Rice three delights, one of the most popular dishes in the asian restaurants in Spain, save secrets that go beyond its basic ingredients. In that sense, Jiajun Yina Chinese who lives in Spain known on social media as ‘El Chico Mercadona’, has revealed through his TikTok account the authentic recipe to achieve a three-delight rice that competes with that of the best Asian restaurants. In a video that already has more than 186,000 views, Jiajun details the steps and techniques that make this dish have that flavor and texture that many seek to replicate at home.
One of the points highlighted by Jiajun is the use of rapid firean essential technique in Chinese cuisine. “In Chinese cuisine, rapid fire is very important,” he explains, adding that in Chinese restaurants they work with big fires that heat the pans quickly, which makes “the oil burn like crazy.” This method is difficult to imitate in home kitchens, since Conventional stoves do not reach the power level of those in a restaurant. However, Jiajun emphasizes that a fire as strong as possible It is essential to achieve the ideal texture in the rice.
What type of oil is the most recommended?
When preparing three delicacies rice, Jiajun recommends avoid olive oildespite being the most used oil in Spanish cuisine. “They use sunflower oil, we won’t put olive oil in it either, which costs an arm and a leg,” he comments with humor. He sunflower oil It is not only more economical, but also has a more neutral flavor and allows the ingredients of the dish to remain in point, without the oil interfering with its flavors.
The rice
Selecting the type of rice is another fundamental aspect to make this dish correctly, according to the content creator. «Long rice, not semi-long or round rice. The round rice doesn’t come out,” he insists. He long rice It is ideal because it tends to stay looser and less humidan essential quality for three delicacies rice. Jiajun recommends prepare the rice the day beforecool it and store it in the refrigerator, since “it sort of loses that moisture, it dries out a little more,” which makes it easier to handle when cooking.
Once taken out of the fridgethe rice is now ready for quick cooking. “You take it out of the refrigerator and you have the good rice to make rice three delicacies,” says Jiajun, and from here, everything comes down to managing the fire and the added ingredients.
The cooking
Jiajun also gives tips on how to handle the pan and oil for perfect rice. “Also important, you take the pan, heat the pan, add the oil, the oil must also be hot, it almost smokes,” he advises, since a high temperature oil allow the rice to cook evenly and without excess moisture.
With the pan ready, the process begins. “Then you have the beaten egg, you put it in the pan, you add the rice,” says Jiajun, recommending move the rice vigorously so that it does not clump and acquire that characteristic spongy texture.
The final ingredients
To finish the dish, Jiajun suggests adding the typical ingredients of three delicacies rice: “You add little things, you add a little bit of carrot chopped, sausage chopped too. Finally, a touch of salt and of soy sauce. “We add soy a little for its flavor, but also for its color, so that it takes on a little bit of the brown color,” he explains. Furthermore, he mentions that the sodium glutamatea common flavor enhancer in Asian cuisine, is optional: “You don’t need this sodium glutamate, but a little bit is also good,” he concludes.
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