Pilaff rice sauté (well ginned) in a few tablespoons of vegetable oil with scrambled eggs (in part) and a julienne of ham – this is the recipe of cantonese rice. It joins a handful of boiled and peeled shrimp or crab meat in the Russian box ridoito fillets and a few spoonfuls of sweet peas, fresh or canned and frozen foods. Serve it hot.
If you prefer, you can flavor with very little soy sauce. For a pound of rice calculate two eggs, a pound of shrimp or a box of Russian crab (Chatka), a pound of ham and a half box of tinned or frozen peas or 150g shelled fresh peas.
