Here is a concise summary of the provided transcript:
**Recipe:** Chinese Rice (serves 4-6 people)
**Prep Time:** Approximately 15-20 minutes (after ingredients are prepared)
**Key Steps:**
1. **Cook White Rice**: Boil 2 cups of water with 1 tsp of salt, add 1 cup of rice (220g), cook for 13 minutes, then let cool and refrigerate.
2. **Prepare Ingredients**:
* Make a small omelet with 2 eggs
* Cut into small pieces: 250g chicken breast, 200g fresh shrimp, 1 medium carrot, 1 stem of celery, 1/2 paprika, 2 cloves of garlic, 100g peas, 150g bean sprouts
3. **Stir-Fry**:
* Heat oil in a wok/frying pan, add chicken and shrimp, cook for 5 minutes
* Add carrot, celery, paprika, garlic, peas, and bean sprouts, stir-frying for 2-3 minutes each
* Add cooked omelet, chicken, shrimp, 3-4 tbsp of soy sauce, and salt to taste
4. **Combine with Cooked Rice**: Stir-fry everything together, then add the cooled white rice, mixing well to incorporate all flavors.
5. **Serve**: Garnish with green onion (chives) and serve.
**Note:** The transcript includes additional details, cooking tips, and encouragement for viewers to engage with the channel, which are not included in this concise summary.
Here are the key facts extracted from the text, each with a number and in short sentences, excluding opinions:
**Cooking Method and Timing**
1. The recipe serves 4-6 people.
2. Cooking time for the entire dish is approximately 15-20 minutes.
3. White rice cooking time is 13 minutes.
**White Rice Preparation**
4. Use 2 cups/glasses of water (equal to half a liter) for every 1 cup/glass of rice.
5. 1 cup/glass of rice equals 220 grams or 12 full tablespoons.
6. Add a teaspoon of salt to the water (optional).
7. No need to wash or soak the rice beforehand.
8. Cook rice on high heat, then reduce to minimum heat once boiling.
**Ingredients and Quantities**
9. **For White Rice**: 2 cups/glasses of water, 1 cup/glass of rice, 1 teaspoon of salt (optional).
10. **Eggs**: 2 eggs for the omelet.
11. **Chicken Breast**: Approximately 250 grams, cut into small pieces.
12. **Shrimp**: 200 grams (about 1 cup) of fresh, peeled, small shrimp.
13. **Vegetable Oil**: 3-4 tablespoons for frying.
14. **Carrot**: 1 medium, cut into small cubes.
15. **Ginger**: A small piece, cut into small pieces.
16. **Garlic**: 2 cloves, finely cut.
17. **Paprika/Pepper**: Half, cut into small pieces.
18. **Peas**: Half a cup (100 grams).
19. **Bean/Soy Sprouts**: 150 grams.
20. **Soy Sauce**: 3-4 tablespoons.
21. **Chives/Green Onion**: For garnish and added flavor.
**Preparation Steps**
22. Prepare white rice first, then let it cool to room temperature.
23. Store cooled white rice in the refrigerator for a few hours or overnight.
24. Make an omelet with 2 eggs, cut into small squares.
25. Fry chicken and shrimp in a wok/frying pan with vegetable oil.
26. Sauté carrot, ginger, garlic, paprika/pepper, peas, and bean/soy sprouts in sequence.
27. Add the cooked chicken, shrimp, egg omelet, soy sauce, and salt to the wok/frying pan.
28. Finally, add the cooked white rice to the wok/frying pan, mixing well to combine all ingredients.