| Time | Servings | Difficulty |
|---|---|---|
| 00:30 | 3 | Easy |
Introduction
To share
Cantonese rice is THE anti-waste recipe par excellence. Traditionally made from leftovers from the fridge, we season and hop it makes a great dish. In reality, there is not one Cantonese rice recipe but a multitude. Here it is the one that is unanimous at home.
The extra thing:
- You can replace the ham with chicken and the shrimp with crayfish.
- Add chives.
Ingredients
| 100 g peas | |
| 2 clove of garlic | |
| 1cm ginger | |
| 150 g Thai rice | |
| 100 g cooked prawns décortiquées | |
| 150 g cooked ham en 1 tranche épaisse | |
| 1 egg | |
| 1 tbsp fish sauce | |
| 2 tbsp peanut oil | |
| 1 pinch brown sugar |
Instructions
|
1
|
Peel and chop the garlic and ginger together. To book.
Cut the prawns into small pieces. To book. Cut the ham into cubes. To book. |
|
2
|
Cook the rice in twice its volume of water (to make it soft) covered for 10 to 15 minutes.
|
|
3
|
Meanwhile, pour the peas into a pot of boiling water and cook them for 15 to 20 minutes. Drain then set aside.
|
|
4
|
In a bowl, break the egg and beat in an omelette with 1 tablespoon of water.
Bring a wok to high heat and pour in the oil and half of the garlic/ginger mixture. Pour in the beaten egg and cook for 1 minute. Remove the omelette and cut it into small pieces. To book. |
|
5
|
In the wok over high heat, pour the rest of the garlic/ginger mixture then the prawns, diced ham, peas, rice, omelette, fish sauce and brown sugar.
Mix and cook 1 to 2 minutes. To serve. |
Related posts:
