The CANTONESE FRIED RICE is a typical Chinese dish, found in restaurants all over the world (and much less in China). Tasty and colorful, it is perfect as a first course, as a side to an oriental dish or even as a main course, replacing our usual rice salads. Interestingly, its name is mistaken: it is not originally from Canton but from the city of Yangzhou in eastern China. It is called this only in Italy, since it was made known by Chinese restaurateurs who often come from Canton.
The goodness of this stir-fried rice lies in the simplicity of its ingredients which, when well combined, give the dish flavor, different textures and bright colors. Preparing Cantonese fried rice is really very simple, as you can see below in the step-by-step photo recipe. With few ingredients, no effort and no wasted time you’ll soon have an original, fresh and really appetizing dish.
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- Difficulty: Very easy
- Cost: Budget
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All seasons
Ingredients
- 1 cup + 1 tbsp cup Basmati rice (or Ribe)
- 1 cup peas (fresh)
- 2 eggs
- 3.5 oz cooked ham (diced)
- 6 tbsp sunflower oil
- Half glass rice wine (or white wine)
- to taste salt
Tools
- 1 Wok
- 1 Pot
- 1 Saucepan
Steps
Rinse the rice in cold water 3 or 4 times until the water becomes clear and transparent.
Drain the rice, put it in a pot and cover it with water. The water should be about one finger above the rice. Turn on the heat and cook with the lid on, over medium heat, for 10-12 minutes. Be careful not to remove the lid during cooking, only at the end.
Remove from the heat and let it cool completely, stirring occasionally. The best thing is to prepare it a few hours in advance.
Blanch the fresh peas in boiling water for 5 minutes, drain them and place them in cold water to stop the cooking and fix their color.
Cut a thick slice of cooked ham into dice.
Put the seed oil in the wok and heat it well. Meanwhile beat the eggs, salt them and add them to the oil. Cook them for 1 minute, scrambling them with a spatula or spoon, without letting them brown.
Add the rice to the eggs and toss for 1 minute. Then add the drained peas, the ham and season with salt.
Cook for 2-3 minutes, deglaze with the rice wine (or white wine) and let it evaporate. If you want a stronger flavor, add some soy sauce.
Plate and enjoy this tasty Cantonese fried rice hot or warm.
