<\/a>Here it is, the famous Cantonese rice! A lot of people were looking forward to having the recipe on my blog. But I\u00a0wanted\u00a0to do things the right way. So here I am, back from Canton where I observed everything thoroughly, where I asked many questions, where I tasted many versions of this famous recipe. First observation: the Cantonese rice as we know it in France is not white. There is always a hint of soy sauce. Here I give you a recipe of this rice exactly as I liked it there. What is the origin of this special and delicious taste? Peking pork (which I make myself)! And cooking at high heat and fast in a real wok.\u00a0<\/p>\n

Small precision: you can put what you want in the Cantonese rice, even if you have to respect some principles. There are always peas, corn, eggs etc\u2026 But you can remove the shrimps if you are allergic.\u00a0<\/strong><\/p>\n

Concerning the glazed pork: it is the one that gives the subtle taste to the rice. But it can be replaced by duck or chicken. I lacquer my own pork following the recipe for \u201cchar-siu\u201d pork:\u00a0recipe here!<\/strong><\/a><\/p>\n","protected":false},"author":1,"featured_media":291233,"template":"","format":"standard","wprm_course":[9253],"wprm_cuisine":[10250,9174],"wprm_keyword":[4731,10252,5200,6427,10251],"wprm_ingredient":[10244,10232,10204,10234,4652,10235,10233,9262,8123,10241,10240,10239,8120,10237,4850,10238,10236,10243,10231,10242],"wprm_ingredient_unit":[2468,10127,10246,7560,10249,10245,10247,10248,10084,3670,7559],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_nutrition_ingredient":[],"class_list":["post-291238","wprm_recipe","type-wprm_recipe","status-publish","format-standard","has-post-thumbnail","hentry","wprm_course-main-course","wprm_cuisine-asian","wprm_cuisine-chinese","wprm_ingredient-baking-soda","wprm_ingredient-bean-sprouts","wprm_ingredient-carrot","wprm_ingredient-chinese-chives","wprm_ingredient-clear-soy-sauce","wprm_ingredient-cooked-white-rice","wprm_ingredient-corn","wprm_ingredient-eggs","wprm_ingredient-glutamate","wprm_ingredient-hoisin-sauce","wprm_ingredient-honey","wprm_ingredient-maltose-syrup","wprm_ingredient-mei-kuei-lu-chiew","wprm_ingredient-oil-and-salt","wprm_ingredient-peas","wprm_ingredient-pork","wprm_ingredient-ready-made-glazed-pork","wprm_ingredient-red-dye","wprm_ingredient-shrimps","wprm_ingredient-toasted-sesame-oil"],"acf":[],"recipe":{"id":291238,"slug":"wprm-cantonese-rice","post_status":"publish","date":"2011-07-28 22:01:00","date_formatted":"Jul 28","post_password":"","post_author":"1","language":"en","type":"food","image_id":291233,"image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/riz-cantonnais-26-1024x747-1.jpg","pin_image_id":0,"pin_image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/riz-cantonnais-26-1024x747-1.jpg","pin_image_repin_id":"","name":"Cantonese Rice","summary":"

<\/a>Here it is, the famous Cantonese rice! A lot of people were looking forward to having the recipe on my blog. But I\u00a0wanted\u00a0to do things the right way. So here I am, back from Canton where I observed everything thoroughly, where I asked many questions, where I tasted many versions of this famous recipe. First observation: the Cantonese rice as we know it in France is not white. There is always a hint of soy sauce. Here I give you a recipe of this rice exactly as I liked it there. What is the origin of this special and delicious taste? Peking pork (which I make myself)! And cooking at high heat and fast in a real wok.\u00a0<\/p>

Small precision: you can put what you want in the Cantonese rice, even if you have to respect some principles. There are always peas, corn, eggs etc\u2026 But you can remove the shrimps if you are allergic.\u00a0<\/strong><\/p>

Concerning the glazed pork: it is the one that gives the subtle taste to the rice. But it can be replaced by duck or chicken. I lacquer my own pork following the recipe for \u201cchar-siu\u201d pork:\u00a0recipe here!<\/strong><\/a><\/p>","author_display":"default","author_name":"","author_link":"","author_bio":"","cost":"","servings":"6","servings_unit":"people","servings_advanced_enabled":"","servings_advanced":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"prep_time":"1440","prep_time_zero":"","cook_time":"0","cook_time_zero":"","total_time":"0","custom_time":"0","custom_time_zero":"","custom_time_label":"","tags":{"course":[{"term_id":9253,"name":"Main 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For this recipe, my friends make fun of me because I lacquer my own pork with my char siu pork recipe!<\/p>

