Cantonese rice with vegetables and ham (cooked in rice cooker)

Ingredients

• 250 g Fresh peas (Shell peas before cooking)
• 100 g Carrot (Cut into small dice)
• 60 g Button mushrooms (Cut into small pieces)
• 1 piece Onion (Thinly sliced)
• 1 piece Scallion (green onion) (Cut into thin rounds)
• 200 g Ham (Cut into small dice)
• 450 g Fragrant long grain rice (Rinse 3 times until water runs clear)
• 1 tbsp Light soy sauce (Light soy sauce)
• 1 tbsp Oyster sauce (Adds umami)
• 1 tsp Salt (Adjust to taste)
• to taste Ground pepper (Freshly ground)
• 2 tbsp Sunflower oil (For sautéing the onion)
• 560 ml Water (Quantity according to rice type (500 ml if rice is very tender))

Instructions

1. Prepare the vegetables and ham

   Shell the 250 g of fresh peas, cut the carrot into dice, chop the mushrooms, thinly slice the onion, cut the scallion into rounds and cut the ham into dice.

   Time: PT8M

2. Rinse the rice

   Rinse the 450 g of fragrant long grain rice three times in cold water, stirring with your hand until the water is clear.

   Time: PT5M

3. Sauté the onion

   Heat 2 tbsp of sunflower oil in a pan over medium heat. Add the sliced onion and stir for 3 minutes until it becomes translucent and lightly golden.

   Time: PT5M

4. Coat the rice with aromatics

   Add the rinsed rice to the pan with the onion, pour 1 tbsp of light soy sauce, and stir for 2 minutes over medium‑low heat so each grain is lightly oiled and flavored.

   Time: PT2M

5. Assemble in the rice cooker

   Transfer the sautéed rice to the rice cooker. Add the peas, carrot, mushrooms, ham, scallion, 1 tbsp of oyster sauce, 1 tsp of salt, ground pepper, then pour 560 ml of water (or 500 ml if the rice is very tender). Mix gently.

   Time: PT3M

6. Cook the rice

   Start the rice cooker cooking program. Let cook about 25 minutes, then let the rice rest an additional 15 minutes covered.

   Time: PT40M

7. Fluff the rice

   After the resting time, open the cooker, fluff the rice with a fork or wooden spatula to release excess moisture.

   Time: PT2M

8. Serve

   Divide the Cantonese rice into bowls, optionally sprinkle extra chives and enjoy with green tea at 80 °C.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh peas: Frozen peas
• Instead of Carrot: Canned carrots
• Instead of Button mushrooms: Shiitake mushrooms, Chestnut mushrooms
• Instead of Onion: Shallot
• Instead of Scallion (green onion): Green onion
• Instead of Ham: Chicken, Pork, Bacon, Chinese sausages
• Instead of Fragrant long grain rice: Basmati rice, Jasmine rice
• Instead of Light soy sauce: Gluten‑free light soy sauce
• Instead of Oyster sauce: Soy sauce + sugar
• Instead of Salt: Sea salt
• Instead of Ground pepper: White pepper
• Instead of Sunflower oil: Vegetable oil

Equipment Needed

• Kitchen knife
• Cutting board
• Strainer or bowl for washing rice
• Frying pan
• Rice cooker
• Wooden spoon or spatula
• Measuring cup / kitchen scale (optional)
• Serving bowl (optional)

Critical Steps — Do Not Skip

• Rinse the rice until the water is clear
• Sauté the onion before adding the rice
• Precise water measurement (125 ml water per 100 g rice)
• Let the rice rest 15 minutes after cooking

Chef Tips from the Video

• Use newly harvested rice for a more tender grain and less water needed.
• Add a small piece of freshly grated ginger with the onion for more aromatic depth.
• Serve the dish with green tea brewed at 80 °C to balance the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 1 month; reheat by steaming or microwave.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Rinse the rice the day before and keep it in the refrigerator in a covered bowl.
• Cut all vegetables and ham in advance, keep them chilled until use.
• Pre‑measure the sauces (soy, oyster) into small containers.