{"id":137683,"title":"Orez cantonez rapid","modified":"2026-06-15T09:15:04+02:00","plain":"Orezul cantonez este deja un preparat foarte simplu, iar aici g\u0103si\u021bi re\u021beta mea tradi\u021bional\u0103 de orez cantonez. Dar, uneori, nici asta nu e suficient \u0219i tot ce ne dorim este o mas\u0103 ultra-rapid\u0103, f\u0103r\u0103 b\u0103t\u0103i de cap. \n\n\n\nEste un mare clasic al buc\u0103t\u0103riei chineze, iar variantele lui sunt la fel de diverse ca buc\u0103t\u0103ria din care provine. A\u0219adar, fi\u021bi creativi \u0219i folosi\u021bi re\u021betele mele ca punct de plecare!\n\n\n\nOrezul cantonez tradi\u021bional, plin de culoare\n\n\n\nIngredientele pentru orezul cantonez rapid\n\n\n\nTotul \u00eencepe cu sosul de soia light. Dac\u0103 vre\u021bi s\u0103 afla\u021bi mai multe, am scris un articol complet pe aceast\u0103 tem\u0103, dar s\u0103 \u0219ti\u021bi c\u0103 este vorba despre sosul de soia s\u0103rat clasic, pe care \u00eel g\u0103si\u021bi peste tot: de la supermarketul \u201eoccidental\u201d p\u00e2n\u0103 la micul magazin asiatic. A\u0219adar, nu v\u0103 face\u021bi griji pentru acest ingredient! \n\n\n\nAl doilea condiment folosit \u00een aceast\u0103 re\u021bet\u0103 este uleiul de susan. Pute\u021bi folosi fie ulei de susan deschis la culoare, fie ulei de susan pr\u0103jit, \u00een func\u021bie de preferin\u021be (face\u021bi clic aici ca s\u0103 descoperi\u021bi diferitele tipuri de ulei de susan)\n\n\n\nSfaturi pentru orezul cantonez rapid\n\n\n\nFolosi\u021bi orez g\u0103tit cu o zi \u00eenainte \u0219i r\u0103cit la frigider: este CEL mai important lucru dup\u0103 sp\u0103larea \u0219i fierberea orezului. Frigul \u00eent\u0103re\u0219te boabele, iar acesta este singurul mod de a ob\u021bine textura aceea specific\u0103 preparatelor din restaurant\n\n\n\nBoabele frumos separate sunt un semn clar al unei sp\u0103l\u0103ri corecte \u0219i al r\u0103cirii prealabile\n\n\n\nSp\u0103la\u021bi bine orezul \u00eenainte de g\u0103tire: \u0219i aici urm\u0103rim o textur\u0103 ferm\u0103 \u0219i boabe bine separate, care dau orezului pr\u0103jit acea textur\u0103 delicioas\u0103\n\n\n\nCu ce se serve\u0219te orezul cantonez rapid\n\n\n\nO alegere delicioas\u0103 este puiul cu caramel, men\u021bionat mai devreme. Pre\u021bul accesibil al puiului, combinat cu rapiditatea re\u021betei, \u00eel face alegerea ideal\u0103 pentru a \u00eenso\u021bi orezul cantonez rapid\n\n\n\nCelebrul pui cu caramel\n\n\n\n\n\n\tOrez cantonez rapid\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 ou\u0103 b\u0103tute200 g carne de porc t\u0103iat\u0103 cubule\u021be1 ceap\u0103 t\u0103iat\u0103 cubule\u021be2 linguri maz\u0103re1 morcov t\u0103iat cubule\u021be3 c\u0103\u021bei de usturoi toca\u021bi m\u0103runt250 g orez rece, de a doua ziSos1 lingur\u0103 ulei de susan3 linguri sos de soia light\t\n\t\n\t\t Bate\u021bi ou\u0103le. \u00cencinge\u021bi un wok la foc iute \u0219i sota\u021bi carnea timp de 5 minute. Pune\u021bi-o deoparte. G\u0103ti\u021bi ou\u0103le \u00een sucul l\u0103sat de carne. Rupe\u021bi omleta \u00een buc\u0103\u021bi \u0219i pune\u021bi-o deoparte. Reduce\u021bi focul la mediu-mare \u0219i ad\u0103uga\u021bi morcovul, ceapa \u0219i usturoiul. Sota\u021bi 3-4 minute.Ad\u0103uga\u021bi orezul \u0219i sota\u021bi-l la foc iute 2-3 minute. Pune\u021bi \u00eenapoi carnea \u0219i omleta \u0219i amesteca\u021bi bine.Ad\u0103uga\u021bi maz\u0103rea \u0219i sota\u021bi \u00eenc\u0103 3 minute.Turna\u021bi sosul \u0219i mai sota\u021bi c\u00e2teva minute. Potrivi\u021bi gustul de sare. Pres\u0103ra\u021bi deasupra ceap\u0103 pr\u0103jit\u0103 crocant\u0103.\t\n\t\n\t\tFolosi\u021bi orez rece, de a doua zi, pentru cea mai bun\u0103 textur\u0103.\n\t\n\t\n\t\tChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137683"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137683\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/1908"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}