Cantonese Fried Rice (Riso alla Cantonese) Recipe
Cantonese Fried Rice, or Riso alla Cantonese, is a delightful, savory dish that is bursting with vibrant flavors and textures. It’s a classic recipe often enjoyed at Chinese restaurants, and it’s just as easy to recreate at home. The combination of fluffy rice, tender peas, scrambled eggs, and bits of savory ham all come together in a dish that will surely impress your guests or satisfy a family craving for something both comforting and satisfying.
Ingredients (For 4 Servings)
| Ingredient | Quantity |
|---|---|
| Long Grain Rice (Ribe Rice) | 200g |
| Fresh Peas | 50g |
| Cooked Ham (Prosciutto cotto) | 30g |
| Eggs | 2 |
| Water | As needed |
| Rice Wine | As needed |
| Peanut Oil (or vegetable oil) | As needed |
| Chives (Erba cipollina) | As needed |
| Fine Salt | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 300-350 kcal |
| Protein | 10g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 450mg |
Instructions:
1. Prepare the Rice:
To begin preparing Riso alla Cantonese, first rinse the rice thoroughly under cold water. This step is crucial because washing the rice helps remove excess starch, ensuring the rice will cook up fluffy and not sticky. Rinse the rice at least two times, or until the water runs clear. Once cleaned, set the rice aside to drain.
Next, place the washed rice into a pot. For the water-to-rice ratio, rest your palm on top of the rice. The water should reach the level of your knuckles. This method ensures the rice cooks evenly. Optionally, you can add a pinch of salt and a drizzle of oil at this stage to enhance the flavor.
Cover the pot and bring the water to a boil over high heat. Once it starts boiling, reduce the heat and allow it to simmer for about 15 minutes, or until the water is absorbed. To check, you can open the lid quickly, ensuring the water has evaporated. Then, turn off the heat and let the rice sit, covered, for 10 minutes. This resting period allows the rice to finish cooking in its steam, resulting in tender, fluffy grains.
2. Prepare the Other Ingredients:
While the rice is resting, you can prepare the other components of the dish. Begin by chopping the cooked ham into small cubes. If you’re using fresh peas, blanch them briefly by boiling them in water for about 3 minutes. Once done, drain the peas and rinse them under cold water to preserve their vibrant green color and crisp texture.
Next, crack the eggs into a bowl and beat them lightly with a fork or whisk.
3. Scramble the Eggs:
Heat a wok or large frying pan over medium heat. Add a splash of peanut oil (or vegetable oil) and let it heat up for a minute. Pour in the beaten eggs and allow them to cook for about a minute, stirring continuously to create soft scrambled eggs. Once cooked, remove the eggs from the pan and set them aside.
4. Assemble the Dish:
In the same wok, add a bit more oil if needed. Once it’s heated, add the ham cubes and sauté them for a minute or two until they’re slightly browned and fragrant. Add the peas, followed by the cooked rice. Stir everything together gently, ensuring the rice is well coated in the oil and the flavors are evenly distributed.
Add the scrambled eggs back into the wok, breaking them up into small pieces as you mix them in with the rice. Season the dish with a pinch of fine salt and a drizzle of rice wine, adjusting to taste. If you prefer, you can also add a splash of soy sauce at this point for a more authentic Cantonese flavor, but this is optional.
5. Final Touch:
Once everything is well combined and heated through, give the rice one final stir to mix the ingredients. Transfer the fried rice to a serving platter and garnish with finely chopped chives for a fresh, aromatic finish.
Serve your Cantonese Fried Rice hot as a side dish or a light meal. It’s perfect as an accompaniment to stir-fries, grilled meats, or even on its own with a refreshing cucumber salad.
Tips for the Perfect Cantonese Fried Rice:
- Use Day-Old Rice: For the best texture, it’s ideal to use leftover rice that has been stored in the fridge overnight. This helps the grains firm up and prevents them from becoming mushy during frying.
- Customization: Feel free to add other vegetables or proteins to this dish, such as shrimp, chicken, or bell peppers, to make it even more filling.
- Flavor Adjustments: If you like your fried rice with more depth of flavor, a dash of sesame oil or soy sauce can be added to taste.
Enjoy Your Cantonese Fried Rice!
Now that you’ve learned how to make this delicious Riso alla Cantonese from scratch, it’s time to enjoy! With its colorful mix of peas, ham, and eggs, this dish is as pleasing to the eye as it is to the palate. Whether served as a side or a main, it brings a little touch of Cantonese cuisine to your table.
This recipe for Cantonese Fried Rice is not only simple but also a versatile dish that can be adapted to suit different tastes and preferences. Perfect for a weeknight dinner or a weekend gathering, it’s sure to become a favorite in your recipe collection.
