Since Mr. Spyros Peter Goudas is an extensive importer of food such as: water chestnuts, bean sprouts, mushrooms, lychees, rambutan, pineapple, soy sause, mandarin segments, noodles, longan, etc.

These foods are eaten on a regular basis by Chinese from the Far East, and lately, are extensively used in the Canadian cuisine.

We would like to give you a very simple recipe that can be used by anyone who likes cooking and eating tasty dishes.

The following serves two or three people.


- 1 cup White Long Grain Rice
- 4 tbsp Vegetable Oil
- 2 onions - peeled and diced in cubes
- 1 green pepper - thinly sliced
- 2 carrots - thinly sliced
- 1 can of  Chinese Vegetables
- 1 pkg. of precooked shrimp without tails

Personally, I prefer to keep the tails and skin (shell) on.

Have you ever purchased a box of Shrimp and upon defrosting you begin to wonder where the Shrimp swam to?

There must be a law penalizing companies who indulge in false presentation.

It seems to me that I purchased 2 to 3 inch long frozen Shrimp.
I defrosted them and I tried to cook them.
Right in front of my eyes they became less than one inch in size.

Sometimes, it would be better if you bought fresh Shrimp.
You may pay a bit more, but in the end the shrimp would be almost the same size as you purchased.

Wash rice, put into a pot, and boil until rice is soft to taste.

Drain the water from the rice, and let it sit until you finish preparing the rest of the recipe.

In a large frying pan or wok, heat vegetable oil add carrots, green peppers.

Stir for approximately 3 minutes then add the onions for 2 minutes more.

Add can of  Chinese vegetables,
(which contain bamboo shoots, water chestnuts, baby corn and bean sprouts).

Stirring occasionally for 3 - 4 minutes.

Add shrimp, chicken or beef (your preference) and saute for and additional 5 minutes.

Do not overcook the shrimps.

Place over the prepared rice.

Add soy sauce, which gives colour taste and salt, just a reminder that soya sauce already contains salt, so use wisely.

I hope that you will enjoy this simple but delicious recipe.

With Shrimps for non vegeterians

It took me three years to perfect the Chinese Vegetables in a can, and it is MAGNIFICENT.

The vegetables actually appear to have been recently picked from your backyard garden.

Dear friends:
Over the years, I have created many, many products and I have written many recipes.

I always have one thing in my mind when creating a recipe:

I visualize that I am speaking to a beginner because people who know how to cook do not need my instructions they only need the best ingredients that I produce to utilize.

I also have to mention that over the years, I have had numerous individuals correspond with me, by phone or my mail, locally, nationally or internationally, informing me that, for instance, their spouse who always did the cooking passed away recently, and that while looking through the cupboards they had found a can of beans or peas, a bag of flour or some product that they do not know what to do with.

Usually those people are the types who have no idea of what a casserole is, or a spatula, how to boil water or even turn on the stove.

Therefore, they are quite comfortable with the details in my recipes that allow them to become familiar with the cooking process, step-by-step.

Eventually, they would be able to do a variety of cooking and would always use my products.

Spyros Peter Goudas in 2006 in Colombia.

COLOMBIA BOOK COLOMBIA BOOK "Experiencing Columbioa:
Where business and pleasure shake hands with passion!"

This book was "written to inform and educate those who are unfamiliar with Columbia, and to allow Colombians to experience a third party's impression of their country.

As well as to feed the curiosity of those who wonder about its characteristics.

I wanted to express my thoughts on this beautiful country, sharing everything I learned about the people, the food and the culture."

Σπύρος Πήτερ Γούδας


Please NoteRice is an ingredient used in thousands of recipes all over the world. In this website, we have mentioned the use of various types of rice in the following recipes