Chinese Fried Rice

Today it’s really cold outside, 6 degrees under zero they say, but you can see each and every single star in the sky. Besides that, today, coming back from work, I was wandering delighted in the landscape with my eyes: everything was soft, pink and delicate, as it was already spring.
I felt like cooking something light and springlike, but in the meantime fun, to cuddle my beloved sister, already worried by her high school final exams.
As we both are passionate of chinese food, what better than a revised Cantonese fried rice?

Ingrediens for 4 people:
basmati rice, 300gr
leek, 1 big (white and green parts)
shallot, 1 small
courgette, 1 small
savoy cabbage, 50 gr
egg, 1
cooked ham, 1 thick slice – 100 gr
peas, 100gr
extravirgin olive oil, 2 tablespoons
soy sauce, 3 tablespoons
salt, if necessary

Bring a stockpot of salted water to boil, put the rice in the boiling water and cook according to the indicated time on the packaging.
Slice the leek, the shallots, the courgette, the savoy cabbage and cut the cooked ham in little cubes. Heat the 2 tablespoons of olive oil in a saucepan or in a wok and add the leek and the schallot finely sliced, then add the cabbage, the cooked ham and the peas (better if already cooked).
Lower the heat and simmer for about 5 minutes, or until the courgette is soft (but still a bit crunchy), adding at the end 3 tablespoons of soy sauce: season with salt only if necessary.
In the meantime, prepare an egg omelette, chop it and add it to the vegetables the wok.
Drain the basmati rice and add to the rest of the ingredients in the wok.
Sauté for a few minutes and serve immediately, drizzled with soy sauce.

Related posts:

Pilaf rice with fresh tuna and herbs