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Cantonese rice




Sesame oil

1 spoon

Sunflower oil

to taste

Iodized salt

to taste

Soy sauce

3 spoons

Pisellini, pasta

200 oz


3 unit


150 oz

Basmati rice

300 oz

first courses from Italy

Cantonese rice

Cantonese rice

with meat with gluten with eggs high in iron high in phosphorus

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cantonese rice

Today, the Receptor flies to China proposing this tasty first dish highly appreciated also in Europe

Cantonese rice step 1

step 1

First, rinse the rice under running water until it is clear

Cantonese rice step 2

step 2

Then place it in a saucepan with about twice the amount of water, bring to a boil and continue cooking for another 10 minutes from boiling. Drain and let cool

Cantonese rice step 3

step 3

In the meantime pluck the eggs with a pinch of salt and put on the fire a wok in which the oil was added (about 2-3 tablespoons)

Cantonese rice step 4

step 4

then fry the eggs and, when cooked, add the bacon, the previously whipped peas and the soy sauce, and let it brown for a couple of minutes.

Cantonese rice step 5

step 5

In another frying pan, heat the sesame oil and bring the rice into it, salt it and after skipping it for a while add the condiment and continue cooking for a couple of minutes. Serve and serve.

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