Riz cantonais

"Cantonese rice" is what Chinese-style fried rice is called in France. You can often find it ready-made in the supermarkets, but that version doesn't seem to me to have nearly enough vegetables in it. This is a short, self-explanatory slideshow. We ate the rice with frozen nems (Vietnamese spring rolls) that Walt bakes in the oven.



I like riz cantonais with diced red onion, garlic, celery, carrots, and bell peppers — and some hot red pepper flakes. Not to mention green garden peas, diced ham or bacon, and beaten and fried egg. Go light on the soy sauce and pour on some sesame oil at the table.

We decided to make fried rice because a few days ago we had cooked up a big batch of rice to have with the last of our recent lamb curry. One of the secrets when it comes to making fried rice is that you need to start with rice that has been cooked and then spread out on a tray or in a wide bowl air-dried for an hour or more so that the grains separate easily. Clumps of rice won't do. The leftover rice was perfect. The curry with rice was good too.