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/

Saffron Rice (Arroz Amarillo) →

Serves 4
Ingredients:

• 1 tablespoon olive oil

• 1 tablespoon butter

• ¼ cup shallot

• 2 cloves garlic, minced

• ¼ cup chopped sweet red pepper (optional)

• ½ cup green peas (optional)

• 1 cup of chicken broth

• 1/2 teaspoon salt or to taste

• 1 teaspoon saffron threads

• ½ teaspoon turmeric

• 1 cup extra-long-grain white rice

• cilantro or flat-leaf parsley for garnish

Preparation:

1. In a large heavy-bottom saucepan that has a close-fitting lid (a small dutch oven is perfect if you have one) melt the butter with the olive oil over medium heat.

2. Add the garlic, shallot, red pepper, and long grain rice. Stir the rice mixture until fragrant. (about 2-3 minutes)

3. After toasting the rice mixture, add the chicken broth, salt, saffron, and turmeric to the pan. Bring to a boil over medium-high heat.

4. Once the mixture comes to a boil, cover with a lid and reduce the heat to a low simmer and let cook for about 20 minutes. Do not stir.

5. During the last couple of minutes of cooking, take off the lid, stir in the peas, and cover again for the remaining time. Once the rice is tender, remove from heat and fluff with a fork. Cover the pan with a clean dish towel and place the cover back on the keep warm. The towel will absorb the remaining steam so the rice doesn’t continue to cook.

6. Garnish with chopped cilantro or flat-leaf parsley.

*Note: make this a one-pot dish by adding fresh shrimp and/or chorizo sausage the last five minutes of cooking the rice.
To give this recipe extra zip, add a seeded and chopped jalapeno pepper. Add this ingredient, when sautéing the onion, garlic, and rice.

Mixed Grains and White Rice →

Photo: c. foodblogchef 2019 - Mixed Grains and White Rice. Celadon Bowl by Guy Matsuda, Plainfield Pottery, Plainfield, MA.
Copy and paste to print the recipe

MIXED GRAINS AND WHITE RICE
Serves 4-5
Ingredients:
2 cups white rice
½ cup Sukoyaka 8 Grain mix
3 cups of water

Preparation:
1. Add 5 ounces of water to ½ cup of Grain Mix and soak for 30 minutes.
2. Add the white rice to your rice pot and rinse and drain twice.
3. Add 3 cups of water to the white rice.
4. Drain the Grain Mix and add it to the white rice.
5. Cover the rice pot and bring to a boil over medium heat; lower the heat to low and simmer for 25 minutes or until the water is absorbed.
6. Remove from heat and allow to stand covered for 15 minutes; fluff the rice-grain mix with a fork and serve.

Our friend Guy Matsuda at Plainfield Pottery introduced us to this rice dish. The rice-grain mixture is more interesting and nutritious than plain white or brown rice. It produces a dish that is chewy from the whole grains, but still neutral enough in flavor to not compete with what else you’re serving with the rice. The grains in the Sukoyaka Grain Mix include Sprouted Brown Rice, Hulless Barley, Rye Berries, Whole Oats, Red Rice, Purple/Black Barley, Wild Rice and Bamboo Rice. Must be healthy, right? I found it locally in an Asian market. It’s really worth checking out as a great alternative to plain white rice.

Serves 4-5

Ingredients:

• 2 cups white rice

• ½ cup Sukoyaka 8 Grain mix

• 3 cups of water

Preparation:

1. Add 5 ounces of water to ½ cup of Grain Mix and soak for 30 minutes.

2. Add the white rice to your rice pot and rinse and drain twice.

3. Add 3 cups of water to the white rice.

4. Drain the Grain Mix and add it to the white rice.

5. Cover the rice pot and bring to a boil over medium heat; lower the heat to low and simmer for 25 minutes or until the water is absorbed.

6. Remove from heat and allow to stand covered for 15 minutes; fluff the rice-grain mix with a fork and serve.
   
   *Note: if you can’t find Sukoyama 8 Grain Rice Mix locally, do an online search; you can find it on Amazon.com.