Cantonese fried rice, a timeless classic of Asian cuisine, is reinvented today with a modern and nutritious twist. Forget traditional white rice; we offer a revamped version, healthier and just as delicious, made with quinoa! This recipe is perfect for a quick weeknight meal, a unique Sunday brunch, or even to impress your guests with an explosion of flavor.
Imagine fluffy quinoa grains combined with the sweetness of peas, the freshness of shrimp, the crispness of ham, and a subtle hint of omelet. All enhanced by a slightly sweet and umami soy sauce. And for an extra boost of vitality, we've added a touch of shilajit resin, an ancient ingredient with numerous health benefits. Get ready to rediscover Cantonese rice in a whole new light!
This recipe is not only delicious, but also very easy to make. Even beginner cooks can master it in no time. So, put on your apron and follow our detailed instructions. You won't be disappointed!
Ingredients
Serves 4:
- 200g of quinoa
- 150g of peas (fresh or frozen)
- 150g of peeled shrimp
- 100g of cooked ham, diced
- 2 eggs
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 carrot, cut into small cubes
- 2 spring onions, thinly sliced
- 1 clove of garlic, chopped
- 1/4 teaspoon of shilajit resin (optional)
- Salt and pepper to taste
- Vegetable oil for cooking
Instructions
- To cook the quinoa: Rinse the quinoa in cold water. Cook it according to the package instructions (usually 1 part quinoa to 2 parts water). Once cooked, drain and set aside.
- Prepare the vegetables: If using frozen peas, steam or boil them for a few minutes until tender. Drain and set aside. Dice the carrot and slice the spring onions. Mince the garlic.
- To cook the eggs: Beat the eggs with a little salt and pepper. Heat a pan with a little vegetable oil. Pour in the beaten eggs and cook a thin omelet. Roll it up and cut it into thin strips. Set aside.
- Cook the shrimp: In the same pan, add a little sesame oil and sauté the shrimp for a few minutes until they are pink and cooked through. Set aside.
- Sauté the ingredients: In a large frying pan or wok, heat vegetable oil. Add the carrot and minced garlic. Sauté for a few minutes until the carrot is tender. Add the diced ham and peas. Sauté for 2-3 minutes.
- Incorporate the quinoa and sauce: Add the pan-cooked quinoa. Pour in the soy sauce and mix well so that the quinoa is evenly coated.
- Add the shrimp and omelet: Add the cooked shrimp and omelet strips. Mix gently.
- Add the shilajit (optional): If using shilajit resin, dilute it in a tablespoon of hot water and add it to the fried rice. Mix well.
- To serve: Garnish with sliced spring onions. Serve hot.
Chef's Tips
For a more intense flavor, you can add a teaspoon of freshly grated ginger when cooking the vegetables.
Feel free to replace the shrimp with chicken, pork, or tofu, according to your preferences.
For a vegetarian version, replace the ham with sautéed shiitake mushrooms.
Conservation
This quinoa-based Cantonese rice dish can be kept in the refrigerator for 2-3 days in an airtight container. It can be reheated in the microwave or in a pan.
To discover more healthy and delicious recipes, feel free to visit our Purlema recipe blog . And to learn all about the benefits of shilajit, head over to our Purlema information blog !
