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Pasta, rice & grains Chinese

Cantonese-Style Fried Rice with Shrimp and Peas

Wok-fried rice: day-old rice, scrambled eggs, shrimp, peas, and scallions with soy sauce.

Fried rice was born out of a desire to waste nothing: in China, it is prepared with day-old cooked rice. Dry and cold, it stir-fries in the wok without sticking and absorbs the flavors of soy sauce and sesame oil. Our version with shrimp and peas is ready in 30 minutes and appeals to the whole family.

Total time30 min Prep 15 min • Cooking 15 min
Difficulty & costEasyModerate
Energy / serving500 kcal4 servings
Origin & cuisineChinesePasta, rice & grains

Dairy-freeHalalPescatarian

Cantonese-Style Fried Rice with Shrimp and Peas
Wok or large skillet, spatula

Step-by-step method

0 / 5 steps done
  1. Break up the cold rice with your fingers. Beat the eggs with a pinch of salt.

  2. Heat 1 tablespoon of oil in the wok over high heat, pour in the eggs, and scramble them for 1 to 2 minutes. Set aside.

  3. Add the remaining oil, stir-fry the garlic and the white parts of the scallions for 30 seconds, then the shrimp for 2 minutes until pink.

  4. Add the rice and peas. Stir-fry for 4 minutes over high heat, stirring constantly, until the rice is heated through.

  5. Add the soy sauce, sesame oil, pepper, eggs, and the green parts of the scallions. Toss for 1 minute and serve immediately.

Nutrition 500 kcal

Protein22 g

Carbs70 g

Fat13 g

Fiber3,5 g

Salt2,1 g

of which sugars 3 g • of which saturated 2,3 g

Per serving, approximate values.

Allergens

EggsShellfishSoyWheat (gluten)Sesame

Always check the labels of the products you buy.

Tips and variations

  • Takeout style: add 100 g of diced cooked ham with the peas.
  • Vegetarian: replace the shrimp with diced firm tofu, browned separately.
  • Spicier: add 1 teaspoon of hot sauce at the end of cooking.

Storing and reheating

Keeps for 2 days in the refrigerator in an airtight container. Reheat in a very hot skillet with a drop of oil.

Equipment

Wok or large skillet, spatula

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Questions

What if I don't have day-old rice?

Cook it, spread it on a baking sheet, and let it cool uncovered in the refrigerator for 30 minutes so it dries out.

Do I need a wok?

No, a large skillet works fine. The important thing is to cook over high heat and not to overcrowd the pan.

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