World Cuisine

Basic Cantonese Rice

prep 10 mins cook 15 mins
  • 100 g (3½ oz) fresh shelled baby peas
  • 2 eggs, well beaten
  • 2 thick slices cooked ham
  • 1 tablespoon vegetable oil
  • 180 g (6 oz) cooked long-grain rice
  • 2 teaspoons soy sauce
  • salt and pepper

Place the peas in a saucepan of boiling salted water and cook for about 5 minutes. Drain and run under cold water.

Lightly salt the beaten eggs and cook as for an omelette. Remove from the pan with the aid of a wooden spatula, then slice into thin strips.

Dice the ham slices finely.

Heat the oil in a wok, add the rice and cook for 2 minutes. Add the peas, the diced ham and the omelette strips. Pour over the soy sauce, season, stir well and serve.

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