Try your hand at Cantonese Fried Rice, a beloved dish known worldwide. Despite Guangzhou being the city’s modern name, this classic dish still carries its traditional name. Loved by people in Southeast Asia, France, and America, this recipe promises not to disappoint.
Ingredients (Serves 3):
- Roasted pork or chicken: 200g (7 oz)
- Small carrot: 1
- Red bell peppers: 2
- Fresh ginger root: 3 cm (1.2 inches)
- Garlic cloves: 2
- Small bunch of green onions
- Quail eggs: 6
- Cooked fluffy rice: 360g (12.7 oz)
- Unrefined peanut oil: 4 tbsp (60 ml)
- Salt to taste
- Freshly ground black pepper
Instructions:
Prepare the Ingredients:
Slice the meat or poultry into thin strips. Dice the carrot into very small cubes. Remove the seeds from the peppers and cut the flesh into small cubes. Finely chop the ginger, garlic, and green onions.
Start Cooking:
Heat half the oil in a wok over high heat. Add the white part of the green onions, ginger, and garlic. Cook for 30 seconds.
Add the diced carrot and bell peppers, and cook for 1 minute.
Add the cooked rice and meat, stir-frying for 2-3 minutes. Transfer the rice mixture to a bowl and wipe the wok clean with paper towels.
Cook the Eggs:
Beat the quail eggs. While beating, add the remaining green onions and a pinch of salt. Heat the remaining oil in the wok over medium heat. Pour in the egg mixture and cook, stirring, until the eggs just begin to set.
Combine and Finish:
Return the rice mixture to the wok. Mix thoroughly and increase the heat to high. Stir-fry for 1-2 minutes.
Season with freshly ground black pepper and serve immediately.
Tip:
While regular chicken eggs can be used, quail eggs make the rice more delicate and tender.
Nutrition (Per Serving):
Calories: 546.46 kcal
Protein: 19.83g
Fat: 35.19g
Carbohydrates: 36.61g
Enjoy this delicious and easy-to-make Cantonese Fried Rice, perfect for a quick meal or a flavorful side dish!
