Riz Cantonais aux Crevettes Recette Facile et Rapide
Riz Cantonais aux Crevettes Recette Facile et Rapide is a easy Asian recipe that serves 2. 480 calories per serving. Recipe by MaxiRecettes on YouTube.
Prep: 21 min | Cook: 11 min | Total: 42 min
Cost: $5.52 total, $2.76 per serving
Ingredients
- 200 g Basmati Rice (cooked ahead, slightly firm, cooled)
- 200 g Shrimp (peeled and deveined, raw)
- 2 large Eggs (beaten)
- 60 g Peas (frozen or canned, cooked)
- 65 g Ham (sliced, cut into small cubes)
- 30 ml Olive Oil (for cooking, about 2 tbsp)
- 15 ml Soy Sauce (regular or low‑sodium, about 1 tbsp)
- to taste Salt (adjust according to soy sauce saltiness)
- to taste Black Pepper (freshly ground)
Instructions
Cook Basmati Rice
Rinse 200 g basmati rice, then cook in 1 ½ × volume water until al dente (about 10 minutes). Drain and spread on a tray to cool so the grains stay separate.
Time: PT12M
Temperature: Boiling
Prep Shrimp, Ham, Peas, and Eggs
Pat the shrimp dry, cut the ham into small cubes, thaw and briefly cook the peas if frozen, and beat the two eggs in a mixing bowl.
Time: PT5M
Cook Egg Omelette
Heat the non‑stick pan with a drizzle of olive oil over medium heat, pour in the beaten eggs and cook until just set, then slide out and cut into bite‑sized squares.
Time: PT4M
Temperature: Medium
Stir‑Fry Peas, Shrimp, and Ham
Add a little olive oil to the hot wok, toss in the peas and season with a pinch of salt, then add the shrimp and ham. Stir‑fry 2–3 minutes until the shrimp turn pink and everything is hot.
Time: PT5M
Temperature: High
Add Rice and Finish
Add the cooled rice to the wok, drizzle a bit more olive oil, season with black pepper and soy sauce, and stir‑fry 3–4 minutes until the rice is heated through and the flavors meld. Finally fold in the omelette pieces and give a gentle toss.
Time: PT6M
Temperature: Medium‑High
Plate and Serve
Transfer the fried rice to a serving dish, garnish with extra pepper if desired, and serve immediately while hot.
Time: PT2M
Nutrition Facts
- Calories
- 480
- Protein
- 33 g
- Carbohydrates
- 32 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: High‑Protein, Gluten‑Free if tamari is used, Dairy‑Free, Nut‑Free
Allergens: Shellfish, Eggs, Soy, Wheat (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Basmati Rice: Jasmine rice, long grain rice
- Instead of Shrimp: chicken breast, tofu
- Instead of Eggs: egg whites
- Instead of Peas: edamame, corn
- Instead of Ham: turkey ham, bacon bits
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Soy Sauce: tamari
Equipment Needed
- Wok or Large Skillet
- Non‑Stick Frying Pan
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Spoons
Critical Steps — Do Not Skip
- Ensure the pre‑cooked rice remains firm and separate
- Do not overcook the omelette; keep it slightly soft
- Cook the shrimp just until pink to avoid rubbery texture
- Stir‑fry quickly on high heat to keep ingredients crisp and rice fluffy
Chef Tips from the Video
- Add a dash of sesame oil at the end for an authentic Asian aroma
- Use a wok for the best high‑heat stir‑fry and to keep ingredients crisp
- For extra color, sprinkle chopped green onions just before serving
Troubleshooting
Rice turns mushy during stir‑fry.
Use rice that was cooked al dente and cooled completely; if needed, spread it on a tray and refrigerate for 30 minutes before frying.
Shrimp become rubbery.
Stir‑fry shrimp only 2–3 minutes on high heat; remove as soon as they turn pink.
Dish is too salty.
Reduce the amount of soy sauce and add a splash of water or extra rice to balance the salt.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Can be frozen for up to 1 month; reheat thoroughly before serving.
Room temperature: Not recommended; keep refrigerated if not served immediately.
Make-Ahead Tips
- Cook the rice a day ahead and refrigerate; it actually fries better when cold
- Pre‑peel and season shrimp, then keep refrigerated
- The omelette can be made in advance and stored in the fridge for up to 24 hours
Frequently Asked Questions
What is the cultural significance and history of shrimp fried rice in Asian cuisine?
Fried rice originated in China as a way to repurpose leftover rice, and shrimp fried rice became a popular variation throughout East and Southeast Asia, symbolizing resourcefulness and quick, satisfying meals.
What are the traditional regional variations of shrimp fried rice in Chinese cuisine?
In Cantonese cooking, shrimp fried rice often includes soy sauce and peas, while in Sichuan versions you might find spicy chili oil. Thai fried rice uses fish sauce and pineapple, and Indonesian nasi goreng adds sweet soy (kecap manis).
How is shrimp fried rice traditionally served in Chinese households?
It is typically served hot straight from the wok, often accompanied by a side of sliced cucumber, a small bowl of soup, and sometimes a drizzle of sesame oil for extra fragrance.
What occasions or celebrations is shrimp fried rice associated with in Asian cultures?
Because it is quick and adaptable, shrimp fried rice is a staple for family gatherings, Lunar New Year leftovers, and casual weeknight meals, symbolizing abundance and togetherness.
How does shrimp fried rice fit into the broader Asian cuisine tradition?
It exemplifies the Asian culinary principle of balance—combining protein, vegetables, and carbs in a single wok, while using high heat to preserve texture and flavor.
What are the authentic traditional ingredients for shrimp fried rice versus acceptable substitutes?
Traditional ingredients include day‑old rice, fresh shrimp, soy sauce, peas, and sometimes diced ham or Chinese sausage. Substitutes can be chicken, tofu, frozen peas, or turkey ham, and tamari can replace soy sauce for gluten‑free needs.
What other Asian dishes pair well with shrimp fried rice?
It pairs nicely with stir‑fried bok choy, sweet and sour pork, egg drop soup, or a light cucumber salad dressed with rice vinegar.
What makes this shrimp fried rice recipe special compared to other fried rice dishes?
The addition of a soft egg omelette and diced ham adds extra texture and protein, while using slightly under‑cooked basmati rice keeps each grain distinct and fluffy.
What are the most common mistakes to avoid when making shrimp fried rice?
Common errors include using freshly cooked rice (which becomes mushy), overcooking the shrimp, and adding soy sauce too early which can make the rice soggy.
Why does this shrimp fried rice recipe use a separate omelette instead of scrambling the eggs directly in the wok?
Cooking the omelette separately prevents the eggs from breaking up into small curds, giving distinct, fluffy bites that contrast with the rice’s texture.
What does the YouTube channel MaxiRecettes specialize in?
The YouTube channel MaxiRecettes focuses on quick, budget‑friendly home cooking tutorials, often highlighting simple Asian‑inspired dishes and everyday comfort food for beginners.
How does the YouTube channel MaxiRecettes' approach to Asian cooking differ from other Asian cooking channels?
MaxiRecettes emphasizes minimal ingredients, short prep times, and clear step‑by‑step narration in French, making Asian recipes accessible to French‑speaking home cooks without requiring hard‑to‑find specialty items.
Last updated: August 20, 2026
