Classic Cantonese Fried Rice with Chicken and Shrimp
4 servings
50 minutes
Classic Cantonese fried rice with chicken and shrimp is the embodiment of harmony in flavors and textures. This recipe is rooted in the rich culinary tradition of Cantonese cuisine, where simple ingredients transform into a refined dish. Tender chicken fillet, juicy shrimp, and aromatic rice come together in a unified ensemble infused with the rich flavor of soy sauce and subtle notes of green onion. The spiciness of black pepper and the depth of chicken broth give the dish a unique character. Its ease of preparation makes it ideal for family dinners as well as for an exquisite treat for guests. Served hot and garnished with fresh herbs, this rice delights the eye and brings pleasure to everyone who tries it.
1
Rinse the rice, drain the water, and slightly dry it through a sieve. Boil the rice in a ratio slightly less than 2 to 1. Add to boiling water, cover with a lid, and cook on the lowest heat until all the water is absorbed. It is very important not to lift the lid during cooking.
- Rice: 300 g
2
Leave the cooked rice to cool.
3
Boil the chicken until cooked. Cut into cubes.
- Chicken breast fillet: 150 g
4
Finely chop the green onion. Heat vegetable oil and sauté the onion for 1 minute.
- Spring onion: 2 stems
- Vegetable oil: 2 tablespoons
5
Beat the eggs lightly and, stirring constantly, fry in a pan until a thick mass forms.
- Chicken egg: 3 pieces
6
Add rice, chicken, and shrimp to the egg mixture. Fry for 5-10 minutes, stirring occasionally.
- Rice: 300 g
- Chicken breast fillet: 150 g
- Peeled shrimp: 100 g
7
Add green peas, soy sauce, pepper, and crushed chicken bouillon cube. Stir for another 5-10 minutes.
- Frozen green peas: 130 g
- Soy sauce: 3 tablespoons
- Ground black pepper: 0.8 teaspoon
- Chicken stock cube: 1 piece
8
Serve the dish garnished with finely chopped green onions.
- Spring onion: 2 stems
