Cantonese Stir Fried Rice And Peas
- 3 oz cooked green peas
- 2 green celery stalks trimmed and diced
- 4 large spring onions thinly sliced
- 10 oz rice
- 3 eggs
- 1 thick slice cooked ham weighing approx. 4 oz diced
- 5 tbsp sunflower oil
- pinch caster sugar
- pinch monosodium glutamate optional
- Steam or boil the rice 24 hours before you plan to serve this dish, place in a sealed container when cold and refrigerate until 30 minutes before using it. Beat the eggs with a pinch of salt, sugar and mono-sodium glutamate (if used).
- Heat 1 tbsp of the oil in a large, non-stick frying pan over a low heat and make a very large, thin omelette; it should be completely set but not at all browned.
- Remove from the pan, spread out on a chopping board and when completely cold, chop it coarsely. Set aside. Heat the remaining oil in a large wok and stir-fry the sliced spring onions and the diced celery for 1 minute.
- Add the peas and the diced ham and stir-fry for 1 1/2 minutes. Add a small pinch of salt and the cold rice; reduce the heat and stir-fry for a few minutes, separating any rice grains that stick together.
- Sprinkle with a generous pinch of salt and continue to stir-fry for a further 3 minutes, or until the rice has heated through. Add the chopped omelette, mix evenly with the rice and vegetables and remove from the heat.
- This dish makes a good foil for other, more highly flavoured Chinese dishes. Serve with soy sauce.
Calories: 551 kcal
Carbohydrates: 61 g
Protein: 17 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 140 mg
Sodium: 391 mg
Potassium: 298 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 469 IU
Vitamin C: 11 mg
Calcium: 55 mg
Iron: 2 mg