As you already know, I like to mix flavors that come from different cultures. I wanted to adapt the typical Cantonese rice recipe to our tastes, and from this idea, My Way Cantonese Rice was born, where one of the variations is precisely in the quality of the rice I chose: Parboiled instead of Basmati or Jasmine.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Stove
- Cuisine: Chinese
Ingredients
- 1 1/2 cups parboiled rice (long grain)
- 1 1/2 cups peas
- 5.25 oz cooked ham (sliced)
- 1 onion ((1 large onion))
- 1 tbsp Parmigiano Reggiano DOP (grated)
- 2 tsp chives
- 3 eggs
- 1 1/2 bouillon cube (classic)
- 2 tsp coarse salt
- to taste olive oil
- 2 pinches fine salt
Instructions
Put a quart of water in a pot, add the shelled peas and half a bouillon cube.
Cook for about 10 minutes, until they become soft.
Drain them and place them on a plate.
Meanwhile, put 3 quarts of water on the stove, which will be used to cook the rice.
In the meantime, beat the three eggs and then add the grated Parmesan, fine salt, and chives, continuing to beat until the ingredients are well blended.
In a pan, add a bit of oil, when it’s hot, pour the egg mixture and stir, as if you were making scrambled eggs, breaking them up well.
Remove them from the pan and set them aside.
In a pot, put 3 quarts of water, as soon as it boils, add the coarse salt
Cut the ham slices into small squares about 1 cm (0.4 inches) 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 time indicated on the package is completed.
Drain the rice and rinse it under cold running water.
Clean the onion and chop it finely. Sauté it in a large pan with a bit of 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 chunks or a thick slice of ham and dice it.
I recommend putting soy sauce on the table, to add to the dish for those who love this condiment.
The rice used in the classic recipe is basmati or jasmine, I used long parboiled rice.
We added chives and Parmesan, which we love, I think they are definitely fitting.
If you liked My Way Cantonese Rice, 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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