Riz Cantonais
Transport your taste buds to the heart of Cantonese cuisine with this irresistible Riz Cantonais, a classic Chinese-style fried rice recipe perfect for quick dinners or flavorful side dishes. Featuring fragrant jasmine rice, fluffy scrambled eggs, tender cooked shrimp, and vibrant vegetables like peas, carrots, and spring onions, this dish is a colorful, protein-packed delight that comes together in under 35 minutes. Seasoned with soy sauce and sesame oil for a rich, umami depth, every bite bursts with authentic flavors and delightful textures. Ideal for meal prep or enjoying fresh, this versatile fried rice can be easily customized to suit your preferences. Garnished with a sprinkle of spring onions for a fresh finishing touch, Riz Cantonais invites you to savor the simplicity of Asian comfort food at home.
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Recipe Information
Ingredients
- 200 grams Jasmine rice (long grain white rice)
- 2 large Eggs
- 150 grams Cooked shrimp
- 100 grams Frozen peas
- 1 medium Carrot
- 3 stalks Spring onions
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package instructions. Once cooked, spread the rice on a baking sheet and let it cool completely, preferably refrigerating it for a few hours or overnight for best results.
Beat the eggs in a small bowl and season with a pinch of salt and white pepper. Set aside.
Peel the carrot and cut it into small cubes. Slice the spring onions thinly, separating the white and green parts.
In a large wok or non-stick pan, heat 1 tablespoon of vegetable oil over medium heat. Pour in the beaten eggs and stir gently to scramble. Once they are just set, remove the eggs from the pan and set them aside.
Wipe the pan clean and add the remaining vegetable oil. Increase the heat to high, then add the diced carrots. Stir-fry for about 2 minutes until they start to soften.
Add the frozen peas and cook for another 1-2 minutes until the peas are tender.
Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry the rice, ensuring it is evenly mixed with the vegetables.
Add the cooked shrimp to the pan and stir to combine and heat through.
Pour in the soy sauce and sesame oil, stirring constantly to ensure the rice is well-coated and evenly seasoned.
Add the scrambled eggs back into the pan along with the white parts of the spring onions. During this step, check the seasoning and adjust salt and white pepper as needed.
Continue to stir-fry the mixture for another 2 minutes, until everything is hot and well-combined.
Remove the pan from the heat and garnish with the green parts of the spring onions before serving hot.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4126 mg | 179% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.4 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 271 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
