Today we want to try a speciality of Asian cuisine, a light but tasty dish that combines rice with vegetables, fish and spices.
In short, an irresistible one-course meal: Cantonese rice.

If you like oriental flavours, how about a curry preparation? We love Couscous with prawn and courgette curry!

Here’s the shopping list!

Cantonese Rice

20.48g carbohydrates per 100g

Ingredients

• 300g long-grain rice
• 150g shelled prawns
• 150g yellow pepper
• 150g red pepper
• 100g peas
• 50g spring onion
• 50g soy sprouts
• 2 eggs
• 1 piece of fresh ginger
• 2 tablespoons of soy sauce
• extra virgin olive oil

Preparation

1. Cook the rice in plenty of salted water, drain and set aside.
2. Chop the spring onions and sauté them in the wok with a few tablespoons of oil together with the diced pepper and soy sprouts.

3. Add the peas and chopped ginger after 5 minutes. Let the vegetables cook for about 10 minutes, then add the shrimps and let them warm up well. Remove the mixture from the wok and keep it warm.

4. Whisk two eggs in a bowl, put 2 tablespoons of oil in a hot wok and add the eggs by scrambling them with two chopsticks (the kind used in Chinese restaurants).

5. Once the egg is finally done, add it to the rice and vegetables, top with 2 tablespoons of soy sauce and serve piping hot.

Version with gluten of Cantonese rice

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.