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Cyril Lignac’s 2 secrets for perfect Cantonese rice

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Cyril Lignac’s 2 secrets for perfect Cantonese rice

This Saturday, February 10, 2024, the Chinese New Year will take place, announcing the start of the year of the Wooden Dragon. The perfect opportunity to cook the great classics of Asian gastronomy at home, such as the essential Cantonese rice. Made up of rice, eggs, vegetables, ham and sometimes shrimp, this dish is not only simple to prepare, but is also very economical, since it can be prepared for several meals in one go.

Also discover: “It’s my Sunday dish”: Cyril Lignac shares the secrets of his easy fried rice with chipolatas

Cantonese rice: opt for good rice and vary the pleasures

If you are looking for a Cantonese rice recipe that is easy to reproduce at home, try the creation of Cyril Lignac, whose secrets he shared in All in the Kitchenbut also in his cooking column broadcast on RTL. According to the chef, to make good Cantonese rice, you first need good rice. “ A long rice, basmati or Camargue type », Details Cyril Lignac. When it comes to cooking rice, the ideal is to opt for a rice cooker. But if you are not equipped, you can definitely choose classic cooking in a pan. To vary the pleasures and think outside the box, you can swap the ham for chicken or sausage. Same thing for peas, whose peak season is in spring: you can replace them with brocoletti, which is very fragrant. As Cyril Lignac explains, it is not a question of the traditional recipe, but of “ [sa] version of Cantonese rice, ‘lined’ ».

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Here is the recipe for Cantonese rice with ham from Cyril Lignac (Everyone in the kitchenM6) :

Preparation time: 20 minutes
Cooking time: 6 minutes

Ingredients for 4 persons :

  • 300 g fragrant Thai rice, cooked and well-grained
  • 4 slices of white ham, 0.5cm thick, cut into cubes
  • 100 g boiled peas
  • 1 small onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 3 eggs
  • 3 tbsp. tablespoon of soy sauce
  • Oil and pepper

Cook the rice and drain it.
In a hot frying pan, pour a dash of oil.
Start cooking the onion and garlic until slightly browned, then release to the side.
In a salad bowl, beat the eggs into an omelette. Pour them into the frying pan and start cooking them like scrambled eggs. Add the cooked rice on top and mix gently.
Add the peas, mix again.
Pour in the soy sauce and finish with the diced ham. Season lightly with pepper and serve on a dish or on plates.

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