Chulalongkorn

The Cantonese rice is a Chinese dish containing famous rice in the whole world. Called in China “rice jumped” (traditional: 炒飯; simplified: 炒饭; Mandarin: chǎofàn) because it is not exclusive with the area of Canton, there are many alternatives according to the places or the times. The pig can be replaced by ox or poultry: chicken (with the Meeting) or duck. In fact, one can vary the ingredients with his liking and to use the greasy substance of his choice to make return the ingredients. It is a very popular dish in the Chinese world because it is tasty and nutritive, being able to be economic or refined according to the choice of the ingredients.

Ingredients

For 4 people:

200 G of Rice (Thai or Basmati), 2 times its volume of water,
200 G of Pig (spine),
a box of Chinese sausages, Lapsung
1/2 red Sweet pepper, some garden pea,
1 C with soup of Lard or the Soya oil,
2 C with soup of Sauce soya,
2 or 3 egg S.

Preparation

Put rice in a pan and cover to it salted ebullient water. Cover, relate to boiling to soft fire. Stir up from time to time with a spatula out of wooden. When there does not remain almost any more water, cover most hermetically possible by putting at the need a weight on the lid, put on fire very, very soft and let cook 10 more min. In addition, cut the pig in very small dice, as well as sausages (failing this, replace by believed ham) and sweet pepper. Make return the whole to the frying pan in the lard. When all is well rissole, sprinkle sauce soya and incorporate cooked rice. You will have at the same time made cook two very fine omelet eggs (in a frying pan with anti-adhesive coating). Cut out to it of pieces and add them to the preparation. Be useful.

See too

Chinese Kitchen

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