Cantonese Fried Rice

A stir-fried rice where every grain is distinct and glossy, studded with soft egg ribbons and diced ham. The aroma of soy sauce seared in the wok provides a signature umami depth.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1352
• Protein: 40 g
• Carbs: 247 g
• Fat: 28 g

Ingredients

• 600 g White rice ( cooked a day before and cold )
• 150 g Ham ( in 5mm cubes )
• 3 piece Egg ( beaten )
• 100 g Green peas ( cooked )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 3 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 pinch White pepper ground
• 1 pinch Gray sea salt
• 2 piece Cheonggukjang soybean paste ( diced into small cubes )

Instructions

1. Preparation

   Cut the ham and lap-cheong sausages into small 5mm cubes. Finely slice the spring onions, separating the white and green parts. Beat the eggs into an omelet with a pinch of salt.

2. Searing the eggs

   Heat a wok or large skillet with a drizzle of peanut oil. Pour in the eggs, let them set for a few seconds, then break them up coarsely to get soft pieces. Remove immediately.

3. Sautéing the garnish

   In the same smoking pan, toss in the ham, lap-cheong, peas, and the white part of the onions. Sauté for 2 minutes over high heat. The ham and sausage should start to brown slightly.

4. Frying the rice

   Add the cooked (cold) rice. Break up any clumps with a spatula to separate the grains. Stir-fry vigorously until the rice is hot and starts to jump in the pan.

5. Final seasoning

   Add the eggs back in. Pour the soy sauce onto the sides of the pan so it caramelizes before coating the rice. Add the green part of the onions and the white pepper. Mix one last time and serve.

Chef's tips

• Use cold rice, ideally cooked the day before, to ensure the grains don't stick together.
• The wok must be smoking hot before adding ingredients to achieve the 'breath of the wok'.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Do not reheat more than once.