“We wouldn't find this in Canton,” says Sophie Ya before taking a look at the contents of the plastic container she is holding in her hands.
Under a cover, we can see rice, omelette, peas and… pieces of Paris ham.
“There are no pieces of diced ham in Canton,” continues the chef and restaurateur of Cantonese origin, at the head of the Feel Ling restaurant in Paris.
Visually, even the street fried rice in Guangzhou looks more appetizing.
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However, this Cantonese rice has established itself today as a standard in Asian cuisine.
“I don’t like to say “Cantonese rice” but “fried rice,” continues Sophie Ya.
In Canton, we make fried rice with everything we have in the fridge…” One ingredient remains undisputed, that said: eggs.
The cook breaks two, beats them and cooks half of them into an omelette in the bottom of her wok.
Then she browns carrots and lacquered pork, called “char sui”.
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“Another essential ingredient is obviously rice,” continues Sophie Ya.
But it has to be well cooked!
Not like most French people do.
» To the wise... She adds her cooked rice to the empty pan, pours in the other half of the beaten eggs to coat the grains.
Then she brings together the omelette, pork, carrot, chopped chives, a little sugar, salt, pepper and a drizzle of soy sauce... Finally, she sautés everything before serving.
At the table, Sophie Ya opens and tastes the caterer's tray of Cantonese rice: "It's not bad but it's standardized," she comments.
Then she tests her own fried rice: “In this plate, there is more personality, more history.
There is... she hesitates then concludes: ''My love of cooking''.
» To discover how this dish has transformed since its birthplace in Guangdong, China and see the blind tasting conducted with Ali from the Ultimate Guide, press “play”.