Cantonese rice is a typical Chinese dish, made with basmati rice, scrambled eggs, peas, and cooked ham.
A simple dish to enjoy warm or cold, perfect to prepare and take with you to work or for a day of absolute freedom outdoors.
The vibrant Cantonese rice will bring joy to your table for a lunch or dinner with your loved ones.
There are numerous variations on the web, some recipes include adding chicken, others steamed shrimp, and still others add fresh scallions.
- Portions: 3
- Cuisine: Chinese
- Seasonality: Summer
Ingredients
- 1 cup of basmati rice
- 1 cup of fine peas
- 3.5 oz of diced cooked ham
- 2 eggs
- 2 tbsps of sunflower oil
- 3 tbsps of soy sauce
- to taste of salt
Steps
Pour the rice into a cooking pot and rinse the rice repeatedly under running water until the water runs clear.
Place the pot on the stove, covering the rice with two fingers of water, adding a bit of salt.
Cover with a lid and cook for half the time indicated on the package, in my case, 7 minutes.
After the time is up, turn off the heat and leave the rice in the pot with the lid on. During the rest, the rice will continue to cook.
Meanwhile, blanch the peas in salted water, being careful to leave them a bit al dente. Once cooked, drain them and rinse under cold water to maintain their vibrant color.
In a skillet, pour two tablespoons of seed oil and add the beaten eggs with a pinch of salt.
Scramble them by stirring often and cook for a few seconds, they should be golden and not dark.
Add the peas and diced cooked ham to the eggs, then add the rice and sauté the rice over medium heat for a few seconds adding tablespoons of soy sauce.
Here is the Cantonese rice, tasty and light!
