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Today it is the turn of flavored food eastern, specifically to a rice three delights my way. This dish is simple to prepare and everyone can make variations to their liking, adding two, three or four delicacies (ham, prawns, omelette ...). In today's recipe I explain how I prepare it at home.
Normally for this recipe cooked ham is used, but this time I had a piece of pork tenderloin in the fridge that I had left over from a previous meal and I cut it into strips to add it to my three delights rice. So you can do the same if you have some meat left over, a piece of chicken or if you have bacon instead of ham.
The type of rice used for this recipe is usually long grain rice, because it is easier for it to stay stiff and not overdo. In addition to long rice, I have made it several times with Basmati rice and it is also great.
Rice three delights
Go ahead and prepare this rich and easy Chinese-style rice.
- Barbara Gonzalo
- Kitchen: China
- Recipe type: Rice dishes
- Rations: 3
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 240 gr. long grain rice
- 120 gr. frozen peas
- Carrots 2
- 200 gr. peeled prawns
- 3-4 slices of cooked ham
- 3 tablespoons soy sauce
- 2 eggs
- shawl
- 1 teaspoon of sugar
- olive or sunflower oil
Preparation
Peel the carrots and cut them into 3 or 4 pieces. Put them to cook in a pot with plenty of boiling water along with the peas. Cook for 8-10 minutes. Drain and reserve.
While the peas are cooking, beat the eggs in a bowl with a pinch of salt and sugar.
In a frying pan with a little oil, curdle the tortilla, make it in a single layer, quite thin.
Once the tortilla is made, cut it into strips. Reserve.
Cut the ham (or the meat that you want to take advantage of) and the carrots into strips. Reserve.
Put the rice to cook in a saucepan with plenty of boiling salted water. (If you remove the peas and carrots from the pan where you have cooked them, you can use the same cooking water for the vegetables to cook the rice and make it more palatable). It should be a little stiff so that when it is passed through the pan it does not fall apart. Drain.
In a large frying pan, sauté the prawns with a little oil.
When the prawns begin to turn color, add the rice and 3 tablespoons of soy sauce. Stir and sauté for a couple of minutes.
Add the peas, carrot, omelette and ham that we had reserved.
Stir, adjust the salt and serve.
it looks very good, taking advantage of leftovers and easy to do