There is magic in the deglazing of a pan. All those crispy, flavorful brown bits stuck to the bottom just get sucked right up into the sauce. Especially when wine is involved, then it gets really good. It’s so magical that I can’t help but sneak wine into so many dishes. I love flavor and I refuse to leave any behind.
But, believe it or not, not all food is improved by wine.
Like spicy chicken fried rice.
Definitely not improved by wine at all.
I must explain. Tonight, I was reheating some leftover takeout from a Chinatown restaurant. I had purposefully reheated it on the stove instead of the microwave because I knew the dry rice would be much better fried and the chicken (which was breaded) would stay crispy. I was so close to done but one look at the bottom of the pan and my hand just slipped pouring wine right into the pan. The browned bits… they got me good.
I knew immediately it was the wrong decision. Wine soaked fried rice? Yum.
But luckily I recovered well. I cooked off the alcohol, and then tried again. Yep, I just fried it again. Ends up double fried spicy chicken rice is pretty dang good. So when in doubt just double fry. Or actually just skip that experience all together and make this pasta instead. Because this dish is certainly improved by wine. Not only does it go in the sauce but a nice glass of red wine on the side is absolutely required with this recipe.