Rice with shrimps, vegetables and omelette
6 servings
15 minutes
Rice with shrimp, vegetables, and omelet is a vibrant representative of Chinese cuisine that combines a balance of flavors and textures. The airy omelet, tender royal shrimp, and aromatic garlic create a rich and deep taste, while the sautéed vegetables add freshness and lightness. Using slightly cooled rice makes the dish perfectly fluffy, as is customary in traditional Chinese gastronomy. This dish is widely used in China's street food scene, where it is cooked in a hot wok to impart a special smoky aroma. Serving it with soy sauce enhances the flavor and adds spiciness. It is suitable for both everyday dinners and festive gatherings – its simplicity blends with depth of flavor to delight gourmets and lovers of Asian cuisine.
1
Pour a couple of tablespoons of oil into the wok and fry the omelet over low heat. Remove from the pan and cut into strips.
- Vegetable oil: 120 ml
- Chicken egg: 3 pieces
2
Add 2 tablespoons of oil and crushed garlic to the hot wok, and fry the shrimp over high heat. Once they turn pink (2-3 minutes), remove from heat and set aside.
- Vegetable oil: 120 ml
- Garlic: 4 cloves
- Peeled king prawns: 16 pieces
3
Add 2 more tablespoons of oil to the wok and sauté the vegetables over high heat until fully thawed, but not more, they should not be overcooked.
- Vegetable oil: 120 ml
- Frozen vegetable mix: 2 glasss
4
In the wok with vegetables, add the rice. It's better to use rice that has been sitting for a while, ideally one that has been in the fridge for 3-4 hours.
- Long grain rice: 4 glasss
5
Place rice on a plate, top with strips of omelet and shrimp. Serve with soy sauce.
- Chicken egg: 3 pieces
- Peeled king prawns: 16 pieces