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Perfect for using up leftover rice, this Cantonese rice is easy to make, light and as good as Chinese food! With delicious diced ham, peas, carrots and eggs, it's a dish that's as complete as it is delicious.
If you like Chinese cuisine, you're in for a treat with this beef with onions, this simple egg fried rice or these chicken egg rolls.
💙 Why you'll love it
- As good as in a restaurant: believe me, this homemade Cantonese rice is as good as in a Chinese restaurant, and it's really easy to make!
- Anti-waste: ideal for using up leftover rice you don't know what to do with.
- Storage: can be kept for several days and even frozen.
- Adaptable: It is dairy-free and can easily be made gluten-free (simply buy a gluten-free soy sauce).
🥕 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Long rice: like Basmati or jasmine rice.
- Ham: diced or sliced and cut yourself.
- Carrots: in season from September to March included.
- Peas: I recommend frozen peas, which hold up better when cooked. What's more, the fresh pea season is very short (May to July included).
- A little white onion.
- Salted soy sauce, of course.
- A little sesame oil for flavor.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
👩🏻🍳 Chef's tips
- Cook your rice well the day before: this will also prevent the grains from sticking together. If you don't cook it the day before, let it rest for at least 4 hours in the fridge.
- Taste and personalize : don't hesitate to taste at the end of the preparation and adjust the seasoning or personalize by adding certain sauces to suit your tastes (soy, oyster, nuoc-mâm, etc.).
💡 Frequently Asked Questions
In fact, he doesn't come from Canton as you might think, but from Yangzhou, a city 1,500 kilometers from Canton.
Long-grain rice, such as Basmati or Jasmine rice.
No, a large frying pan will suffice (+ another small one for cooking the eggs).
❄️Storage / freezing
Make ahead: you can cook your rice up to 3 days in advance. Then follow the recipe instructions when preparing your Cantonese rice.
Storage: store in an airtight container in the fridge. It will keep for 4 to 5 days.
Reheating: use the frying pan or microwave. To prevent it from drying out, don't hesitate to add a tiny trickle of water.
Freeze: once cold, place in a freezer bag, labelled with the recipe and date, before placing in the freezer. This means you can keep it for around 4 months.
🍚 More gourmet rice
- Rice with Garam Massala and fish en papillote
- Mexican Poblano rice with spicy chicken
- Crispy rice, salmon, spicy mayo and avocado
If you make this Cantonese fried rice, it would be so nice to leave me a comment and note the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok or even send me a photo - I love seeing my dishes in your homes!
📖 Recette
Cantonese fried rice
Ingredients
- 1 ¼ cups long-grain rice Basmati
- 1 ⅛ cups ham
- 2 garlic cloves
- 1 large white onion
- 1 ⅛ cups carrots
- 6 eggs
- 1 ⅓ cups peas frozen or fresh
- 1 tablespoon sesame oil
- 6 tablespoons soy sauce
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
The day before
- Cook the rice, drain and spread out on a plate. Strain and leave in the fridge overnight (or for at least 4 hours).
The day of
- Finely dice the ham, mince the garlic and onion and dice the carrots as finely as possible. Beat the eggs in a bowl and set aside.
- In a saucepan of boiling water, cook the frozen peas according to the packaging instructions. Two minutes before the end, add the diced carrot and drain.
- In a large frying pan over high heat, heat a drizzle of sesame oil and add the garlic and onion. Cook until translucent, stirring often.
- Add the ham, carrots and peas and cook for 2-3 minutes.
- In another hot pan over medium heat, add the beaten eggs, and cook, stirring often, until scrambled and cooked through (this is important). Add the cold rice and soy sauce, and stir constantly with chopsticks.
- Add the cold rice and soy sauce to the large frying pan, and mix well before adding the scrambled eggs.
- Season with salt and pepper, serve on plates and eat hot!
Notes
- Make ahead: you can cook your rice up to 3 days in advance. Then follow the recipe instructions when preparing your Cantonese rice.
- Storage: store in an airtight container in the fridge. It will keep for 4 to 5 days.
- Reheating: use the frying pan or microwave. To prevent it from drying out, don't hesitate to add a tiny trickle of water.
- Freeze: once cold, place in a freezer bag, labelled with the recipe and date, before placing in the freezer. This means you can keep it for around 4 months.
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