Cantonese fried rice, a well-known dish in Chinese cuisine, is often reinterpreted around the world. Yet, the traditional recipe remains simple and quick, highlighting basic ingredients and precise techniques. This dish is naturally gluten-free, provided the soy sauces and oyster sauces used are gluten-free. Here is a gluten-free version of Cantonese fried rice, perfect for a quick and complete meal.
Ingredients
Preparation
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Prepare the ingredients: Make sure the rice is completely cold and slightly dry. This prevents it from becoming sticky during cooking. Beat the eggs. Cut the sausages or chorizo into small pieces. If using frozen peas, blanch them for 2 minutes in boiling water.
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Cooking the vegetables and sausages: Heat a tablespoon of vegetable oil in a wok or large frying pan. Sauté the garlic and shallot for a few minutes. Add the carrots and sausages or chorizo, then stir-fry over medium heat for 5 minutes until slightly tender. One minute before the end, add the peas and stir-fry for another minute. Remove everything from the pan and set aside.
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Prepare the rice and eggs:
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Add a spoonful of oil and pour the beaten eggs into the wok. Stir well, then add the cold rice to the still-runny eggs and coat the rice grains thoroughly until the eggs are cooked. The rice will turn a yellow color.
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Assembling Cantonese rice:
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Add the vegetable/sausage mixture and the ham to the rice. Mix gently.
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Pour in the tamari sauce, gluten-free oyster sauce, a pinch of black pepper and sesame oil, then mix one last time to distribute the ingredients evenly.
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Finalization:
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Adjust the seasoning if necessary. Serve hot, sprinkled with chives or sliced spring onions.
