sunday specials | cantonese fried rice

italiano /

This is an easy and tasty recipe which I brought with me from Hong Kong. You will find it on the menu card of every Chinese restaurant, but you may cook it as home as well, and in a much healthier way.  The rice is best cooked a day in advance and you may replace Chinese BBQ pork by cooked chicken or any meat leftovers.

3 cups cooked, cold rice
1/2 cup shelled and cleaned shrimps (frozen ones are fine as well)
1/2 cup Chinese BBQ pork, alternatively cooked chicken breast, bacon (unsmoked) or any meat leftover, cut into small pieces
1/2 cup boiled green peas
2 eggs, slightly beaten
3 stalks of scallions, chopped
3 tbsp cooking oil

Ingredients A (to marinate the shrimps)
1/4 tsp salt
1/4 tsp sugar

Ingredients B
2 cloves garlic
3 thin slices ginger

Ingredients C (for the sauce)
1/2 tsp salt
1/2 tsp soy sauce
1/2 tsp sugar
some pepper
1-2 tbsp water (depending on softness of rice)

Add ingredients A to shrimps and let marinate for 20 minutes. Heat wok (or big pan) on medium heat and add cooking oil. Fry ingredients B for a few seconds until they impart their aroma, then add shrimps. Stir-fry until shrimps change colour & dish up, leaving oil in wok. Pour in beaten eggs and scramble slightly. Add in rice & ingredients C and stir-fry for a few seconds. Then add meat and green peas. Continue frying for several minutes until rice is aromatic. Add green scallions and turn off heat. Mix well.
Ready to serve.

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