Cantonese rice, a well-known dish in Chinese cuisine, is often revisited around the world. However, the traditional recipe remains simple and quick, featuring basic ingredients and precise techniques. This dish is naturally gluten-free, if the soy sauces and oyster sauces used are gluten-free. Here is a gluten-free version of Cantonese rice, perfect for a complete and quick meal.
Ingredients
Preparation
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Prepare the ingredients: Make sure the rice is very cold and slightly dry. This prevents it from becoming sticky when cooking. Beat the eggs. Cut the sausages or chorizo into small pieces. If you are using frozen peas, blanch them for 2 minutes in boiling water.
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Cooking vegetables and sausages: Heat a tablespoon of vegetable oil in a wok or large skillet. Brown the garlic and shallot for a few minutes. Add the carrots and sausages or chorizo then sauté over medium heat for 5 minutes until slightly tender. A minute before the end, add the peas and fry for a 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 liquid eggs and coat the rice grains well, until the eggs are cooked. The rice will turn yellow in color.
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Assembling Cantonese rice:
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Add the vegetable/sausage mixture and 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 evenly distribute the ingredients.
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Finalization:
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Adjust the seasoning if necessary. Serve hot, sprinkled with chives or sliced spring onions.
