Cantonese rice, or riz à la cantonese, is a traditional culinary specialty of French cuisine, inspired by Chinese cooking. It consists of rice cooked in water, then fried with eggs, vegetables, pieces of ham, and sometimes prawns.
Ingredients:
- 250 g of rice
- 4 eggs
- 125 g of bacon (or lardons)
- 1 pack of shrimp
- 2 green onions (chopped)
- Soy sauce (to taste)
- Oil (for cooking)
- Salt and pepper (to season the eggs)
- 1490 kcal ÷ 5 servings = approximately 298 kcal per serving.
Preparation:
Total Time: 45 minutes
Preparation: 15 minutes
Cooking: 30 minutes
Rinse the rice under cold water to remove excess starch, cook it according to the package instructions, and let it cool. Using rice from the day before yields better results. Beat the eggs in a bowl, season with salt and pepper, and heat a little oil in a pan or wok. Pour the eggs into the hot pan, let them cook without stirring, then gently mix to make scrambled eggs. Remove and set aside.
In the same pan, fry the bacon or lardons until golden and crispy, then remove and set aside. Add a little oil if needed, then cook the shrimp seasoned with salt and pepper until they turn pink and golden. Remove and set aside.
In a large wok or skillet, add a bit more oil if necessary, and stir in the cooled rice. Stir-fry over medium heat, stirring constantly. Add the scrambled eggs, bacon, shrimp, and chopped green onions. Mix well to combine all ingredients. Season with soy sauce to taste, stirring well to distribute the flavors evenly. Once everything is mixed and heated through, serve immediately. You can add more soy sauce if you want a stronger flavor.
The total preparation time for Cantonese fried rice is approximately 20 to 30 minutes.
Utensils:
- Saucepan or rice cooker
- Wok or large skillet
- Wooden or silicone spatula
- Bowls or containers
- Cutting board
- Sharp knife
- Sieve
- Whisk or fork
- Tablespoon
- Measuring cup
