
米飯
辣鮮露/美極/一品鮮
雞蛋

Sichuan Yibin Suimi Yacai Minced Pork Fried Rice

**Inspiration**
This dish is inspired by the Hong Kong/Cantonese-style "Olive Vegetable Minced Pork Fried Rice" commonly found in Hong Kong-style cafes and restaurants. The creative twist here is substituting the Chaoshan preserved olive vegetable with Sichuan Yibin crushed mustard greens (Suimi Yacai).

**Ingredients**
- Sichuan Yibin Suimi Yacai (preserved mustard greens)
- Fresh minced pork
- Choy sum (chopped into cubes)
- Scallions/Chinese leek (chopped)
- Cooked rice
- Laxianlu (chili sauce), Maggi seasoning, or Yipinxian soy sauce
- Eggs