By popular demand (of grains are safe, other mouths good guess even I know ...) here's recipe of some sort (I did not understand what kind of style is exactly Cinacittà ) of rice in Cantonese directly dictated by the dreaded Huang Huazheng.
Abstract: I will mention that all the ingredients, except eggs are cooked / blanched first, preferably steam. Well, well heated wok (or skillet for those who did not have the wok), beat two eggs, put three tablespoons of olive oil (approximate, put rice depending on how you follow the timeless wisdom for eggs idem) then pour the eggs, then the rice, fry briefly, then add all other ingredients (Huang suggested the Satan peas, shrimp, carrots and mushrooms, if you do not find those wacky Chinese used like those you prefer), salt and pepper to taste, stir, taste it (if it is edible in prison without going through the street) and serve on plates. People who like a sprinkle of fresh chopped chives for garnish. Apparently it's quite simple. For those interested
sizzling new photos
http://www.flickr.com/photos/ludusc/
Attentive readers will have noticed that in the group photo is not Japanese, meanwhile slaughtered by ourselves during the course to prepare a succulent and spicy Sichuan recipe. I would have preferred to enjoy during the course of the silent majority and the most insightful comments, sacrificing the Australian, but I lost the votes, the second best parliamentary tradition. The death has been replaced by that the Renata czech.
Good digestion all
Chong
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