Le Cantonese rice is a fried rice dish, served with diced ham, mixed vegetables and egg omelettes.
The pork, fried separately and incorporated in the form of dice, can be replaced by diced beef, poultry, chicken or duck. Vegetables such as peas, diced carrots, bean sprouts can also be incorporated into the rice. Originally, an egg was added to the preparation, broken directly in the pan and not cooked separately as an omelet and added afterwards.
The history of Cantonese rice is linked to that of rice cultivation in southern China. The earliest version of Cantonese rice dates back to the Sui dynasty (XNUMXth-XNUMXth centuries). The frying technique dates back to the Ming dynasty in the XNUMXth century. It is called "stir-fried rice" in China and is not exclusive to the Canton area.
Easy to prepare, nutritious and tasty, it is ideal as a side dish for meats or as a main course.
|Level of difficulty: easy|
|Preparation time : 15 min|
|Rest time : 10 min|
|Cooking time : 30 min|
|Total time : 45 min + 10 min (rest)|
|Ingredients: 6 people|
|200 g of Ribe type rice|
|50 g peas|
|30 g of cooked ham|
|50 g peas|
|2 medium-sized eggs|
- Rinse the rice in cold water at least twice.
- When the water is clear, put the rice in a saucepan and cover with water.
- Flavor with a pinch of salt and a drizzle of oil.
- Bring water to a boil over high heat and cover.
- Cook over high heat for 2 to 3 min, then lower the heat and cook over low heat for about 10 min.
- Finally, increase the heat again and cook over high heat for about 3 minutes.
- After this time, turn off the heat and make sure that the water has been absorbed by quickly opening the lid, then cover again and let the rice stand in the pan for 10 min.
- Cut the cooked ham into cubes, then blanch the peas for about 3 min.
- Drain and rinse with cold water to keep their color and consistency.
- Beat the eggs in a small bowl.
- Put the wok on the heat.
- Once hot, pour in the oil and heat, then add the eggs.
- Cook over medium heat for about 1 min, stirring constantly.
- Add the rice and brown with the eggs for another 1 min, then add the peas.
- Also add the cooked ham, then season with a pinch of salt and the rice alcohol.
- Sauté over medium heat for 2 to 3 minutes.
- Add soy sauce if necessary.
- Transfer the rice to a dish and garnish with chives.
- Serve and enjoy!
Quote about cooking:
“Cooking is love and generosity. "Paul Bocuse