Stir-fried rice with seafood and pak choi

This stir-fried rice with seafood recipe – packed with flavour from plump mussels, squid, prawns, and a healthy dose of XO sauce – makes a quick and easy dinner dish that doesn't compromise on flavour.

First published in 2016

Riesling is one the finest, most aromatic grapes around. It has a floral and fruity aroma of yellow stone fruits like nectarine and apricot, with a hint of pear and a light aroma of honeycomb. Alongside these sweeter notes, Riesling is very high in acidity, and has a pleasing tartness. Characterised by freshness and elegance, Riesling wines make an ideal partner for refined dishes. Riesling from Alsace possesses unique and distinctive flavour, and noted for being a fantastic gastronomic wine.

As well as pairing beautifully with white meat, goat's cheese and citrus desserts, it also stands up well to bolder flavours of charcuterie and the iodine-rich flavours of seafood, particularly when involving a little spice in your dish. In this recipe, I've paired an Alsace Riesling with a fragrant and bold Asian seafood stir-fry that makes either a great starter for four guests, or a comforting main dish for two.




Stir-fried rice with seafood and pak choi


Heat a large wok over medium-high heat until a bead of water vaporises within 1–2 seconds of contact
Add the canola oil, swirl the wok to coat, then add the red onion, spring onions, ginger and garlic. Stir-fry with a wooden wok spatula until fragrant and lightly golden for 40–60 seconds
Add the seafood to the wok and stir-fry until almost cooked through. Push the vegetables and seafood mix to 1 side of the work
Add the chopped pak choi and stir-fry until lightly softened, for approximately 2 minutes. Stir in the XO sauce and stir-fry until all of the ingredients are coated
Using a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the hot wok and gently stir-fry, stopping occasionally so the rice has a chance to take on a light golden colour – this should take about 3 minutes. You should hear sizzling during the last minute
Drizzle in the oyster sauce and sprinkle a pinch of pepper over the fried rice. Taste and adjust the flavour as necessary with more oyster sauce and pepper
Add the fresh coriander and chilli and drizzle with toasted sesame oil. Serve immediately

Brazilian food and travel blogger, living in London.

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