Cantonese rice with shrimp and chicken

Savory recipes Spring Summer 30 minutes to 1 hour Medium difficulty Poêle

Prep time

30 minutes

Cooking time

20 minutes

Serves

6 people

A delicious recipe to share!

Method

Cook the rice 2 hours before (or the day before).
Peel the vegetables, chop the garlic and chives, and grate the ginger
Marinate the chicken with half the garlic and ginger
Peel then devein the shrimp by gently cutting the skin along the back
Heat a drizzle of olive oil in a frying pan, add the chives, the rest of the garlic and ginger, the chicken (cut in chunks), and the shrimp
Add the eggs and cook
Add the rice, stir-fry with a spatula, and add the bean sprouts and peas
Add the soy sauce
Mix well then remove from the heat
Top with cilantro leaves and serve.

Ingredients

600 g white jasmine rice (cooked and cooled)
2 chicken breasts
12 small shrimps
2 garlic cloves, crushed
2 cm grated ginger
3 beaten eggs
6 chopped chives
125 g peas
80 g soybean sprouts
3 tbsp olive oil
60 ml light soy sauce
Fresh cilantro leaves

Utensil

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.