I use pork chops that I marinate in char siu sauce overnight. I then remove it from its marinade and place it in an ovenproof dish.<\/p>","image":0,"ingredients":[]},{"uid":1,"name":"","text":"

Bake in the oven at 180\u00b0C for 20 minutes then cut into thin slices.<\/p>","image":0,"ingredients":[]},{"uid":2,"name":"","text":"

Then in small cubes!<\/p>","image":0,"ingredients":[]},{"uid":3,"name":"","text":"

We can start with the Cantonese rice!<\/p>

Start by preparing all the ingredients before starting to cook, which will be very quick!<\/p>","image":0,"ingredients":[]},{"uid":4,"name":"","text":"

Cook the rice. I use an automatic\u00a0\u00a0 rice cooker, very practical.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":5,"name":"","text":"

Cut the carrot half into thin slices, then into sticks and finally into small cubes: a fine brunoise!<\/p>","image":0,"ingredients":[]},{"uid":6,"name":"","text":"

Have the vegetables on hand: peas (frozen but thawed), drained corn and peking pork cut into small cubes.<\/p>","image":0,"ingredients":[]},{"uid":7,"name":"","text":"

Cut the shrimp into\u00a0pieces.<\/p>","image":0,"ingredients":[]},{"uid":8,"name":"","text":"

Chop the Chinese onion.<\/p>","image":0,"ingredients":[]},{"uid":9,"name":"","text":"

Put the wok on very high heat.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":10,"name":"","text":"

Add a little oil and then pour in the beaten eggs.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":11,"name":"","text":"

Spread the eggs well in the wok to cook them almost instantly\u00a0.<\/p>","image":0,"ingredients":[]},{"uid":12,"name":"","text":"

Quickly cut them into pieces.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":13,"name":"","text":"

And\u00a0clear\u00a0in a cold dish. Set aside until ready to use.<\/p>","image":0,"ingredients":[]},{"uid":14,"name":"","text":"

Add oil to the hot wok. Add the shrimp in pieces.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":15,"name":"","text":"

Add corn and peas. Everything is actually going very fast!<\/p>","image":0,"ingredients":[]},{"uid":16,"name":"","text":"

Add the carrots in brunoise.<\/p>","image":0,"ingredients":[]},{"uid":17,"name":"","text":"

Peeled pork in small cubes and chives.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":18,"name":"","text":"

And finally, soybeans.<\/p>","image":0,"ingredients":[]},{"uid":19,"name":"","text":"

Cook for one minute, stirring constantly. Finally add the rice.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":20,"name":"","text":"

Mix well so that all the ingredients\u00a0blend into the rice.\u00a0 Finish with the omelet and soy sauce.\u00a0<\/p>

One should not put too much soy sauce. Just enough to color very\u00a0slightly\u00a0. In France we only know the white Cantonese rice, but no trace of such a rice in Canton or elsewhere in China.\u00a0<\/p>","image":0,"ingredients":[]},{"uid":21,"name":"","text":"

Stir well. Salt.<\/p>","image":0,"ingredients":[]},{"uid":22,"name":"","text":"

Serve\u00a0immediately with the rice, possibly adding a few shrimp quickly cooked in the free wok for a luxurious Cantonese rice!\u00a0\u00a0<\/p>","image":0,"ingredients":[]}],"name":"","uid":-1}],"ingredients_flat":[{"uid":0,"amount":"3","unit":"","name":"eggs","notes":"","converted":{"2":{"amount":"3","unit":""}},"id":9262,"conversion_item_snapshot":{"amount":"3","unit":"","timestamp":1779280675000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":1,"amount":"about ten","unit":"raw","name":"shrimps","notes":"peeled","converted":{"2":{"amount":"about ten","unit":"raw","unit_id":10245}},"unit_id":10245,"id":10231,"conversion_item_snapshot":{"amount":"about ten","unit":"raw","timestamp":1779280675000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":2,"amount":"half a nice","unit":"","name":"carrot","notes":"","converted":{"2":{"amount":"half a nice","unit":""}},"id":10204,"conversion_item_snapshot":{"amount":"half a 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recipe\u00a0here<\/strong>","converted":{"2":{"amount":"4.41","unit":"oz","unit_id":7560}},"unit_id":2468,"id":10236,"conversion_item_snapshot":{"amount":"125","unit":"g","timestamp":1779280675000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":9,"amount":"one or two","unit":"tablespoons","name":"clear soy sauce","notes":"","converted":{"2":{"amount":"0","unit":"tablespoons","unit_id":3670}},"unit_id":3670,"id":4652,"conversion_item_snapshot":{"amount":"one or two","unit":"tablespoons","timestamp":1779280675000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":10,"amount":"","unit":"","name":"oil and salt","notes":"","converted":{"2":{"amount":"","unit":""}},"id":10237,"conversion_item_snapshot":{"amount":"","unit":"","timestamp":1779280675000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"name":"For the \u201chomemade\u201d glazed pork: (there will be a little left over, but it is so delicious):<\/strong>","uid":11,"type":"group"},{"uid":12,"amount":"300","unit":"g","name":"pork","notes":"chops","converted":{"2":{"amount":"1.27","unit":"tasses","unit_id":7559}},"unit_id":2468,"id":10238,"conversion_item_snapshot":{"amount":"300","unit":"g","timestamp":1779280675000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"name":"Char Siu sauce","uid":14,"type":"group"},{"uid":13,"amount":"40","unit":"g","name":"maltose syrup","notes":"(or glucose syrup at 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For this recipe, my friends make fun of me because I lacquer my own pork with my char siu pork recipe!<\/p>

