Riz Cantonais

Transport your taste buds to the heart of Cantonese cuisine with Riz Cantonais, a deliciously fragrant and colorful dish that's perfect for a quick, satisfying meal. This classic Chinese-style fried rice recipe features tender jasmine rice stir-fried to perfection with scrambled eggs, juicy shrimp, vibrant peas, sweet carrots, and aromatic spring onions. Infused with the rich flavors of soy sauce and a hint of nutty sesame oil, this dish is a symphony of tastes and textures. Easy to prepare in just 35 minutes, Riz Cantonais is ideal for using up leftover rice, ensuring each grain soaks up the savory goodness. Serve it piping hot as a complete meal or as a flavorful side to your favorite Asian-inspired dishes. Perfect for busy weeknights or entertaining guests, this fried rice recipe is a versatile staple that delivers restaurant-quality results at home.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Beat the eggs in a small bowl and season with a pinch of salt and white pepper. Set aside.

Step 3

Peel the carrot and cut it into small cubes. Slice the spring onions thinly, separating the white and green parts.

Step 4

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.

Step 5

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.

Step 6

Add the frozen peas and cook for another 1-2 minutes until the peas are tender.

Step 7

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.

Step 8

Add the cooked shrimp to the pan and stir to combine and heat through.

Step 9

Pour in the soy sauce and sesame oil, stirring constantly to ensure the rice is well-coated and evenly seasoned.

Step 10

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.

Step 11

Continue to stir-fry the mixture for another 2 minutes, until everything is hot and well-combined.

Step 12

Remove the pan from the heat and garnish with the green parts of the spring onions before serving hot.

Nutrition Facts

Serving size	737 grams (737.0g)

Amount per serving	% Daily Value*
Calories	1066

Total Fat 53.50g	69%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 22.70g
Cholesterol 672mg	224%
Sodium 4126mg	179%
Total Carbohydrate 82.90g	30%
Dietary Fiber 9.30g	33%
Total Sugars 9.40g
Protein 64.80g	130%

Vitamin D 82IU	410%
Calcium 271mg	21%
Iron 10mg	57%
Potassium 844mg	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.

Source of Calories

Fat: 44.9%

Protein: 24.2%

Carbs: 30.9%