Dinner Tonight: Fried Rice with Shrimp and Bacon

Name: Dinner Tonight: Fried Rice with Shrimp and Bacon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 237 milliliters bacon, diced; 1 liters cooked white rice, at room temperature; 5 larges eggs, beaten; 1 teaspoons grated fresh ginger; 2 Tbsps light soy sauce; 2 Tbsps oyster sauce; 4 Tbsps peanut oil; 2 Tbsps rice wine; 5 scallions, ends trimmed, thinly sliced; 1 Tbsp sesame oil; 227 grams shrimp, peeled, tails removed; 2 teaspoons sugar; 1 pinch pinch of white pepper

Dinner Tonight: Fried Rice with Shrimp and Bacon might be just the Chinese recipe you are searching for. For $1.54 per serving, you get a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 427 calories, 18g of protein, and 17g of fat per serving. From preparation to the plate, this recipe takes around 1 hour. A mixture of bacon, sugar, oyster sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Whisk together all marinade ingredients in medium-sized bowl.

Ingredients you will need

Marinade

Equipment you will use

Whisk

Bowl

Whisk together all the sauce ingredients together in another medium-sized bowl.

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Sauce

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Whisk

Bowl

For the fried rice: Slice the shrimp in half lengthwise then crosswise.

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Shrimp

Rice

Add shrimp to bowl with sauce. Toss to coat. Set aside for 20 minutes.

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Shrimp

Sauce

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Bowl

Place wok over high heat until lightly smoking.

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Wok

Add bacon. Stir-fry until much of the fat has rendered off and bacon begins to crisp up, one to two minutes. Turn off heat, spoon out bacon, and drain on paper towel-lined plate.

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Bacon

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Paper Towels

Transfer all but 1/2 tablespoon of fat to another container and save for another use.

Turn heat back to high. Swirl in 1 tablespoon of peanut oil. When it begins to smoke, add eggs. Scramble with wooden spoon. Cook, stirring continuously, until eggs are firm, about one minute. Turn off heat, and transfer eggs to plate. Break up eggs pieces into small pieces.

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Peanut Oil

Egg

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Wooden Spoon

Rinse out wok and dry, then place over high heat.

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Wok

Pour in 2 ½ tablespoons of peanut oil, and heat until smoking.

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Peanut Oil

Add shrimp and marinade. Stir-fry until shrimp is no longer pink, about one minute.

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Marinade

Shrimp

Add rice and stir well. Reduce heat to medium, and stir-fry until the rice is very hot, about four minutes. Turn heat back up to high, and add sauce. Stir constantly for one minute. Then reduce heat to medium, and cook until the rice coated with sauce, about one more minute.

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Sauce

Rice

Add bacon, eggs and scallions. Cook until eggs are warm, about one more minute.

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Green Onions

Bacon

Egg

Serve.

Equipment

Ingredients

Servings:

237milliliters

bacon, diced 1liters

cooked white rice, at room temperature 5larges

eggs, beaten 1teaspoons

grated fresh ginger 2Tbsps

light soy sauce 2Tbsps

oyster sauce 4Tbsps

peanut oil 2Tbsps

rice wine 5

scallions, ends trimmed, thinly sliced 1Tbsp

sesame oil 227grams

shrimp, peeled, tails removed 2teaspoons

sugar 1pinch

pinch of white pepper

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.