{"id":27633,"title":"Authentic Cantonese Fried Rice","modified":"2025-02-06T11:40:14+01:00","plain":"Star of all Chinese restaurants, the secrets of Cantonese fried rice are finally revealed! Although modified to please Western palates, the recipe is traditionally extremely simple.  \n\n\n\nThis is one of the characteristics of Cantonese cuisine: complexity in simplicity; we achieve an apparently complex taste with basic ingredients and a very simple procedure. \n\n\n\nCantonese fried rice perfectly illustrates this concept. Just like this other Cantonese-style rice: the bou zai faan \n\n\n\nThe fried rice with Chinese sausage is believed to be the ancestor of European Cantonese fried rice\n\n\n\nTips for Cantonese fried rice\n\n\n\nCook the rice the day before and store it in the fridge. This helps firm up the rice grains and gives them a delicious and unique texture after cooking. \n\n\n\nWASH the rice well, about 6-7 times until the water is almost clear. This removes residual starch and prevents your rice from becoming mushy, which greatly affects the final taste. \n\n\n\nIn this photo of my fried rice, taste orgasm edition recipe, we can see a nice separation of the grains. A sign of good cooking and proper pre-washing of the rice \n\n\n\nWhat to serve with Cantonese fried rice?\n\n\n\nFor a NEXT level rice recipe, I recommend my fried rice and if you want to accompany it with beef, I suggest my recipe for beef with spring onions \n\n\n\nBeef with spring onions is an excellent accompaniment to Cantonese fried rice\n\n\n\nFAQ on Cantonese fried rice \n\n\n\nCan you reheat it? \n\n\n\nThe best way to reheat the dish is either in a pan or in the microwave. Don't reheat Cantonese fried rice more than once if you want to maintain a good taste \n\n\n\nHow long can Cantonese fried rice be stored? \n\n\n\nAfter cooking, it's best to refrigerate it in airtight containers. If properly stored, the rice generally keeps for 5 to 7 days in the fridge. \n\n\n\nWhat rice to use for Cantonese fried rice?\n\n\n\nAny rice works! As long as it has been cooled beforehand. Personally, I like to use sushi rice (sticky rice) very well washed before cooking so it doesn't stick too much, the texture is extraordinary  \n\n\n\nWhat oil to use for Cantonese fried rice?\n\n\n\nContrary to popular belief, most oils are compatible with high temperatures. However, this doesn't mean you should use all of them! Preferably, use a neutral oil (sunflower oil, peanut oil, etc)  \n\n\n\nWhat sauce to use for Cantonese fried rice?\n\n\n\nNo need for very exotic ingredients, simple light soy sauce will suffice\n\n\n\nFrozen or fresh peas?\n\n\n\nWell, here it's up to you. But if you really want to get a \"vibrant\" look on the peas, it's better to use frozen ones \n\n\n\nHow to cook Cantonese fried rice?\n\n\n\nAll you need is a wok (discover how to choose a wok here), a saucepan or a frying pan, it's a very simple basic recipe that doesn't require anything fancy.\n\n\n\nWhat meat to use for Cantonese fried rice? \n\n\n\nAs explained earlier, any smoked meat will do if you want to get a taste close to that of restaurants. For pure authenticity, use Chinese sausage \n\n\n\n\n\n\tAuthentic Cantonese Fried Rice\n\t\t\n\t\tA delicious Cantonese fried rice recipe just like at the restaurant\t\n\t\n\t\t\t\n\t\n\t\t200 g of ham (diced (or other smoked meat))3 tablespoons   of light soy sauce  1 pinch   salt1 pinch   pepper2 shallots (diced)3 carrots (diced)1 tablespoon   of ginger (sliced)6 cloves of garlic  (thinly sliced)100 g of frozen peas4 eggs (  beaten)dry onions400 g of rice (  cooked the day before)100 g of sweet corn2 young onions (  sliced)\t\n\t\n\t\tStir-fry the meat over high heat for a few minutes in a little oil and set asideCook the eggs, remove, cut into pieces and set asideAdd a little oil and stir-fry the carrots over high heat for 2-3 minutesOver medium heat, stir-fry the garlic and ginger for 4 minutes, stirringAdd the shallots, cook for 3-4 minutes over medium heatAdd the rice and stir for 3-4 minutesAdd the meat and eggs and mix for 2 minutesAdd the peas, green onions and corn and stir for 2-3 minutesAdd soy sauce, salt and pepper and stir for 2 minutesServe and sprinkle with dried onions\t\n\t\n\t\t200g of cooked rice = approximately 100g of dry rice\n\t\n\t\n\t\tSide dishChineseRiz, Sans sucre, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27633"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27633\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20354"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}