Riz Sauté aux Crevettes

Break up the chilled rice with your fingers until there are no clumps. Cold, dry rice is essential, or it will turn mushy when fried.

• 600g cooked chilled rice

✅ C'est prêt quand : No clumps remain and the grains are loose.

Heat 1 tbsp of the neutral oil in a 12-inch (30cm) wok or large skillet over high heat until shimmering. Stir-fry the shrimp for 1-2 minutes, then remove to a plate.

• 1 tbsp neutral oil
• 300g raw shrimp

✅ C'est prêt quand : Shrimp are pink and opaque throughout.

Add another 1 tbsp of oil to the same wok over high heat. Pour in the eggs and stir gently for about 30 seconds, then add them to the plate with the shrimp.

• 1 tbsp neutral oil
• 3 beaten eggs

✅ C'est prêt quand : Eggs form soft, barely set pieces.

Add the last 1 tbsp of oil, then the garlic, scallion whites and carrot; stir-fry 30 seconds over high heat. Add the cold rice and toss constantly for 3-4 minutes, pressing it against the hot wok, until the grains separate and steam.

• 1 tbsp neutral oil
• 2 cloves garlic
• whites of 4 scallions scallion whites
• 1 diced carrot
• 600g chilled rice

✅ C'est prêt quand : Rice is hot, separate and lightly toasted.

Add the peas, soy sauce and white pepper; toss over high heat for 1 minute. Return the shrimp and egg, stir in the scallion greens and sesame oil, toss once more, then taste and add salt if needed before serving immediately.

• 100g frozen peas
• 2 tbsp soy sauce
• ¼ tsp white pepper
• 300g cooked shrimp
• 3 cooked eggs
• greens of 4 scallions scallion greens
• 1 tsp sesame oil
• to taste salt

✅ C'est prêt quand : Peas are bright green and everything is heated through and well combined, with no liquid pooling at the bottom.