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Cantonese Style Rice” – a tasteful dish with a blend of veggies, eggs, and meats, popular in Chinese cuisine.

Cantonese rice is one of the dishes we most often order at Chinese restaurants, but it is often not considered a true traditional dish. In China, however, it is very widespread and is served as an accompaniment to main dishes, like bread in the West. Chef Mulan has revealed the tricks behind its preparation: from the variety of rice to the cooking method, from the choice of ingredients to that of seasonings… all details that will allow you to bring an authentic dish to the table that reflects all the canons of Chinese cuisine, that is colorful, tasty and flavorful! Are you armed with a wok and chopsticks? With a menu based on Cantonese rice, almond chicken, and spring rolls, we will take you on a delicious journey of flavors and fragrances from the Far East. And don’t forget fried ice cream for dessert!

Cantonese rice

– Ribe rice 200g
– Peas 50g
– Cooked ham 30g
– Medium eggs 2
– Water 200g
– Rice wine 25g
– Peanut (or sunflower) oil q.b.
– Chinese chives q.b.
– Fine salt q.b.

Calories for Cantonese rice

Difficulty: Easy
Preparation: 10 min
Cooking: 30 min
Servings: 4 people
Cost: Low


How to prepare Cantonese rice

To prepare Cantonese rice, first, rinse the rice under running water several times until the water is transparent. This is a fundamental step. Then pour the washed rice into a pot and cover it with water. By placing the palm of your hand in the pot, the water should reach your knuckles. The recipe does not provide for it, but if desired, you can flavor the rice with a pinch of salt and a drizzle of oil at this stage.

Cover with a lid and bring to a boil over high heat, waiting for it to boil. After boiling, cook for another 2-3 minutes, possibly lowering the temperature during these minutes if necessary. You should not open the lid during these phases, otherwise, you will release the steam. Now, lower the heat to minimum and cook for about 10 minutes. After these 10 minutes, you can check by raising the lid slightly to see if the water has been absorbed. In this case, you can proceed over high heat for another 2-3 minutes until the water is completely absorbed. After this time, turn off the heat and make sure the water has been absorbed by quickly opening the lid, then cover again. Turn off and let the rice rest in the pot for 10 minutes, still covered.

Meanwhile, prepare the rest of the ingredients: cut the cooked ham into cubes, then blanch the peas for about 3 minutes, drain them and rinse them under cold water to preserve their color and consistency.

Beat the eggs in a small bowl. Put the wok on the heat: when it is hot, pour the oil and let it heat up for a few moments, then add the eggs. Cook over medium heat for about a minute while stirring to obtain a scrambled effect.

At this point, add the rice and stir-fry it with the eggs for another minute, then add the peas. Also add the cooked ham, then season with a pinch of salt and rice wine.

Stir-fry over medium heat for 2-3 minutes to blend all the ingredients. Those who wish can also add soy sauce. Transfer the rice to a dish and garnish with Chinese chives. Your Cantonese rice is ready to be served!


Cantonese rice can be stored for a maximum of 2 days in the refrigerator, in an airtight container.


The wok is perfect for mixing the ingredients with the rice, but if you don’t have one, you can use a normal non-stick pan.

Ribe rice (Originario) is the ideal one but can be replaced by basmati rice, paying attention to cooking times.

It is recommended to use a glass lid for cooking rice: this way it will be easier to see when the water comes to a boil.

As an alternative to rice wine, table wine can be used, although the taste will be slightly different.

You can use peanut or sunflower oil, whichever you prefer.

If possible, buy yellow pasta eggs: they will give the dish a much deeper color!

You can vary the Cantonese rice recipe by replacing the cooked ham with shrimp or with tofu or tempeh for a vegetarian version.

If you want to add soy sauce, do it when the ingredients are stir-fried in the pan, never raw!