Today we bring Cantonese rice to the table! An easy and quick recipe to prepare, colorful and very tasty!
It’s great both warm and cold. A kind of rich rice salad, perfect for summer! The ideal dish for those who dine outside, by the seaside or for a picnic!
We can prepare Cantonese rice even the day before. Just store it in the fridge in appropriate containers.
Although associated with Oriental cuisine, Cantonese rice is prepared differently in China! It is also called “stir-fried rice“.
In the original version, it is first boiled and then fried in a wok. It is enriched with chicken or pork, shrimp, eggs, mushrooms, etc. There are many variations of Cantonese rice.
What we know in Italy is the “Western version“. Basmati rice is used, with long grains. Boiled in boiling water for a few minutes and then left to cool.
Meanwhile, peas are cooked, and scrambled eggs are prepared. Then everything is combined, along with cooked ham. Soy sauce to complete everything, and it’s ready to serve!
The result is a really tasty dish! Are you ready to take a dive into Oriental cuisine?! Let’s prepare Cantonese rice together with step-by-step photos!
If you are a rice lover, take a look at this collection of risottos. Or for the good season, prepare one of my Cold rice salads!
Other recipes that might interest you!
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 320 g Basmati rice
- 2 eggs (large, size L)
- 200 g peas (fresh or frozen)
- 150 g cooked ham (diced)
- A few tablespoons vegetable oil (or olive oil)
- 30 g leek (or shallot or white onion)
- to taste salt
- 2 tablespoons soy sauce (only if you like)
Tools
- Wok
- Casserole
- Ladle
- Bowls
Steps
Boil the basmati rice in plenty of boiling water for 5 minutes.
Read the cooking times on the package and cook the rice for half the time.
In my case, instead of 10 minutes as indicated on the box, I turned off the heat after 5 minutes.
The cooking must be on low heat with a lid. Do not open during this time.
Then drain the rice and let it cool for about 20 minutes.
Slice a bit of leek (or shallot or white onion) thinly, or leave it out if you prefer.
In a wok (or non-stick pan) add a couple of tablespoons of vegetable oil (or olive oil).
You can substitute the wok with a non-stick pan, large enough to hold all the ingredients.
Add the sliced leek and the peas (fresh or frozen).
Pour in a couple of tablespoons of water, cover with a lid, and cook on low heat.
After about 8-10 minutes, turn off and set aside.
Break two large eggs into a bowl and beat them with a fork.
Grease with a drizzle of oil the same pan where you cooked the peas.
Pour the beaten eggs, season with a pinch of salt, and scramble them with a ladle.
On very low heat for maximum two minutes and stir continuously.
The scrambled eggs should stay nice and light.
Done! Now you just have to combine the ingredients, mix, and serve!
Turn off the heat. Add to the scrambled eggs first the rice and mix.
Then the peas and the diced cooked ham. Turn on the heat to a minimum.
Stir for just a few seconds to warm the ingredients, no more!
Et voilà! The Cantonese rice is ready to be served!
Place it on a serving plate and season with one or more tablespoons of soy sauce (if you like!).
Your super colorful dish is ready! I hope you liked this recipe!
If you use soy sauce which is very flavorful, reduce the amount of salt.
Recipe and Photos Gabry – all rights reserved
SOME IMPORTANT TIPS:
Rice Preparation:
Rinse the basmati rice (or the type of rice chosen) under cold running water several times, until the water is clear. This helps to remove excess starch and ensures the grains remain separate and do not stick.
It is essential that the rice is completely cold before being stir-fried. Ideally, prepare it in advance and let it cool for at least 30 minutes. Cold rice absorbs flavors better and maintains a better texture.
The Right Pan:
Wok or Large Pan: Although a wok is not strictly necessary, a large non-stick pan with high sides is ideal for easily mixing all the ingredients and achieving even cooking over high heat.
Soft Scrambled Eggs:
They should be soft and creamy, not overcooked.
DELICIOUS VARIANTS:
With more vegetables: You can add diced or sliced carrots, bell peppers (red, yellow), fresh scallions, zucchinis, mushrooms.
With other proteins: Excellent with shrimp, diced chicken, canned tuna, or diced bacon.
Extra flavors: If you like, you can use a pinch of curry or turmeric for a more exotic flavor, toasted sesame seeds, or almond slivers for a crunchy note, chives, or fresh coriander as garnish.
Brown Rice: if you like a more rustic and nutritious version.
FAQ (Questions and Answers)
What is the best type of rice to use?
Basmati rice is ideal for its aroma and because it doesn’t stick, but you can also use Jasmine rice, Ribe, Carnaroli, or Arborio, keeping in mind the different cooking times and amounts of water.
Can I use a regular pan instead of a wok?
Yes, a large non-stick pan is sufficient.
What can I use as an alternative to soy sauce?
You can balance it with a mix of spices (nutmeg, cinnamon, salt, pepper), balsamic vinegar glaze, or a mix of honey and lemon.
Can Cantonese rice be prepared in advance?
Yes, it can be prepared in advance and heated up when needed.
Can Cantonese rice be frozen?
It is not advisable to freeze it, as the texture of the rice may change. It’s better to consume it fresh or store it in the refrigerator for a couple of days, well covered.
Can I make Cantonese rice vegetarian?
Yes, of course! Just omit the cooked ham and add more vegetables (carrots, bell peppers, mushrooms, zucchinis) or legumes. In a vegan version, instead of eggs, you can crumble firm tofu and sauté it in a pan with a pinch of turmeric for color.
