Cantonese Fried Rice: the Quick and Easy Recipe for a Traditional Chinese Main Dish!
Cantonese Fried Rice is a typical dish of Chinese cuisine. Also known as "Cantonese rice", it is so called in other countries because it is omnipresent in the menus of Cantonese restaurants: easy to replicate, it can be prepared in a few minutes with simple ingredients, often already available at home.
In Chinese culture, it is traditionally served as an accompaniment to main courses, almost on a par with bread. Making it is child's play: the rice, cooked by absorption, is sautéed in a pan – even better, in a wok – with pieces of omelette, diced cooked ham, peas, soy sauce and a base of seed oil and chopped onion. The result is a hearty and rich main course, perfect for any family lunch or dinner with friends.
What is Cantonese Fried Rice?
Cantonese fried rice, a beloved dish known for its simplicity and versatility, has its origins rooted in the culinary traditions of Guangdong Province in southern China. This dish emerged as a practical solution for utilizing leftover rice and ingredients, transforming them into a flavorful, hearty meal. The fundamental concept of fried rice dates back to the Sui Dynasty (589–618 AD), but it was in the bustling Cantonese kitchens that the dish evolved to include a variety of proteins like ham, shrimp, and chicken, combined with vegetables such as peas, carrots, and onions. The use of soy sauce as a seasoning adds a distinct umami flavor, typical of Cantonese cuisine. Today, Cantonese fried rice is not only a staple in Chinese households but also a popular choice in Chinese restaurants worldwide, admired for its quick preparation and the delightful harmony of its ingredients.
Tips for The Best Cantonese Fried Rice
- Freshly cooked rice can be too moist and sticky. For the best texture, use rice that has been cooked and refrigerated for at least a day. This helps the grains to firm up, making them less likely to clump together when fried.
- Cooking over high heat ensures that the ingredients are properly fried rather than steamed. This helps to achieve that desirable slightly crispy texture on the rice.
- Use a high smoke point oil like vegetable oil or peanut oil. These oils can withstand high temperatures without burning, ensuring the rice gets a nice fry.
- Cook in batches if necessary. Overcrowding the pan can cause the ingredients to steam instead of fry, leading to a mushy texture.
- Finish your fried rice with fresh garnishes like chopped green onions, cilantro, or a squeeze of lime. This adds a fresh burst of flavor and color to the dish.
What's the Best Type of Rice for Cantonese Fried Rice?
The best varieties of rice to use for this recipe are basmati and ribe (Originario): the grains must first be rinsed thoroughly under fresh running water, so as to lose starch and avoid the risk of crumbling during cooking, resulting in compact and al dente.
Can I Add Anything Else to Cantonese Fried Rice?
Yes, you can definitely add other ingredients to Cantonese fried rice! Popular variations include adding shrimp, chicken, or beef for extra protein. You can also incorporate different vegetables like bell peppers, carrots, or bean sprouts. Some recipes even include pineapple for a touch of sweetness. The beauty of fried rice is its versatility, allowing you to customize it to your taste and use what you have on hand.
What's The Best Type of Pan to Use for Cantonese Fried Rice?
The best type of pan for making Cantonese fried rice is a wok. Its high sides and wide surface area allow for even heating and easy stirring, ensuring the rice cooks evenly and achieves a perfect texture. If a wok isn't available, a large, heavy-bottomed skillet can also work well.
What Can I Serve Cantonese Fried Rice With?
For an evening in full Rising Sun style, precede it with some jiaozi and a couple of spring rolls, and then follow it with a portion of sweet and sour pork, finishing on a sweet note with fried ice cream: you will be able to surprise all your guests.
Why is My Cantonese Fried Rice Always Sticky?
Rice might be sticky if it's too fresh or overcooked, as excess moisture causes the grains to clump together. Using day-old rice that's been refrigerated helps reduce stickiness by allowing the grains to firm up. Additionally, ensuring the rice is properly rinsed before cooking can remove excess starch, which also contributes to stickiness.
Can I Freeze Cantonese Fried Rice?
Yes, Cantonese fried rice can be frozen. Allow it to cool completely before transferring it to airtight containers or freezer bags. For the best quality, consume within 1-2 months. When ready to eat, thaw it in the refrigerator and reheat in a skillet or microwave until thoroughly heated. Freezing helps preserve the dish, making it a convenient meal option for later.
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How to Store Cantonese Fried Rice
Once ready, it is recommended to consume the Cantonese Fried Rice immediately , to enjoy it at its best; if you have any left over, you can still store it in the refrigerator, tightly closed in an airtight container, for a maximum of 1 day.
Ingredients
How to Make Cantonese Fried Rice
To prepare Cantonese Fried Rice, start with the rice: rinse it several times in cold water, letting it release most of its starch, until the water becomes translucent, then boil it in salted water according to the time indicated on the package, drain it and set it aside.
To prepare Cantonese Fried Rice, start with the rice: rinse it several times in cold water, letting it release most of its starch, until the water becomes translucent, then boil it in salted water according to the time indicated on the package, drain it and set it aside.
Crack the eggs into a bowl, beat them with a fork, then pour the smooth mixture into a pan greased with a drop of sunflower or peanut oil.
Crack the eggs into a bowl, beat them with a fork, then pour the smooth mixture into a pan greased with a drop of sunflower or peanut oil.
Cook the eggs over a medium heat until they firm up, then turn the omelette over and, when it is cooked, break it up with a spatula and set it aside.
Cook the eggs over a medium heat until they firm up, then turn the omelette over and, when it is cooked, break it up with a spatula and set it aside.
In another pan, pour a drizzle of seed oil and fry the roughly chopped onion for a few moments, then add the frozen peas and stir continuously.
In another pan, pour a drizzle of seed oil and fry the roughly chopped onion for a few moments, then add the frozen peas and stir continuously.
When the peas are softened, season them with the soy sauce and continue cooking, mixing the ingredients together occasionally.
When the peas are softened, season them with the soy sauce and continue cooking, mixing the ingredients together occasionally.
At this point, add the diced ham.
At this point, add the diced ham.
Mix the ingredients again, then add the cooked and cooled rice.
Mix the ingredients again, then add the cooked and cooled rice.
Mix for a few more moments, then complete with the omelette and a pinch of salt.
Mix for a few more moments, then complete with the omelette and a pinch of salt.
Distribute all the flavors well, mixing the ingredients for a few more minutes.
Distribute all the flavors well, mixing the ingredients for a few more minutes.
Your Cantonese Fried Rice is ready: plate it up and enjoy!
Your Cantonese Fried Rice is ready: plate it up and enjoy!
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