Cantonese Rice Western Recipe
If Beatrice can’t go to the Chinese restaurant, Chinese cuisine barges into Beatrice’s home. The craving was strong and I missed my favorite dish too much. I know very well that this Cantonese Rice is not an original dish but is simply the result of a Westernized version of the chào fàn which is fried rice enriched with eggs, vegetables, or meat or fish. Even in Chinese cuisine, this dish has countless versions. I’m offering you mine, which you can cook with basmati rice or not, easy to make and without soy sauce if you couldn’t find it at the supermarket or forgot to buy it (I’m part of that category). Certainly, if you have it, it’s better, so you’ll get a dish very close to the one we find at the Chinese restaurant, rich in flavor and very tasty.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All seasons
- Energy 530.96 (Kcal)
- Carbohydrates 34.07 (g) of which sugars 4.57 (g)
- Proteins 26.65 (g)
- Fat 31.86 (g) of which saturated 7.75 (g)of which unsaturated 6.17 (g)
- Fibers 4.37 (g)
- Sodium 1,606.18 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cantonese Rice Western Recipe:
- 1 cup Basmati rice (or rice for all preparations)
- 2 Eggs
- 1 cup Frozen peas (or fresh if in season)
- 5.3 oz Cooked ham (diced)
- to taste Salt
- to taste Black pepper
- to taste Soy sauce
- to taste Extra virgin olive oil
- Half White onion
Tools for the Recipe
- Stovetop
- 1 Pan
- 1 Pot
- 1 Bowl
- 1 Fork
- 1 Spoon
Preparation of Cantonese Rice Western Recipe:
We start the preparation of the Cantonese Rice Western Recipe by cooking the peas. In my recipe, the peas were fresh, so I simply sautéed them in a pan with extra virgin olive oil where I had previously softened finely chopped half an onion.
Now let’s boil the water to cook the rice. Then, in the pan with the peas, I added the previously diced cooked ham. I took a bowl and beat the two eggs with a pinch of salt and black pepper. Finally, I added them to the pan with the cooked ham and peas, stirring quickly with a wooden spoon so they don’t become an omelet.
I cooked the rice, in my case for all preparations, but basmati is preferable, cooking it one minute less than the indicated time.
I sautéed it in the pan with the other ingredients, and if you have soy sauce, this is the time to add it, otherwise, if like me, you don’t have it, it’s time to serve and enjoy this Cantonese Rice with Western Recipe.
Variations:
As I was saying, there are countless variations: soy yes or no, basmati yes or no, fish or meat, peas or not; in short, if you search the web, you will find a myriad of versions. I simply proposed mine, which is very similar to the one at the Chinese restaurant I usually go to if I feel like Asian cuisine.
Bea’s Tip:
Do you want to serve a complete menu? I also leave you the recipe for curry chicken with cream
