El arroz tres delicias es una adaptacion hispanizada del chao fan cantones que llego a Espana con los primeros restaurantes chinos en los anos 70. Aunque difiere del original chino, se ha convertido en uno de los platos mas populares de la cocina asiatica adaptada en el mundo hispanohablante. La clave esta en usar arroz del dia anterior bien frio para que cada grano se saltee individualmente sin apelmazarse en el wok a fuego vivo.
Asian
Three Delights Rice
Arroz tres delicias salteado al wok con gambas, huevo y verduras crujientes.
- China
- MAIN COURSES
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 20 g
- Fiber 3 g
- Carbohydrates 52 g
- Fat 14 g
- Sodium 780 mg
Story behind the dish
Preparation
Tres Delicias Rice is a Chinese preparation with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of cooked and cold long rice from the previous day.
- Have ready: 150 g of peeled shrimp.
- Have ready: 3 beaten eggs.
- Have ready: 100 g of cooked peas.
- Have ready: 100 g of cubed York ham.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat a wok over very high heat until smoking.
Heat a wok over very high heat until smoking, add vegetable oil and sauté the prawns for 1 minute, remove. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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In the same wok
In the same wok, pour the beaten eggs and stir quickly until they set in irregular pieces, set aside.
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Sauté the carrot
Sauté the carrot, peas and ham over high heat for 2 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Add the cold rice, breaking up the lumps with the spatula.
Add the cold rice, breaking up the lumps with the spatula, sauté over high heat for 3 minutes while stirring. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Return the shrimp and egg
Return the shrimp and egg, add the soy sauce, sesame oil and ginger, mix for 1 more minute.
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Serve with fresh chopped chives on top and extra soy sauce…
Serve with fresh chopped chives on top and extra soy sauce on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version with cubed firm tofu.
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