Chinese Three Delights Rice

Three delights rice is a Chinese dish that dates back to a time of poverty. Workers were unable to feed their families and, for this reason, they resorted to simpler dishes prepared with those ingredients that were not scarce. In this context, this dish was created along with other dishes such as spring rolls, fried rice or chop suey.

This recipe, therefore, is simple to prepare and only requires ingredients that are very easy to find in any country in the world. Basically, the dish consists of cooking cooked white rice that is subsequently sautéed over high heat in a wok with the rest of the ingredients. Because of this the three delights rice is today one of the most popular dishes in Chinese cuisine. It can be eaten in any Chinese restaurant on the planet and, in general, everyone finds it tasty.

Recipe Note

Chinese Three Delights Rice

Three delights rice is a Chinese dish that dates back to a time of poverty. Nowadays it is very popular and very easy to prepare.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course, Side Dish

Cuisine Chinese

Servings 4 people

Calories 503 kcal

Equipment

• Wok

Ingredients

  

• 400 grams long grain rice for example basmati, jasmine or thai
• 800 ml water
• 150 grams cooked ham
• 75 grams peas
• Pitted olives optional
• 4 tbsps soy sauce optional
• Olive oil extra virgin

Instructions

 

• Fill a large saucepan with twice as much water as the rice to be used. It is recommended to use the same container you use to measure the amount of rice to calculate the correct amount of water. When the water begins to boil add the long grain rice and cook for as long as indicated on the rice package. The time varies depending on the brand and the variety of the rice, but it is usually around 10 minutes.
• Meanwhile cut the cooked ham into small cube-shaped pieces. Optionally, although it is not part of the original recipe, I recommend that you also cut olives in half and reserve them because this ingredient combines perfectly with this dish.
• Once the time has passed remove the rice from the pan, let it drain for a few seconds and let it rest and cool.
• You can take advantage of the heat of the casserole to add more water. Cook the carrot and the peas with a little salt for 10 minutes when the water begins to boil.
• Next, we remove the two ingredients from the water and cut the carrot in the same way as the cooked ham, in small cube-shaped pieces.
• Then, in a wok-type frying pan, add 1 tablespoon of olive oil. While heating beat the eggs with a little salt.
• When the pan is hot add the eggs. You have to break the eggs into small pieces while they curdle and then remove them from the pan.
• Add another tablespoon of oil in the same wok pan and gradually add the ingredients that we have been reserving. First add the peas and carrot and sauté over medium-high heat for 3 minutes. Then add the rest of the ingredients reserving the rice for the end.
• Mix all ingredients well and sauté for another 3 minutes. Finally, and optionally, add the soy sauce, stir one last time and serve. It can be served immediately when warm or just let it cold.

Notes

It is important that the rice does not stick and gets fluffy. That is why I invite you to read this publication in which we teach you several tricks that could be very useful to make fluffy rice.

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• DIFFICULTY: easy
• BUDGET: low