Cantonese Rice Recipe
I liked how it sounded from the first time - this Chinese style rice recipe or Cantonese rice - the combination of omelette, veggies, rice and ham is delicious but, if cooked properly with a touch of Chinese flavour, it will be absolutely amazing.
I'd say it's a more interesting sort of pilaf, very fluffy, not sticky at all and with a balanced taste of veggies and rice. You can skip the ham but only in an exceptional situation, as it has its own part in the making of this wonderful taste.
You can cook the rice any way you want but, for a perfect texture, follow the instructions in the steps. You can use basmati rice or any other rice.
Before you start, don't forget to prepare all the ingredients, especially to thaw the peas before using. Even 10 minutes at room temperature will be enough to make the process a lot quicker.
Place a large 4-5 litre pot over heat, fill with water and add salt.
When it comes to the boil, toss the rice, thoroughly washed, stir and cook for 10 minutes over medium heat.
Boiling rice in a big amount of water will make it less sticky.
Then use a sieve to drain the water, add 2 tbsp oil, stir and set aside.
In a small bowl, beat eggs, stir in salt, pepper and half an onion, chopped as finely as possible - even use the blender, if you have.
Mix well with a spoon or a whisk.
Heat a little oil in a skillet, pour in the egg mixture and stir occasionally, just how you would be cooking scrambled eggs.
That's how we get a light and fluffy omelette.
When ready, turn onto a plate and set aside for now.
In the same skillet, add some more oil and diced ham, cook until lightly brown.
Stir in the peas and the other half of finely chopped onion.
Mix well and cook for 5 minutes over high heat.
Incorporate rice and soy sauce, stir and cook for 5 more minutes.
At the end, add the omelette, mix.
Sprinkle over some ground black pepper, maybe some salt, but taste it first.
Then serve and savour, it's a very tasty meal, easy and pretty quick.
Enjoy!
