Riz cantonais
Cantonese fried rice.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cantonese fried rice likely evolved as a way to utilize leftover cooked rice and ingredients, a common practice in Chinese cuisine. The dish reflects the Cantonese culinary emphasis on fresh, quality ingredients and balanced flavors, influenced by the region's access to diverse seafood and produce.
Riz cantonais is a staple comfort food, enjoyed by families and commonly found on the menus of Cantonese restaurants worldwide. It represents resourcefulness and the art of creating a delicious meal from simple ingredients.
Family Meal Staple
Often cooked at home as a quick and satisfying meal, allowing for customization based on available ingredients and individual preferences.
Restaurant Standard
A classic offering in Cantonese restaurants, providing a familiar and reliable choice for diners.
Versatility
Can be adapted to different dietary needs and preferences, with variations including vegetarian or seafood-focused options.
Riz cantonais boasts a savory and umami-rich flavor profile, balanced with subtle sweetness and the distinctive taste of wok hei (wok aroma).
The primary flavor components are: Savory (soy sauce, ham/char siu, shrimp, chicken), Umami (soy sauce, oyster sauce (optional), shrimp), Slightly Sweet (peas, carrots, sometimes a touch of sugar), Smokey (wok hei from high-heat stir-frying), Fresh (scallions).
Use Day-Old Rice
Day-old rice is drier and less likely to clump, resulting in a better texture for frying.
High Heat is Essential
Wok hei, the slightly smoky flavor, is achieved by stir-frying over very high heat. Use a wok or large frying pan.
Prepare Ingredients in Advance
Ensure all ingredients are diced and ready to go before you start cooking, as stir-frying is a fast process.
Don't Overcrowd the Pan
Fry the rice in batches if necessary, to avoid lowering the temperature and steaming the rice.
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