Cantonese Rice. A typical recipe of Chinese cuisine known worldwide: few ingredients and you’ll amaze your friends with a truly tasty dish!
Yes, I tried it and everyone liked the recipe.
I had to try making it, and this recipe was missing from my blog. My friend Annalisa prepares it for her daughters in the summer, and seeing her photos made me want to try it. So here is my well-executed version, which was liked a lot and finished in no time.
It is certainly one of the symbolic dishes of Chinese cuisine worldwide.
An easy and quick first course that can be easily made at home whenever you crave a tasty dish different from the usual.
Its simplicity and quick execution make this recipe very handy when you want to cook something special but don’t have much time available.
The preparation is very simple, just cook the rice, prepare the seasoning, and toss everything in a typical wok if you have one; otherwise, a classic non-stick pan will do just fine.
It is a very tasty, flavorful dish rich in ingredients like peas, cooked ham, eggs, and spring onions.
This Chinese delicacy is characterized by a perfect harmony between sweet and salty, with a touch of unique flavor.
I leave you this wide collection….. cold-rice-farro-and-couscous-salads/
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 481.58 (Kcal)
- Carbohydrates 67.95 (g) of which sugars 1.33 (g)
- Proteins 20.12 (g)
- Fat 13.42 (g) of which saturated 4.24 (g)of which unsaturated 8.60 (g)
- Fibers 2.17 (g)
- Sodium 1,319.94 (mg)
Indicative values for a portion of 220 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
Cantonese Rice
- 11.3 oz Ribe rice (or other parboiled rice)
- 1.4 cups water
- to taste olive oil (or vegetable oil)
- 3.5 oz frozen peas
- 6 oz cooked ham (thick slice or diced cooked ham)
- 3 eggs (yellow yolk)
- 3 tbsps rice vinegar
- to taste soy sauce
- salt
Tools
- Pot
- Pan
Steps
Cantonese Rice
Pour the rice into a bowl and rinse it well to remove all the starch. Repeat the process 3-4 more times until the water becomes clear.
Pour the rice into a pot and add the water.
Season with a pinch of salt and a tablespoon of vegetable oil to prevent the rice from sticking to the bottom of the pot, mix well and cover.
Cover and cook on high heat for 2-3 minutes.
Then lower the heat to the minimum and cook for another 10 minutes without ever lifting the lid.
Do not lift the lid.
Do not stir the rice before the time is up.
At this point, the water will be absorbed, and the rice should rest, off heat, for another 10 minutes.
After the resting time, we can mix the rice and fluff it a bit.
Meanwhile, proceed with the other preparations: boil the peas in plenty of salted water for 3-4 minutes, then drain them with a slotted spoon and pour them into a bowl full of ice water.
Beat the eggs in a bowl and mix well until they lose their viscosity.
Pour them into a pan with a bit of vegetable oil and make scrambled eggs, stirring frequently with a spatula.
When the eggs have slightly thickened, add the peas, cooked ham, mix and lastly add the rice.
Add the well-drained peas and diced cooked ham and give it a stir.
Finally, add two tablespoons of rice vinegar, mix and toss again for a few more minutes.
Let it absorb flavor on high heat, taste, and if necessary add more salt or soy sauce.
Serve hot or cold.
Enjoy…….!
Tips
It’s very important to respect the indicated cooking times and let the rice cool: this way it will stay al dente and won’t become too compact, allowing for a perfect texture!
You can also use frozen peas, cooking them the same way. I don’t recommend using canned peas.
The oil temperature is very important: it must be very hot to allow the rice to sizzle.
Cantonese rice is also a delicious anti-waste recipe to reuse leftover white rice.
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