Cantonese Rice Recipe
Ingredients
- Rice: 500g cooked white rice (preferably cold day-old rice, Basmati or Thai type).
- Proteins: 250g shrimp (cleaned) and/or diced chicken breast.
- Eggs: 3 to 4 eggs (lightly beaten).
- Vegetables:
- 1 cup frozen peas.
- 2 carrots (cut into small cubes).
- 1 bunch of green onions / spring onions (chopped).
- Aromatics: 2 cloves of garlic (chopped) and a little fresh ginger (grated).
- Seasoning:
- 3 to 4 tablespoons of soy sauce (light or dark).
- 1 tablespoon oyster sauce (optional, for added depth).
- Salt and black pepper to taste.
- Oil: 3 tablespoons of neutral oil (sunflower or peanut).
Instructions
1. Scramble the eggs:
- Heat a little oil in a large wok or frying pan.
- Pour in the beaten eggs and quickly scramble them. Remove them from the pan while they are still soft and set aside.
2. Sear the proteins:
- In the same pan, add a little oil. Sauté the shrimp (or chicken) until cooked through.
- Season with a pinch of salt and pepper, then remove and set aside.
3. Sauté the vegetables:
- Add the rest of the oil to the pan. Sauté the garlic and ginger for 30 seconds until fragrant.
- Add the diced carrots and peas. Saute for 3 to 4 minutes over high heat until the carrots are tender but still slightly crunchy.
4. Mix and fry the rice:
- Add the cooked rice to the pan. Break up any amalgams with your spatula.
- Pour the soy sauce and oyster sauce over the rice. Mix everything together over high heat so that the rice “frys” and absorbs the sauce evenly.
5. Finishing touches:
- Return the cooked eggs, shrimp and most of the chopped green onions to the pan.
- Stir for another minute until heated through.
6. Service:
- Garnish with remaining fresh green onions. Servez chaud en plat principal ou en accompagnement.