Cantonese Rice

This Cantonese rice is a winter dish by excellence. If the winter markets are less colorful than the summer markets, find some color in this recipe. This dish can, on its own, ensure great diversity at your table.

First, here is the list of the different ingredients you will need to prepare this Cantonese Rice that serves  4 to 6 

  • 375 g Thai rice or Chinese rice
  • 1 chopped onion
  • 3 carrots, peeled and cut into brunoise and cooked in water
  • 200 g cooked ham
  • 100 g cooked and shelled green peas
  • 3 eggs
  • 1 small tin of bamboo shoots
  • 3 Tbsp. vegetable oil
  • 1 bottle of soy sauce, including 3 tbsp for the rice
  • 2 Tbsp. oyster sauce
  • Salt and pepper from the mill

Now, here are the different steps you will have to follow to make the Cantonese Rice

The day before, rinse the rice three times with cold water. Count one volume of rice for 2 volumes of water. Place the rice and water in a saucepan, start cooking on medium heat, boil very slowly, then when the water is almost evaporated, reduce the heat to its minimum, cover and cook for about 12 minutes. Let cool and set aside.

The next day, season the rice with the oyster and soy sauces, salt and pepper. Mix by hand to loosen the rice grains.

Slice the ham into strips. Beat the eggs with salt and pepper. Cook them in an omelet with 1 tsp. oil. Cut your omelet into strips.

Then sauté the chopped onion in the rest of oil. Add the minced ham, peas, carrots, bamboo shoots. Stir for 2 minutes over low heat and set aside.

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