Cantonese Fried Rice
by Casa Pappagallo · 705K subscribers on YouTube
A classic Chinese restaurant-style fried rice made at home with ham, peas, eggs, and a touch of Chinese wine. The rice is cooked a day ahead for the perfect texture.
- Servings
- 4
- Difficulty
- easy
Ingredients
9 items- 300 gRicelong-grain rice
- 4 pcsEgg
- 200 gCooked Hamcooked ham, diced
- 300 gPeasfrozen or fresh peas
- Oilvegetable oil, for stir-frying
- Saltto taste
- 1/2 tspMonosodium Glutamatemonosodium glutamate (MSG)
- Soy Saucesoy sauce
- 2 tbspChinese Wine(optional) — Chinese cooking wine (optional)
Method
- Rinse the long-grain rice a couple of times, then soak for a few minutes. Cook using the absorption method: cover with water about one finger above the rice, bring to a boil, cover and cook for 10 to 12 minutes until small craters form on the surface. Fluff gently and let cool completely. Refrigerate for a day (or at least until cold) before using.
- Heat a wok with a generous amount of oil (about a finger depth). While the oil heats, beat the eggs.
- Pour the eggs into the hot oil and let them puff up, then break them into small pieces with a spatula.
- Add the peas and diced cooked ham. Toss to combine.
- Season with salt, half a teaspoon of monosodium glutamate (MSG), and a few tablespoons of soy sauce. Mix well.
- Add the cold rice and stir-fry, pushing it against the sides of the wok to press and slightly crisp it. Continue for a few minutes.
- Add two tablespoons of Chinese wine (optional) and continue stir-frying.
- Taste and adjust salt if needed. Serve hot.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
