Cantonese Rice

The classic Chinese fried rice, beloved in the West — fluffy rice tossed with scrambled eggs, cooked ham, tiny peas, and chives, fragrant with rice wine.

Amount	Ingredient
7 oz (200 g)	Ribe rice (or jasmine)
1¾ oz (50 g)	tiny peas (pisellini)
1 oz (30 g)	cooked ham, in one slice
2	medium eggs
¾ cup (200 g)	water
2 tbsp (25 g)	rice wine (Shaoxing or mirin)
	peanut or sunflower oil
	fresh chives, fine salt

Riso alla cantonese is the Italian-Chinese restaurant favorite that everyone loves: light, fluffy rice stir-fried in a hot wok with silky scrambled eggs, sweet peas, cubes of cooked ham, and a whisper of rice wine. The rice is cooked the traditional way — rinsed until the water runs clear, simmered, and rested — so every grain stays separate. Then it all comes together in the wok in minutes. Simple ingredients, perfect technique, endless comfort.

Ingredient notes: Rinse the rice until the water runs completely clear — this is the fundamental step for separate, fluffy grains. Ribe is a short-grain rice; jasmine is a fine substitute. Rice wine (Shaoxing) is traditional; dry sherry or mirin also works.

• Fine-mesh strainer (for rinsing)
• Pot with lid (for the rice)
• Wok or large skillet
• Small bowl (for the eggs)
• Spatula

1. Rinse the rice (2 min). Rinse the rice under running water several times until the water runs clear — this is fundamental.
2. Cook the rice (18 min). Put the washed rice in a pot and cover with water up to the first knuckle of a flat hand on the surface. Bring to a boil over high heat, cook 2-3 minutes, then lower to the minimum and cook 10 minutes. Check that the water is absorbed, then cook on high 2-3 minutes more. Turn off, cover, and rest 10 minutes.
3. Prep the mix-ins (5 min). Cut the cooked ham into small cubes. Blanch the peas about 3 minutes, drain, and rinse under cold water to keep their color. Beat the eggs in a small bowl.
4. Scramble the eggs (1 min). Heat the wok until very hot, add the oil, then the eggs. Cook over medium heat about 1 minute, stirring, until softly scrambled.
5. Add the rice (1 min). Add the rice and stir-fry with the eggs another minute.
6. Add the peas (1 min). Add the peas and toss.
7. Finish (2 min). Add the cooked ham, rice wine, salt, and chives. Toss everything together and serve hot.

• Rinse until clear. The starch must go — that's what keeps the grains separate.
• Don't lift the lid. The rice steams perfectly if you leave it covered until the end.
• Hot wok, cold oil. The classic Chinese method prevents sticking.
• Eggs first, rice second. Scrambled softly, then married to the rice.
• Peas blanched, then shocked. Cold water sets their color and snap.
• Rice wine, not vinegar. It adds authentic fragrance — dry sherry is the closest substitute.

Mistake	Why It Hurts	The Fix
Skipping the rinse	Gluey, clumpy rice	Rinse until water is clear
Lifting the lid	Steam escapes, uneven rice	Keep covered the whole time
Cold wok	Sticking, steamed rice	Heat the wok until smoking slightly
Overcooked eggs	Dry, rubbery bits	Soft scramble, 1 minute
Too much soy	It becomes Chinese fried rice	Use rice wine and salt instead
Overcrowding	Steamed, soggy	Big wok, quick tosses

• Shrimp Cantonese: Add cooked shrimp with the ham.
• Vegetable Cantonese: Skip the ham, add diced carrots and bell pepper.
• Spicy Cantonese: A pinch of chili flakes with the garlic.
• Soy Version: Add a splash of soy sauce with the wine.
• Spring Onion Finish: Extra chives or scallion greens on top.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze in portions for up to 2 months.
Reheating	Best in a hot wok with a splash of oil.

Light and savory, this pairs with:

• Light lager — The classic takeout pairing.
• Riesling (off-dry) — Sweetness balances the salt.
• Sauvignon Blanc — Fresh and herbal.
• Green tea — Traditional and cleansing.

Per Serving (about 1 cup)
Calories	290
Protein	11 g
Fat	8 g
Carbohydrates	43 g
Fiber	2 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Why rinse the rice so thoroughly?

The surface starch makes the grains stick together. Rinsing until the water runs clear guarantees fluffy, separate rice.

What is Ribe rice?

A short-grain rice popular in Italy for this dish. Jasmine or any long-grain rice works as a substitute.

What if I don't have rice wine?

Dry sherry, mirin, or a splash of dry white wine with a pinch of sugar are good stand-ins.

Can I make it without ham?

Yes — it becomes a vegetable Cantonese rice, equally delicious.

Is this the same as Chinese fried rice?

Close — this is the Western-Chinese classic: rice, egg, ham, peas, and chives. Soy is lighter here than in other fried rice styles.

• Riso Fritto Espresso (Volume 3)
• Riso Basmati al Wok con Pollo e Verdure (Volume 3)
• Congee (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.