Cantonese fried rice is already a straightforward dish, and you can find my classic Cantonese fried rice recipe right here. But sometimes even that feels like too much work, and we just want a super-quick meal with zero fuss.
This dish is a staple of Chinese cuisine, and its variations are as diverse as the culture itself. Feel free to get creative and use my recipes as a jumping-off point!
The ingredients for quick Cantonese rice
Everything starts with light soy sauce; if you want to dive deeper, I wrote a full article about it. Just remember, this is the standard salty soy sauce you can find anywhere – from a regular supermarket to a small Asian shop, so no need to worry about this ingredient!
The second key flavor in this recipe is sesame oil; choose light or toasted, depending on your preference (click here to explore the different types of sesame oil)
Tips for quick Cantonese rice
Use rice cooked the day before and chilled in the fridge: this is THE most important step after washing and cooking the rice; the cold firms up the grains and is the only way to achieve that unmistakable restaurant texture
Wash the rice well before cooking: same idea, we want firm, separate grains that will give the fried rice its irresistible texture
How to serve quick Cantonese rice
My previously mentioned caramel chicken is a fantastic pairing. Chicken is budget friendly, and the recipe is quick, making it the ideal saucy protein to spoon over quick Cantonese rice
Quick Cantonese-Style Fried Rice
Ingredients
- 3 large eggs, beaten
- 200 g diced pork
- 1 onion, diced
- 2 tbsp peas
- 1 carrot, diced
- 3 garlic cloves, minced
- 250 g cold, day-old cooked rice
Sauce
- 1 tbsp sesame oil
- 3 tbsp light soy sauce
Instructions
- Beat the eggs and set aside.
- Heat a wok over high heat and stir-fry the pork for about 5 minutes, until browned. Transfer to a plate.
- Pour the beaten eggs into the wok and scramble in the pork drippings until just set. Remove and set aside.
- Reduce the heat to medium-high, add the carrot, onion, and garlic, and stir-fry for 3–4 minutes.
- Increase the heat to high, add the rice, and stir-fry for 2–3 minutes. Return the pork and eggs to the wok and toss to combine.
- Stir in the peas and cook for another 3 minutes.
- Drizzle the sauce over the rice and stir-fry for 1–2 minutes more. Season with salt if needed.
- Sprinkle with crispy fried onions and serve hot.
