Cantonese Fried Rice


I served this tonight with the Honey & Five-Spice Chicken Legs. It was very yummy, although I used a bit more rice & should’ve used a little less soy sauce.

  • 4oz raw Shrimp – peeled & deveined(I used pre-cooked & added them near the end)
  • 4 tbsp Peanut Oil
  • 1 Onion – chopped
  • 2 cloves Garlic – minced
  • 1 Carrot – peeled & diced
  • 1/2 cup Peas – thawed if frozen
  • 2 medium Eggs – beaten with a pinch of salt
  • 2 1/4 cups Rice – day old
  • 3-4 Spring Onions – chopped
  • 2 tbsp Light Soy Sauce (check gluten-free if needed)

Heat half the oil over medium-high heat in a wok. Add the onion, garlic, carrot & a pinch of salt & pepper. Stir fry for about 2-3 minutes, until the vegetables begin to soften

If using raw shrimp, add the shrimp & peas & stir fry until the shrimp begins to turn pink. Push the vegetables to one side of the wok & pour the eggs on the other side, stirring to scramble them. When the eggs are almost set, stir all the ingredients together

Add the rice, spring onions & if you are using it, pre-cooked shrimp. Season with soy sauce & stir fry for 3-4 minutes, until the rice is hot

Honey & Five Spice Chicken Legs & Cantonese Fried Rice

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in From Around the World, Gluten-Free, Main Dishes, Side Dishes and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Cantonese Fried Rice

  1. Great page and incredibly informative. Thanks for taking the time to write it and post it!

  2. I love your post, it’s nice when you can tell somebody actuallly puts effort into a blog.

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