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Stir-fried rice with seafood and pak choi
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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
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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.
Ingredients
Metric
Imperial
Stir-fried rice with seafood and pak choi
- 200g of basmati rice, cooked, preferably brown
- 2 tbsp of canola oil, or other flavourless oil
- 1 red onion, diced
- 3 spring onions, sliced
- 2 tbsp of fresh ginger, minced
- 2 tbsp of garlic, minced
- 250g of mussels, peeled and deveined prawns and squid, or seafood selection of your choice
- 100g of baby pak choi, chopped
- 1 tbsp of XO sauce
- 1 tsp oyster sauce, plus more to taste
- freshly ground black pepper
- 1 handful of coriander, chopped
- toasted sesame oil
- chilli, chopped, to garnish
SAVE RECIPE
Method
1
Heat a large wok over medium-high heat until a bead of water vaporises within 1–2 seconds of contact
2
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
3
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
4
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
5
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
6
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
7
Add the fresh coriander and chilli and drizzle with toasted sesame oil. Serve immediately
First published in 2016
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