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!
20.48g carbohydrates per 100g
- 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
- Cook the rice in plenty of salted water, drain and set aside.
- Chop the spring onions and sauté them in the wok with a few tablespoons of oil together with the diced pepper and soy sprouts.
- 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.
- 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).
- Once the egg is finally done, add it to the rice and vegetables, top with 2 tablespoons of soy sauce and serve piping hot.
Version with gluten of Cantonese rice
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.