Recette du riz cantonais aux fruits de mer

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the minced garlic and diced onion, sautéing until fragrant and the onion is translucent.

Add the mixed seafood to the skillet and cook until they are opaque and cooked through, about 3-4 minutes.

Push the seafood to one side of the skillet and pour the beaten eggs into the other side, scrambling them until fully cooked.

Add the cooked jasmine rice to the skillet, breaking up any clumps, and mix everything together.

Stir in the peas and carrots, soy sauce, oyster sauce, and sesame oil, mixing well to combine.

Season with salt and pepper to taste, and continue to stir-fry for another 2-3 minutes until everything is heated through.

Remove from heat and stir in the chopped green onions.

Equipment Needed

Spice Level: