Fried cantonese Rice

  • Difficulty


  • 350 g Riso Ribe
  • 100 g fresh shelled peas
  • 2 leeks
  • 2 fresh eggs
  • 100 g slice cooked ham
  • salt and white pepper
  • a pinch of glutamate
  • 1 broth stock
  • 25 cl sesame oil, for frying
Riso Ribe


Put the rice in a pan and cover it with cold water.Place it over a high the heat and bring it to the boil, once the water starts bubbling, lower the heat, salt, cover and simmer for about 10 minutes.Drain the rice, lay it on a tea towel and let it cool. Dice the ham and cook the peas in a pan of salted water.Drain and dry them. Next beat the eggs in a dish.Clean and rinse the leeks, take the green part and slice into segments with a pair of scissors.Chop them finely, put them in a large saucepan and fry them lightly with a drop of oil.Add the peas and fry for a minute.Next, pour the beaten eggs into the saucepan with the rest of the mix and as soon as they thicken, break them up with a fork.Lower the heat and add the diced ham; then mix the cooked rice.Add salt and pepper to taste and season with the pinch of glutamate and the stock.Mix it thoroughly once more, making sure there are no lumps. Serve very warm.