Chinese Fried Rice with Sweet and Spicy Shrimp →

If you are a fan of Chinese Shrimp Fried Rice, but you would like to try something new, you can kick-it-up-a-notch and impress friends and family with this easy colorful and delicious recipe. The addition of some crisp-crunchy slab bacon adds texture and a slightly smokey flavor to the rice, and the addition of tangy Sweet and Spicy Shrimp takes this popular fried rice recipe to a whole new level. Give it a try, you’ll be glad you did!

Chinese Fried Rice with Sweet and Spicy Shrimp
Serves 4

Marinate the shrimp-

Ingredients:

• 16 large shrimp (21-25 count), peeled and deveined

• 1 teaspoon garlic, minced or grated

• 1/2 teaspoon ginger, minced or grated

• 4 tablespoons honey

• 2 tablespoons soy sauce

• ½ teaspoon chili-sesame oil (Note: if you don’t have chili-sesame oil, use ½ teaspoon of sesame oil and ¼ teaspoon of red pepper flakes.)

• 2 teaspoons lemon juice

Preparation:

1. Mix the ingredients and marinate the shrimp in half of the sauce for about 30-40 minutes, reserving the other half to drizzle over the cooked shrimp and rice.

While the shrimp marinate, make the fried rice-

Ingredients:

• 4 cups left-over, or cooked and cooled long-grain rice

• 2 garlic cloves, minced

• 2 teaspoons grated fresh ginger

• 2 large eggs

• 2 tablespoons vegetable or canola oil

• ½ cup chopped onion

• ½ cup cooked fresh or thawed room-temperature frozen peas

• ¼ cup diced carrot (about the same size as the peas)

• 2 scallions thinly sliced, white and green parts separated

• 1 tablespoon dry sherry

• 3 tablespoons soy sauce

• 1 teaspoon oyster sauce

Preparation:

1. Beat one of the eggs in a small bowl with a pinch of salt.

2. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan and add the beaten egg. Swirl the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, using a rubber spatula, roll up, and slide the egg onto a plate. Cut into thin strips and set aside to use as a garnish.

3. Add a tablespoon of oil to a hot wok or large non-stick skillet over medium-high heat. Swirl the oil until it shimmers.

4. (Optional) Fry the diced bacon until crisp; remove and set aside. Remove all but about 1 tablespoon of oil from the wok.

5. Add the carrots and onion and sauté for 1-2 minutes; add the ginger, garlic, and peas and continue to cook, stirring occasionally, until the carrot and onion are crisp-tender, 1-2 minutes. Add the sherry and mix until most of the moisture has evaporated.

6. Move the vegetables to one side and pour in the remaining egg whisked; stir to scramble the egg and then mix with the vegetables.

7. Add the bacon and thin-sliced white parts of the scallions to the vegetable-egg mixture and mix well.

8. Immediately add the rice, soy sauce, chili-sesame oil, and oyster sauce (if using), and stir everything, breaking up any clumps of rice, until well combined.

9. Fry for another 3-4 minutes pressing down on the rice and scooping it over 3 or 4 times until the rice is hot and beginning to crisp on the bottom.

10. Set aside and cover while you cook the shrimp.

Cook the shrimp and serve:

1. Remove the shrimp from the marinade and discard the marinade.

2. Add 1-2 teaspoons of canola or other neutral oil to a hot cast-iron or other heavy bottom skillet. Working in two batches, add half the shrimp to the hot skillet and sear for 1 minute on each side. The marinade on the shrimp will caramelize while the shrimp cook. For added flavor, rub the shrimp in the caramelized sauce as you remove them from the skillet.

3. Serve the cooked shrimp atop the fried rice and drizzle with reserved marinade sauce; garnish with thinly sliced scallion greens and the reserved thin strips of egg pancake.

Wine pairing: although beer is a traditional beverage to serve with this dish, a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement the fried rice.

Marinated shrimp recipe adapted from: https://thecookingjar.com/honey-garlic-shrimp-skillet/

Chinese Style Fried Rice →

Here’s an easy riff on Chinese take-out fried rice. The addition of some crisp-crunchy slab bacon adds texture and a slightly smokey flavor to the rice. You can add your protein of choice to this basic fried rice recipe, or if you want to kick-it-up-a -notch, serve it topped with Sweet and Spicy Shrimp for a tasty new version of Shrimp Fried Rice. Enjoy!

