This recipe, typical of Chinese cuisine and in particular of the Canton region, is very common in Chinese restaurants and it is possible to acquire it frozen in supermarkets of any part of the world. Cantonese rice usually incorporates ham, peas, scrambled eggs - in some cases also prawns - and seasoned with soy sauce. The rice used is always of the basmati type and orthodox realization implies the use of wok. We give you the authentic recipe and then the possible alternatives.
INGREDIENTS (4 people)
400 grams (0.88 pounds) of basmati rice
Ham cooked in small cubes
2 eggs
150 grams (5.29 oz) of frozen peas
Sesame seed oil
Soy sauce
Salt
First of all we should wash basmati rice in abundant cold water using a strainer. When the water comes out clean we drain it and pour it in a pan with cold water (2 cups and a half is enough). We cook the rice over medium heat, covering the casserole, until it absorbs all the water (20 minutes will be more than enough). If the rice is not soft, add a little more water but warm. When it is finished cooking we set aside and reserve letting it cool completely.
Beat the eggs in a bowl with a little salt. In a non-stick pan, add a tablespoon of sesame oil and add the beaten eggs, breaking them with the wooden spoon as soon as they set. Small pieces of tortilla should be left.
We boil the frozen peas in water with a little salt until they are soft (depending on the size they can take between 5 and 10 minutes).
In a wok we add a tablespoon of sesame oil, cooked peas, ham in small cubes, as well as scrambled and broken eggs. We cook them for 2 or 3 minutes. Then we remove them and add another three tablespoons of sesame oil. Add the basmati rice, a little salt and sauté in the wok about 4 minutes. Then add the peas, eggs, cooked ham and a tablespoon of soy sauce. One more minute to mix well and ready to eat hot.
Soy sauce is easy to find, so you won't have any problems.
Sesame oil is more complicated. My recommendation is to heat sunflower or olive oil with some sesame seeds - also called sesame seeds - which are easy to find. In this way the oil will acquire the flavor of the seeds. As for the wok there is no alternative, so I recommend using a nonstick skillet or better ceramic pan, a little deep one.