Today we want to try a speciality of Asian cuisine, a light but tasty dish that combines rice with vegetables, fish and spices.
In short, an irresistible one-course meal: Cantonese rice.

If you like oriental flavours, how about a curry preparation? We love Couscous with prawn and courgette curry!

Here’s the shopping list!

Cantonese Rice

20.48g carbohydrates per 100g

Ingredients

  • 300g long-grain rice
  • 150g shelled prawns
  • 150g yellow pepper
  • 150g red pepper
  • 100g peas
  • 50g spring onion
  • 50g soy sprouts
  • 2 eggs
  • 1 piece of fresh ginger
  • 2 tablespoons of soy sauce
  • extra virgin olive oil

Preparation

  1. Cook the rice in plenty of salted water, drain and set aside.
  2. Chop the spring onions and sauté them in the wok with a few tablespoons of oil together with the diced pepper and soy sprouts.

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  1. Add the peas and chopped ginger after 5 minutes. Let the vegetables cook for about 10 minutes, then add the shrimps and let them warm up well. Remove the mixture from the wok and keep it warm.

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  1. Whisk two eggs in a bowl, put 2 tablespoons of oil in a hot wok and add the eggs by scrambling them with two chopsticks (the kind used in Chinese restaurants).

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  1. Once the egg is finally done, add it to the rice and vegetables, top with 2 tablespoons of soy sauce and serve piping hot.

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Version with gluten of Cantonese rice

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

 

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