I needed an excuse to break out my wok so fried rice was in order for tonight.  Definitely not a traditional fried rice recipe as this doesn't even include soy sauce, but I thought it was was pretty tasty.  I made this healthier by using brown rice.  Remember that fried rice is always better when you use day old rice because it will be easier to fry, so try to remember to cook it the night before.

Source: rachelraymag.com
  • 2 cups long-grain rice, rinsed
  • 6 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 8 ounce bag  sugar snap peas, trimmed
  • Salt and pepper
  • 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
  • 3 cloves garlic, finely chopped
  • 4 large eggs, beaten
  • 1 10 ounce bag  frozen peas and carrots, thawed
Directions
  1. In a medium saucepan, bring the rice and 2 cups water to a boil; lower the heat, cover and simmer until the water is absorbed, about 20 minutes. Let stand, covered, for 5 minutes.
  2. Meanwhile, in a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and cook for 2 minutes. Stir in the sugar snap peas, season with salt and pepper and cook until the shrimp is opaque, about 1 minute. Transfer to a large bowl.
  3. Place the skillet over medium-high heat and add the remaining 3 tablespoons olive oil, the scallion whites and garlic. Cook, stirring, until the garlic sizzles, about 30 seconds. Stir in the rice, season with salt and pepper and spread into an even layer. Cook until slightly browned, 3 to 4 minutes. Stir and cook for 3 minutes more. Push the rice to one side of the pan; add the eggs, season with salt and cook, scrambling, until set, 1 to 2 minutes. Stir the eggs into the rice, then add the shrimp mixture, peas and carrots and scallion greens and cook, stirring, until heated through.

Woks!
I love my wok! But did you know you should season a new one?  Here's how:

How to Season a Wok
By an eHow 

Seasoning a carbon-steel wok, like seasoning a cast-iron skillet, seals the cooking surface and prevents rust. A well-seasoned wok doesn't need a lot of oil, because food doesn't stick to it.

Wash the new wok with hot water and mild soap. 

Rinse well. 

Place wok on stove over medium heat.

Fold a paper towel into a small square, and then soak it with fresh vegetable oil.

Wipe the hot wok until it is completely covered with a thin film of oil.

Switch to a clean paper towel pad and continue wiping the wok until it is completely covered with a thin film of hot oil.

Turn the heat to low and let the wok heat for 15 minutes

Let the wok cool, and then use. 

Reseason the wok if food sticks to the wok.  
 
It was time to check out the new place in Shockoe Bottom, so Matt and I headed out for date night on Saturday.  Located in the former Cafe Gutenburg, Arcadia is a surprising new fine dining spot.  Once there, we were greeted with valet parking and very friendly hosts.  Lucky for us, we were seated in a corner in the front and discovered that we at famous table number 15!  This is the exact same spot where Daniel Day Lewis sat while he was filming his new Abe Lincoln movie in Richmond!  As he is one of Matt's favorite actors, we had big smiles on our faces from the beginning! 
Picture


















Here is the original picture and the corresponding link to abc news

http://abcnews.go.com/blogs/entertainment/2011/12/see-daniel-day-lewis-as-abe-lincoln/

Okay, back to Arcadia.  The restaurant did a good job preserving the original feel of the historic building, while giving it a fresh make over.  The beautiful engravings on the vaulted ceilings remain, while the walls have been updated with a pale, happy yellow color.  I was also pleased to see that the tables are more generously spaced apart than other spots in town.  All in all, it has a classy and elegant, yet friendly feel.

One the aspects I appreciated the most are the wine listings.  Here, you may select a wide range of lovely bottles from a $20 or a $30 list.  What a steal!  We helped ourselves to a bottle of earthy Malbec.

On the other hand, Arcadia's dinner menu is a little on the pricier side.  As an upscale steak house, it offers all of its sides a la cart.  For us, this meant we skipped the appetizer and small plates, though I really wanted to try the ceviche and and carrot soup, the latter of which our server told us was featured on a list of foods that must be tried in Richmond.  Maybe next time.

For my entree, I chose the crab cakes which were served with "vegetable sticks" of potato and carrot, finished with a grain mustard mayo. I thought the cakes were well done with high quality back fin meat.  There was very little filling and the taste was good, though it was overly salted.  
Matt ordered the New York Strip, medium rare.  Arcadia is most renowned for its steaks.  They use only Angus beef which is prepared in a special broiler used to quickly cook steaks at 1600 degrees to caramelize the meat.  Matt's steak was a bit under cooked, even for him, but he said it was very flavorful and he enjoyed it overall.
For our one, shared side, we chose the shrimp macaroni and cheese featuring aged gouda.  It was decadent; very rich and meant to be shared.  However, I also thought it too was too salty and it was priced at over $11.  
Finally, for desert we chose a pear tart which consisted of beautifully arranged pear slices baked into a puff pastry.  It was light, airy, and delicious.
We really enjoyed our date at Arcadia.  It is close to home and the service is wonderful.  I think the food is gourmet, albeit on the more expensive side.  For a twenty dollar bottle of wine, two entrees, one side, and one dessert, our final bill came to $100 before gratuity.  For this reason, we will save Arcadia for special occasions, but I think we will be back ;-) 
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