Cantonese Fried Rice with Ham and Vegetables Recipe
Cantonese fried rice is a classic of Chinese restaurants – delicate, colorful, and not overly seasoned. In China it’s often made with yesterday’s rice so nothing goes to waste, similar to how casseroles from leftovers are made in many homes. It’s a great way to make a quick, one-pan lunch or dinner.
This dish turns simple leftover rice into a colorful, satisfying meal with minimal effort. The combination of ham, eggs, and vegetables gives a balanced flavor and texture, while the light seasoning keeps it delicate and close to the style served in traditional Cantonese restaurants.
Chef's tips
Use rice that is at least a few hours old – freshly cooked rice is too moist and tends to clump, which makes it harder to fry properly. Before adding it to the pan, gently break up the grains with your hands. Make sure the pan or wok is well heated when you add the rice so it can fry rather than steam. Season with soy sauce gradually to avoid oversalting.
How to serve
Serve the fried rice as a main dish with a side of quick pickled cucumbers or a fresh salad. It also pairs well with simple Asian-style dishes such as stir-fried vegetables, steamed dumplings, or a clear chicken broth. For a more filling meal, add a small portion of grilled or stir-fried meat or tofu on the side.
Ingredients
- cooked and chilled long-grain rice preferably rice from the previous day - 350 g
- cooked or roasted ham cut into small cubes; you can use turkey ham - 120 g
- eggs - 2 piece
- frozen peas - 80 g
- carrot small, cut into small cubes - 1 piece
- onion - 3 piece
- oil - 3 tablespoon
- light soy sauce - 1.5 tablespoon
- salt to taste, carefully, as soy sauce is salty
- ground white pepper optional - 0.25 teaspoon
Preparation
- If the rice is freshly cooked, spread it out on a plate and let it cool completely, preferably in the fridge, so the grains separate.
- Cut the carrot into very small cubes. Finely chop the spring onion, keeping the white and green parts separate.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium heat. Crack in the eggs and stir quickly with a spatula until you get soft, small curds of scrambled egg. Transfer the eggs to a small plate.
- Pour the remaining oil into the same pan. Add the white parts of the spring onion and the carrot. Fry for 3–4 minutes, stirring, until the carrot softens slightly.
- Add the frozen peas and ham. Fry for 2–3 minutes, until the peas are thawed and hot.
- Increase the heat. Add the rice, breaking up any clumps with a spoon or spatula. Fry for 3–4 minutes, stirring often, until the rice is hot and slightly dried out.
- Add the soy sauce, eggs, and most of the green parts of the spring onion. Mix thoroughly so the sauce coats the rice evenly.
- Season with salt and white pepper to taste. Serve immediately, sprinkled with the remaining green spring onion.
Storage
Przechowuj w lodówce w szczelnym pojemniku do 2 dni. Podgrzewaj na patelni z odrobiną wody lub oleju, dokładnie mieszając, aż ryż będzie gorący w środku.
