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Cantonese Rice

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This Cantonese Rice recipe is a quick and easy shrimp fried rice made with day-old jasmine rice, tender shrimp, fluffy scrambled eggs, and vibrant vegetables. Perfect for busy weeknights, this homemade Cantonese fried rice delivers authentic flavor using simple pantry ingredients in just 25 minutes.

Ingredients

  • 3 cups cooked jasmine rice (preferably day-old and chilled)

  • 2 eggs, lightly beaten

  • 1/2 cup shrimp, peeled and deveined

  • 1/2 cup frozen peas and carrots, thawed

  • 2 green onions, finely sliced

  • 2 tablespoons light soy sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon sesame oil

  • 2 tablespoons vegetable oil

  • Salt and white pepper to taste

Instructions

  • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

  • Add the beaten eggs and scramble until just set. Remove from the pan and set aside.

  • Add the remaining oil to the wok. Stir-fry the shrimp until pink and fully cooked.

  • Add the peas and carrots and stir-fry for 1–2 minutes until heated through.

  • Add the chilled rice, breaking up any clumps. Stir-fry for several minutes until heated and slightly toasted.

  • Return the scrambled eggs to the wok and toss everything together.

  • Add soy sauce, oyster sauce, sesame oil, salt, and white pepper. Stir well to coat evenly.

  • Finish by stirring in sliced green onions. Serve immediately while hot.

Notes

Day-old rice works best because it’s drier and prevents soggy fried rice.Break apart rice before adding it to the wok for evenly separated grains.Adjust soy sauce to taste, especially if using low-sodium varieties.Avoid overcooking shrimp — they should be pink and opaque.For best texture, avoid freezing if the rice contains shrimp.

Find it online: https://cookibly.com/cantonese-rice/