Cantonese rice

Ni hao. I begin today with a typically Chinese bow as a sign of thanks and courtesy to you, friends of the web, who follow me on this channel. However, it is no coincidence that I chose this peculiar greeting, which characterizes the modus vivendi of the oriental world: today in fact I will try to transform myself into a "Chinese cooker" to offer you a much loved dish in the beautiful Land of the Dragon. I'm talking about Cantonese rice, which I propose today in the seafood variant because, in addition to vegetables and eggs, I will enrich this dish with king prawns in place of the classic cooked ham.

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Identity Card of the Recipe

• 143 KCal Calories per serving

• Ingrediants

  • 300 g of basmati rice
  • 1 grated ginger
  • q.s. of pepper
  • q.s. of salt
  • 2 tablespoons (20 ml) of extra virgin olive oil
  • 120 g (2 medium) of eggs
  • 300 g of shrimp
  • 100 g of carrots
  • 100 g of peppers
  • 100 g of peas
  • q.s. of soy sauce

  Materials Needed

  • Casseroles for boiling rice and peas
  • Stone pan or wok for browning vegetables
  • Food cutting board
  • Knives
  • Peel vegetables
  • Pan for cooking eggs and prawns
  • Small bowl

  Preparation

  1. Boil the peas in abundant salted water for about 15 minutes. In the meantime, boil the rice as well: it is advisable to prefer basmati rice, a variety with a long grain and an unmistakable and delicate aroma, widely used for the preparation of this recipe.
  2. Clean the vegetables: peel and wash the carrots, then clean the peppers by removing the inedible parts. Cut the carrots and peppers into small squares.

  Instead of peppers
  Those who do not particularly like the intense flavor of peppers can replace them with much more delicate courgettes.

  3. Heat a drop of oil and, when hot, add the pieces of pepper and carrot, seasoning with salt and pepper. Continue cooking over low heat, after having browned them on all sides.
  4. In a small bowl, beat the eggs well, adding a pinch of salt. Cook the omelette in a pan greased with oil, scrambling it with the spatula (to obtain this effect, simply stir the omelette during cooking).

  Did you know that
  In the original recipe, the eggs are scrambled and then added to the rice and vegetables. In any case, it is also possible to prepare a classic omelette, then cut it into strips: in this way, you will obtain a more “elegant” dish.

  5. Also brown the peeled prawns in a pan and, as soon as they are golden, turn off the heat and cover with the lid: in this way, an inviting sauce will form.
  6. When the rice is ready, drain it from the cooking water and pour it into the pan with the vegetables. Then add the peas, the peeled and chopped ginger (or the ginger powder), the soy sauce and the prawns, with their sauce. Pour in the scrambled eggs, keeping some aside to decorate the dish.
  7. So serve and finish the dish with some shrimp and pieces of omelette.

  Alice's comment - PersonalCooker

  Here, and now I would like to challenge you to taste this oriental delicacy with the classic Chinese chopsticks will it be a good way to sip food?

  Nutritional values ​​and Health Comment on the recipe

  Cantonese rice is a very rich and nutritious rice-based first course. It provides all the energy macromolecules in more or less satisfactory quantities and, in addition to boasting a good biological value of proteins, it has a moderate glycemic index thanks to the chemical characteristics of Basmati rice. It also contains a fair amount of cholesterol deriving from eggs and shellfish which, on the other hand, can be easily compensated for with the right food choices for the rest of the day. A portion of Cantonese rice corresponds to 200g of dry ingredients for a total of about 300kcal.