The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Cantonese fried rice recipe. Enjoy a collection of quick & easy recipes and learn how to make Cantonese fried rice.
Preparation Time 15 - 25 minutes
Cooking Time 25 minutes
Ingredients
750ml (3 cups) water
440g (2 cups) medium-grain rice
Peanut oil, to grease
2 tbs peanut oil, extra
3 eggs, lightly whisked
60g (1/2 cup) leg ham off the bone, chopped
2 tsp finely grated fresh ginger
3 shallots, ends trimmed, thinly sliced
150g (1 cup) frozen peas, thawed
250g small peeled cooked prawns
1 tbs Maggi Liquid Seasoning
2 tsp sesame oil
Pinch of white pepper
Method
1. Bring the water to the boil in a large saucepan. Add the rice and return to the boil. Reduce heat to very low. Cover with a tight-fitting lid and cook for 15 minutes or until the water is absorbed. Set aside, covered, for 10 minutes to stand.
2. Lightly brush a baking tray with oil to grease. Spread the rice over the tray and set aside to cool. Place in the fridge, uncovered, for 6 hours or overnight to cool completely.
3. Heat 1 tablespoon of the extra oil in a large deep frying pan or wok. Add the egg and swirl slightly. Cook for 2-3 minutes or until just set. Use a wooden spoon to stir and break up the egg. Transfer to a plate.
4. Wipe the pan clean. Heat remaining oil over medium-high heat. Add the ham, ginger and shallot, and stir-fry for 30 seconds. Add the rice, peas and prawns, and stir-fry for 2 minutes. Stir in egg, seasoning and sesame oil. Season with salt and white pepper. Stir-fry for a further 2 minutes or until heated through.
5. Transfer the fried rice to a serving dish to serve.
Notes
Serves 6 as part of a banquet.
Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3, 15 minutes before serving
Source
Good Taste - January 2009, Page 70
Recipe by Cynthia Black
More Rice Recipes:
Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice
Island-Style Fried Rice
Spiced rice with prawns
Easy fried rice
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