Chinese take-out has always been a weekly staple at our house. And, while I’ve tried many times over the years to master this cuisine at home, I have never been able to get it right…until now! Finally, after many attempts, I have created a delicious, healthy, and satisfying Asian dish — my Shrimp & Vegetable Fried Rice is the perfect weekday dish to replace take-out. It is loaded with vegetables and I use brown rice instead of white which makes it even healthier!
Now, for the pairing…I have always heard that Riesling pairs nicely with Asian cuisine. Surprisingly, I have never tried Riesling wines before. Wow, what was I waiting for! I started my Riesling journey with a dry wine from the Finger Lakes region of NY. The wine is refreshingly crisp and dry and bursting with orchard fruit flavor. Interestingly, I did get a hint of petrol on the nose, which I understand is very common with Riesling wines. The pairing was perfect! I will definitely be exploring more Riesling wines.
Shrimp & Vegetable Fried Rice
Ingredients
- ½ lb medium-size shrimp (about 16 shrimp)
- 4 pieces center-cut bacon, chopped
- 2 eggs
- 1 cup chopped carrot
- ½ cup sliced mushroom
- ½ cup chopped green beans
- ½ cup chopped sugar snap peas
- 1 cup thawed frozen corn
- ½ cup thawed frozen peas
- ½ cup chopped green onion
- 2 garlic cloves, minced
- 4 cups cooked brown rice
- ¼ cup gluten-free, low sodium tamari
- 1 tablespoon rice wine vinegar
- 1 ½ tablespoon pure maple syrup
- 2 tablespoons sesame oil
- 1 ½ tablespoon canola oil
- Kosher salt and freshly ground pepper
Directions
- Step 1 Preheat oven to 400 degrees
- Step 2 Drizzle the shrimp with ½ tablespoon canola oil and season with salt and pepper. Roast for approximately 4 minutes in the oven. Set aside.
- Step 3 To make the sauce, combine the tamari, rice wine vinegar, maple syrup, and 1 tablespoon sesame oil. Set aside.
- Step 4 Heat a large saute pan and add the chopped bacon. Cook on medium heat for about 4-5 minutes until the bacon is cooked. Remove the bacon from the pan and drain the bacon fat. Add ½ tablespoon of sesame oil to the pan. Add the eggs and scramble them over medium heat. Remove the eggs from the pan and set them aside. Clean out the pan.
- Step 5 Heat 1 tablespoon canola oil and ½ tablespoon sesame oil in the cleaned saute pan. Add the carrots, green beans, and mushrooms. Cook for approximately 3 minutes. Add the peas, snap peas, corn, green onion, and garlic. Cook for another 2 minutes. Add the brown rice and cook for 1 minute. Add the sauce and cook for another minute. Add the cooked bacon and eggs and stir to combine.
- Step 6 Serve in bowls with the shrimp on top. Garnish with chopped scallion.
