Quick Cantonese-Style Fried Rice
An ultra-fast, crowd-pleasing take on classic Cantonese fried rice—perfect for busy weeknights.
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Servings: 2 portions
Calories: 861kcal
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
Procédé
- 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.
Notes
For the best texture, use cold, day-old rice.
Nutrition
Calories: 861kcal | Féculents: 110g | Protein: 36g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Graisses trans: 0.03g | Cholesterol: 318mg | Sodium: 264mg | Potassium: 723mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5468IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 3mg
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