Rice in Cantonese

Submitted by enr on 15 Mar 2009
250 g rice
50 g peas
2 thin slices of ham
2 eggs
1 onion
10 g butter
2 tbsp sunflower oil
2 tbsp soy sauce
salt, pepper
Rice in Cantonese
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Rice is boiled and left in the cold. The butter is melted in a pan, pour the beaten eggs with soy sauce and fry thin omelette. Cooled and cut into strips. Chopped onion fry in a highly heated sunflower oil. Add the ham, finely chopped, and peas. Transfer to another court in the same pan and pour the rice and fry over high heat for 2-3 minutes, stirring constantly. The fire is reduced, add the ham, omelet and vegetables and leave for 2-3 minutes on the stove. Serve with chicken.
1 user
15 Mar 2009


A very good and tasty side dish / for me it was a big meal /. Least I do not get the omelet as they fib occasionally it is *thin* and it poizparzhih more. Next time I'll get it right.

you was hard, because it is misspelled. Here's how it should be done: Luke fry gently with 2 types of sausage. Add eggs and continue mixing. Pour the drained rice and reduce fire. Add soy sauce and pepper to taste. Remember that soy sauce contains some salt. So be careful as salts. Enjoy your meal!

dredy, do not know why you think that is misspelled. What you say is another recipe. Putting chopped omelette is quite valid technique used in the preparation of Nasi Goreng. This recipe may be more suitable as a simple pan (not a wok on high heat) eggs will hardly be able to make very small pieces (which is the desired effect).