Cantonese Rice

Cantonese rice is a classic Chinese dish that can be varied in many ways, even with an Italian touch. Here is a basic version of the recipe:

Ingredients

• 400 g of Basmati or jasmine rice
• 150 g of frozen peas
• 2 eggs
• 100 g of diced cooked ham
• 2 tablespoons of seed oil (or olive oil for a more Mediterranean variant)
• 1 fresh green onion (optional)
• Soy sauce to taste
• Salt, as needed
• White pepper (optional)

Preparation

1. Start by cooking the rice: rinse the rice under running water until the water runs clear to remove some of the starch. Then cook it in boiling salted water according to the times indicated on the package, usually between 10 and 12 minutes. Once cooked, drain and cool it under a jet of cold water to stop the cooking process.
2. In a pan, heat the oil and add the diced cooked ham to lightly brown it.
3. If you decide to use the green onion, finely chop it and add it to the pan, letting it soften with the ham.
4. Add the frozen peas and let them cook until they are hot.
5. Meanwhile, in a bowl, beat the eggs with a pinch of salt. Create a space in the pan to cook the eggs, pour them in, and let them set, without stirring too much to avoid breaking them up.
6. Add the rice to the pan with the rest of the ingredients, mix well, and allow the rice to reheat and absorb the flavors for a few minutes.
7. Season with soy sauce to taste, adjust the salt if necessary, and if you like, add a pinch of white pepper to give an additional flavor boost.
8. Serve hot.

Curiosity

Cantonese rice is a recipe that originates from Chinese street food and has undergone numerous adaptations. In Italy, for example, it is common to add cooked ham, an ingredient not present in the original recipe, but that pairs well with the flavor profile of the dish.