Recipe: Riz cantonnais

You can adjust the quantity of ingredients according to your taste.
I often work by eye so it is not easy for me to give you precise quantities. When I cook for people, I first try to understand their tastes in order to adapt the dish.
Make an omelette with the eggs, salt and pepper.
Cut the omelette into large pieces about one centimeter by two.
Set aside.
Cook the peas. At the end of cooking, drain and dip the peas in ice water to fix the chlorophyll and keep the color nice and green.
I use frozen peas from Picard. It works very well
Set aside.
Cook the rice in a pressure cooker. If you don't have a pressure cooker, to get the same cooking result, simply cook the rice in a large volume of water in a pot.
Bring to a boil, lower slightly and cook for 4 or 5 minutes.
The rice should start to be tender to the bite.
Drain roughly and over very low heat, cover and let finish cooking.
The rice at the bottom of the pot will crust and overall you will have the same result as a pressure cooker.
Chinese sausages
When the rice is cooked, open the pressure cooker or pot and "crumble" the rice which is in the form of a large block. Let the rice air out.
Cook the Chinese sausages. Ideally, put the sausages in the pressure cooker at the same time as the rice. It will flavor the rice.
Cut into small dice. Set aside.
If you don't have any, take ham shoulder and cut into small dice.
Sauté the small dice in a pan or wok with a little oil for 3 or 4 minutes.
Set aside.
Peel the shrimp and cut into 3 or 4 pieces.
Finely mince the garlic.
Finely mince the onion
In the wok, add a drizzle of oil over medium/high heat
Add the garlic. Let it sweat for a few minutes.
Add the onion, let it sweat for a few minutes.
Add the shrimp. Sauté everything for a while