Cantonese rice recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 297 calories / serving
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Place the rice in a large saucepan with a little salt. Cover with the boiling water and bring to the boil. Reduce to a simmer and cover with a lid, cooking the rice gently for 10-15 until the rice has absorbed the water and is tender.

Remove from the heat and set to one side with the saucepan still covered.

Heat the groundnut oil in a large wok over a high heat until hot. Add the ham and egg and stir-fry for 30 seconds. Add the peas and carrot and continue to stir-fry for 30 seconds. Tip in the rice and break it up with a spoon, stirring well to combine everything evenly.

Make sure you keep the rice moving around the wok to prevent it from sticking. Season to taste with the soy sauce and some pepper. Spoon into serving bowls once piping hot. Serve immediately.

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  • Ingredients

  • 25ml groundnut oil
  • 150ml white long grain rice, rinsed several times in cold water then drained
  • 300ml boiling water
  • 100g frozen peas, thawed
  • 2 large eggs, beaten
  • 1 large carrot, peeled and very finely diced
  • 100g Tesco cooked gammon steaks, finely diced
  • 2tbsp light soy sauce
  • salt
  • pepper
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  • Energy 1244kj 297kcal 15%
  • Fat 12.7g 18%
  • Saturates 3.7g 19%
  • Sugars 3.7g 4%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 34.6g Protein 9.3g Fibre 2.8g


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