I use pork chops that I marinate in char siu sauce overnight. I then remove it from its marinade and place it in an ovenproof dish.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":1,"name":"","text":"

Bake in the oven at 180\u00b0C for 20 minutes then cut into thin slices.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":2,"name":"","text":"

Then in small cubes!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":3,"name":"","text":"

We can start with the Cantonese rice!<\/p>

Start by preparing all the ingredients before starting to cook, which will be very quick!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":4,"name":"","text":"

Cook the rice. I use an automatic\u00a0\u00a0 rice cooker, very practical.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":5,"name":"","text":"

Cut the carrot half into thin slices, then into sticks and finally into small cubes: a fine brunoise!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":6,"name":"","text":"

Have the vegetables on hand: peas (frozen but thawed), drained corn and peking pork cut into small cubes.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":7,"name":"","text":"

Cut the shrimp into\u00a0pieces.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":8,"name":"","text":"

Chop the Chinese onion.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":9,"name":"","text":"

Put the wok on very high heat.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":10,"name":"","text":"

Add a little oil and then pour in the beaten eggs.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":11,"name":"","text":"

Spread the eggs well in the wok to cook them almost instantly\u00a0.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":12,"name":"","text":"

Quickly cut them into pieces.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":13,"name":"","text":"

And\u00a0clear\u00a0in a cold dish. Set aside until ready to use.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":14,"name":"","text":"

Add oil to the hot wok. Add the shrimp in pieces.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":15,"name":"","text":"

Add corn and peas. Everything is actually going very fast!<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":16,"name":"","text":"

Add the carrots in brunoise.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":17,"name":"","text":"

Peeled pork in small cubes and chives.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":18,"name":"","text":"

And finally, soybeans.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":19,"name":"","text":"

Cook for one minute, stirring constantly. Finally add the rice.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":20,"name":"","text":"

Mix well so that all the ingredients\u00a0blend into the rice.\u00a0 Finish with the omelet and soy sauce.\u00a0<\/p>

One should not put too much soy sauce. Just enough to color very\u00a0slightly\u00a0. In France we only know the white Cantonese rice, but no trace of such a rice in Canton or elsewhere in China.\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":21,"name":"","text":"

Stir well. Salt.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":22,"name":"","text":"

Serve\u00a0immediately with the rice, possibly adding a few shrimp quickly cooked in the free wok for a luxurious Cantonese rice!\u00a0\u00a0<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""}],"video_id":0,"video_embed":"","video_thumb_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/riz-cantonnais-26-1024x747-1-150x150.jpg","notes":"","nutrition":{"serving_size":9,"calories":344,"carbohydrates":65,"protein":10,"fat":8,"saturated_fat":3,"polyunsaturated_fat":2,"monounsaturated_fat":2,"trans_fat":0.01,"cholesterol":82,"sodium":582,"potassium":417,"fiber":6,"sugar":7,"vitamin_a":1498,"vitamin_c":8,"calcium":522,"iron":20,"serving_unit":"people"},"custom_fields":[],"ingredient_links_type":"global","unit_system":"default","rating":{"count":"2","average":"5","comment_ratings":false,"user_ratings":{"count":2,"average":5}},"parent_post_id":"280069"},"wprm_parent_post_id":"280069","_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/291238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/wprm_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/291238\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/291233"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=291238"}],"wp:term":[{"taxonomy":"wprm_course","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_course?post=291238"},{"taxonomy":"wprm_cuisine","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_cuisine?post=291238"},{"taxonomy":"wprm_keyword","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_keyword?post=291238"},{"taxonomy":"wprm_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_ingredient?post=291238"},{"taxonomy":"wprm_ingredient_unit","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_ingredient_unit?post=291238"},{"taxonomy":"wprm_glossary_term","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_glossary_term?post=291238"},{"taxonomy":"wprm_equipment","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_equipment?post=291238"},{"taxonomy":"wprm_nutrition_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_nutrition_ingredient?post=291238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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