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The Cantonese rice, chinese cuisine

The Cantonese rice

Thinking of Chinese cuisine without immediately imagining a colorful Cantonese rice is almost impossible ... in the West it has now become one of the symbols of this cuisine; although it is perhaps more famous here than in the East.
Whether served as an appetizer, as a quick snack or as an accompaniment to main courses, it will never fail from the table.

And of course every time he will have something different, in color, in ingredients or in taste.
The reason is obvious: like many tasty dishes that are found almost everywhere, even this preparation was originally born from the need to dispose of what was left over from the previous meal ... so meat, fish, vegetables that remained were reduced to small cubes and sautéed with rice cold, to mix and heat everything.

Today, of course, everything is prepared especially for this dish but, even today, in every family and in every house, there is a different idea about what serves to season it.
What follows is one of the many possibilities and, at the bottom of the recipe, I also indicate some of the most usual variations; including one without meat or fish for vegetarian friends!

ingredients:

white rice to China BaiFan (v. Note)

tz

2

dried Chinese mushrooms

tz

½

eggs

pz

2

shrimps

gr

100

peas

tz

½

Corn beans

tz

½

Ham cut often

gr

100

sale

QB

1-2 spoons of sake

CT

2

extra virgin olive oil

QB

sugar

ct 1

soy sauce

QB

sesame oil

ct

2

Preparation:

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A feature of this dish is that all the ingredients can (and should) be prepared first; indeed, rice (BaiFan), must be ready and cold.

Begin to beat the eggs with a pinch of salt and two drops of soy sauce and then prepare a thin omelette that, just cold, can be rolled up on itself and then cut first along the length and then off to get many squares .

Dried Chinese mushrooms, shi-takes, already soaked in warm water for an hour, are deprived of stems (too hard) squeezed and diced; keep them seasoned with a little sugar, sesame oil and soy sauce.

Cut the onion and cooked ham in the same way; shell, clean and wash the prawns

When all the ingredients are ready the preparation in the wok will take little time. Heat the oil and add the spring onion and as soon as the peas and then the corn begin to sizzle.

Continue cooking over medium-high heat, continuing to mix and then adding ham, mushrooms, shrimp and the frittatina into small pieces.

Add the rice over high heat and stir so that all the ingredients mix well without sticking. Adjust with a drizzle of sesame oil and then with soy sauce (which besides giving the color will also give much of the savory to the dish!). Since this dish is almost always used as an accompaniment to other courses, it is best to be very careful with salt ... if instead it was used as a single course, add salt to taste according to your taste.

At this point the rice is ready to be served in the bowls. If someone does not feel safe with chopsticks, make sure that the normal cutlery is also on the table.

ADVICES AND NOTES:

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  • NB: 2 cups di baifan correspond to 150 grams of raw rice to be cooked.
  • A small important warning: the preparation shown here was made for a Cantonese rice to be used as a main course: if you want to use it as a snack or as an accompaniment to other dishes, it is better to use a double quantity of rice for the quantity of seasonings indicated. Or halve the seasonings!
  • Vegetarian variant: replace shrimp and diced ham with julienne strips of bamboo shoots and the to-fu in diced previously sautéed with oil until golden and more compact.
  • Shrimps can be replaced with dried shrimps (easily found in Oriental food stores) soaked in water and in small pieces. Since they are very tasty, it is better to use a minimum amount.
  • The ham can easily be replaced by any leftovers of Chinese pork roast and, for those who do not like this type of meat, pieces of chicken meat flavored with soy sauce and stir-fried.
    In any case, any small piece of meat you have available can be used.