Chinese rice with seafood
6 servings
45 minutes
Chinese-style rice with seafood is a fragrant and rich dish that embodies the traditions of Chinese cuisine. Its roots trace back to ancient times when the combination of fresh seafood and fluffy rice became an integral part of China's gastronomic culture. It is prepared with shrimp, squid, and white fish sautéed in butter and vegetable oil, adding depth of flavor to the dish. The special tenderness comes from eggs evenly distributed throughout the mixture, while dill and green onions add freshness. This rice features a soft texture and subtle marine notes, creating a harmonious balance between richness and lightness. Ideal as a standalone dish or as part of a festive table, it captivates with its taste and simplicity of preparation.
1
Boil the rice, mix it with one beaten egg until smooth. The rice should be evenly colored yellow.
- Rice: 600 g
- Chicken egg: 5 piece
2
In a frying pan, sauté the separately chopped shrimp, squid, and fish in a mixture of butter and vegetable oil, seasoning with salt and pepper to taste.
- Shrimps: 300 g
- Squid: 300 g
- White fish fillet: 300 g
- Butter: 50 g
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
In a separate bowl, whisk four eggs, combine the fried shrimp, squid, and fish in a pan, add finely chopped herbs, and mix.
- Shrimps: 300 g
- Squid: 300 g
- White fish fillet: 300 g
- Chicken egg: 5 piece
- Dill: 1 bunch
4
Pour the beaten eggs into the pan, mixing thoroughly until the eggs are evenly distributed. Heat the pan with the contents on low heat for about 10 minutes. Then add the seafood mixture with the eggs and rice, and stir everything. After 5 minutes, the Chinese rice can be served.
- Chicken egg: 5 piece
- Rice: 600 g