- Place a large cast iron or stainless saute pan over high heat. Add cooking oil, once it behins to bead, add chorizo. Stir fry until chorizo begins to crisp. Next ginger/garlic mixture, shrimp, haricot vert, and edamame. Stir fry until vegetables are slightly charred 1-2 minutes.
- Add the sushi rice and continue to stir fry until the rice is warmed through and slightly crispy. Add the soy glaze and toss to coat the rice. Once fully coated, remove from heat and set aside to plate.
- Divide the rice between two plates. Garnish with mango, scallions, and fresh cilantro. Enjoy!
Blended Oil, Chorizo, Ginger, Garlic, Shrimp, Hericot Vert, Edamame, Sushi Rice, Mango, Scallion, Cilantro, Salt, Pepper, Red Pepper Flake, Sherry, Xiao Xing Wine, Soy Sauce, Honey, Sesame Oil
How We Got Here:
The rice is par cooked, and cooled. Ready to be stir fried @Home. When making arroz chaufa it is critical to have the rice pre cooked and cooled before stir frying. This helps give the rice the classic crispy texture traditional to this South American dish. The soy glaze starts with simmering ginger and garlic in blended oil. To this we add the red pepper flake and begin to toast the spice. We then add the sherry, xiao wine, and reduce by half. Next we add the soy sauce and water and bring this mixture to a boil. We cook this glaze for 30 minutes, strain and whisk in the honey and sesame oil. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: :