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Cantonese rice with shrimp and chicken

Savory recipes Spring Summer 30 minutes to 1 hour Medium difficulty Poêle
Prep time
30 minutes
Cooking time
20 minutes
6 people


  1. Cook the rice 2 hours before (or the day before).
  2. Peel the vegetables, chop the garlic and chives, and grate the ginger
  3. Marinate the chicken with half the garlic and ginger
  4. Peel then devein the shrimp by gently cutting the skin along the back
  5. Heat a drizzle of olive oil in a frying pan, add the chives, the rest of the garlic and ginger, the chicken (cut in chunks), and the shrimp
  6. Add the eggs and cook
  7. Add the rice, stir-fry with a spatula, and add the bean sprouts and peas
  8. Add the soy sauce
  9. Mix well then remove from the heat
  10. Top with cilantro leaves and serve.


  • 600 g white jasmine rice (cooked and cooled)
  • 2 chicken breasts
  • 12 small shrimps
  • 2 garlic cloves, crushed
  • 2 cm grated ginger
  • 3 beaten eggs
  • 6 chopped chives
  • 125 g peas
  • 80 g soybean sprouts
  • 3 tbsp olive oil
  • 60 ml light soy sauce
  • Fresh cilantro leaves


Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.


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