Chinese Style Fried Rice
Serves 4
Ingredients:

• 4 cups left-over, or cooked and cooled long-grain rice

• 2 garlic cloves, minced

• 2 teaspoons grated fresh ginger

• 2 large eggs

• 2 tablespoons vegetable or canola oil

• ½ cup chopped onion

• ½ cup cooked fresh or thawed room-temperature frozen peas

• ¼ cup diced carrot (about the same size as the peas)

• 2 scallions thinly sliced, white and green parts separated

• 1 tablespoon dry sherry

• 3 tablespoons soy sauce

• 1 teaspoon oyster sauce (optional)

• 2-3 tablespoons slab bacon diced to ¼ inch

Preparation:

1. Beat one of the eggs in a small bowl with a pinch of salt.

2. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, using a rubber spatula, roll up and slide the egg onto a plate. Cut into thin strips and set aside to use as a garnish.

3. Add a tablespoon of oil to a hot wok or large non-stick skillet over medium-high heat. Swirl the oil until it shimmers.

4. (Optional) Fry the diced bacon until crisp; remove and set aside.

5. Add the carrots and onion and sauté for 1-2 minutes; add the ginger, garlic, and peas and continue to cook, stirring occasionally, until the carrot and onion are crisp-tender, 1-2 minutes. Add the sherry and mix until most of the moisture has evaporated.

6. Move the vegetables to one side and pour in the remaining egg whisked; stir to scramble the egg and then mix with the vegetables.

7. Add the thin-sliced white parts of the scallions to the vegetable-egg mixture and mix well.

8. Immediately add the rice, soy sauce, and oyster sauce (if using), and stir everything, breaking up any clumps of rice, until well combined.

9. Fry for another 3-4 minutes pressing down on the rice and scooping it over 3 or 4 times until the rice is hot and beginning to crisp on the bottom. Add the bacon and stir to mix well.

10. Garnish with the sliced strips of egg and thinly sliced green parts of the scallions.

Wine pairing: although beer is a traditional beverage to serve with this dish, a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement the fried rice.

Rice Pilaf with Cumin, Carrots, Pecans, and Parsley →

Photo c. foodblogchef 2020

Rice Pilaf is a dish that probably originated in India and then spread to the Indus Valley and Persia (Iran) along with the proliferation of rice cultivation throughout South Asia and the Middle East sometime between 2000 B.C. and 500 B.C. Combining vegetables, herbs, spices, and nuts, Rice Pilaf is an easy versatile alternative to simple steamed or boiled white or brown rice. The Bon Appetit Test Kitchen article link below gives a very good introduction to making rice pilaf using a variety of aromatics: rice, onion or shallot, veggie of your choice (carrots, fennel, etc.), spice (cumin, coriander, turmeric, curry powder...your choice), herb of choice (cilantro, fennel fronds, parsley, chives), and nut of choice (pecans, pine nuts, almonds, etc.) The message is “Don’t be afraid to experiment.” I made this dish to serve with Bacon Wrapped Barbecue Shrimp, but it would complement many chicken or pork dishes. Enjoy!

4-6 servings
Ingredients:

• 2 tablespoons canola or olive oil

• 1 cup basmati rice (long-grained rice)

• 1 small to medium onion, chopped

• 1 ½ cups chicken broth (or water)

• 1 teaspoon cumin

• 1-2 carrots chopped

• ½ cup chopped pecans

• ½ cup chopped parsley

Preparation:

1. Saute the onion, cumin, and chopped carrots in a saucepan with a heavy bottom and snug-fitting top.

2. Once the onion is translucent, add the rice and stir over medium heat to cover the rice with the flavored oil. Continue stirring until the rice turns translucent and begins to smell toasty (about 3 minutes)

3. Stir in the chicken stock and bring to a boil uncovered. Once boiling, turn the heat to low and cover the pot, cooking until the rice has absorbed all the liquid. When done the rice should be chewy, not crunchy (undercooked) or mushy (over-cooked). (about 12-15 minutes)

4. Fluff the rice with a fork, cover the pan with a clean dish towel, and place the top back on the pan. The towel will absorb moisture from the steam and keep your rice fluffy, not over-cooked and mushy. Let sit covered for 5 minutes.

5. Stir in the pecans and parsley and serve.

Adapted from: https://www.bonappetit.com/test-kitchen/how-to/article/rice-pilaf by Claire Saffitz