Cantonese Rice RitaAmordicucina version
It is a dish very common in Chinese restaurants in Italy even though it is not an original recipe.
It seems that Cantonese rice “chǎo fàn”, literally “fried rice”, is a much richer dish based on basmati rice and scrambled eggs with the addition of vegetables, meat, or fish. We Westerners started from the same base and enriched it with peas and cooked ham, along with the unavoidable soy sauce, thus obtaining a dish close to our tastes but at the same time delicious and full of flavor.
Recipes thought for you:
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Steaming
- Cuisine: Chinese
- Seasonality: All seasons
- Energy 296.63 (Kcal)
- Carbohydrates 19.40 (g) of which sugars 2.66 (g)
- Proteins 15.69 (g)
- Fat 17.10 (g) of which saturated 4.26 (g)of which unsaturated 3.57 (g)
- Fibers 2.75 (g)
- Sodium 686.07 (mg)
Indicative values for a portion of 250 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
Let’s do the shopping
- 1 1/4 cups basmati rice
- 7 oz cooked ham
- 1 cup peas
- 2 tbsp extra virgin olive oil (or rice or soy oil)
- 2 eggs
- to taste soy sauce
- to taste salt
- 1 fresh scallions
Tools
what we need to prepare the
- Wok
- Steamer
- 2 Pans
Preparation of Cantonese Rice RitaAmordicucina version
First, bring a pot of water and salt to a boil.
Layer the steamer, and…
Cook the basmati rice for 5 minutes or about half the time indicated on the package.
You need to take it out super al dente, half-cooked, and let it cool in a bowl, occasionally mixing it with your hands.
For this reason, it will not stick, and it will continue to cook slightly.
Let the rice cool completely for about 20 – 30 minutes.
In the meantime, you can prepare the seasoning.
In another separate pan, heat 2 tablespoons of oil, add the thinly sliced scallion, fry for 1 minute,
then add the peas, and a small cup of water.
Cook over medium heat until they are tender.
In a non-stick pan or wok, heat 1 tablespoon of oil, add the lightly beaten eggs with a pinch of salt, place over medium heat and scramble them with a fork until finely grained.
Then add the peas drained from their broth, to the eggs, heat, then add the cold rice!
Toss the Cantonese rice over medium heat, at this point add 1 tablespoon of soy sauce, I don’t like overly salty preparations, but if you prefer, you can add another tablespoon.
Finally, add the diced cooked ham,
and let it blend for a few more seconds without the ham cooking.
Here is the Cantonese Rice RitaAmordicucina version ready.
tips
Cantonese Rice RitaAmordicucina version
This dish can also be served at buffets, as appetizers, or as a first course.
This dish can also be served at buffets, as appetizers, or as a first course.
