As you already know, I like mixing flavors from different cultures. I wanted to adapt the typical Cantonese rice recipe to our tastes, and from this idea came Cantonese Rice My Way, where one of the changes lies in the type of rice I chose: Parboiled instead of Basmati or Jasmine.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Chinese
Ingredients
- 1 1/2 cups parboiled rice (long grain)
- 1 3/4 cups peas
- 5 1/4 oz cooked ham (sliced)
- 1 onion ((1 large onion))
- 1 tbsp Parmigiano Reggiano DOP (grated)
- 2 tsps chives
- 3 eggs
- 1 1/2 broth cube (classic)
- 2 tsps coarse salt
- to taste olive oil
- 2 pinches fine salt
Preparation
Put a liter of water in a pot, add the shelled peas and half the broth cube.
Cook for about 10 minutes, until they are soft.
Drain them and place them on a plate.
Meanwhile, put 3 liters of water on the stove, which you’ll use for cooking the rice.
In the meantime, beat the three eggs and then add the grated Parmigiano, fine salt, and chives, continuing to beat until well mixed.
In a pan, put a little oil, when it’s hot, pour the egg mixture and stir as if making scrambled eggs, breaking them up well.
Remove them from the pan and set aside.
In a pot, add 3 liters of water, and as soon as it boils, add the coarse salt.
Cut the ham slices into squares of about 1 inch on each side. Set them aside.
Salt the water and as soon as it boils, add the rice, stir for at least a minute, so it doesn’t clump together.
Cook until the cooking time indicated on the package is completed.
Drain the rice and run it under cold running water.
Peel the onion and chop it finely. Let it soften in a large pan with a little oil.
Mix the drained rice with the scrambled eggs, peas, and cooked ham.
Pour the seasoned rice into the pan with the onion and sauté for two or three minutes.
Tips/Advice
You can use ham in chunks or a thick slice of ham and dice it.
I recommend putting soy sauce on the table for those who love this condiment.
The rice used in the classic recipe is basmati or jasmine, but I used long-grain parboiled rice.
We added chives and parmesan, which we adore; I find they are definitely fitting.
If you liked Cantonese Rice My Way, try other recipes from China or with an oriental flavor:
Green Beans with Sesame and Soy Sauce
Vegetable Spaghetti with Soy Sauce
Chicken Breast with Vegetables and Soy Sauce
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