Riz Cantonais aux Crevettes Recette Facile et Rapide

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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