The Chef: Ryan EgoziThe Restaurant: SuViche on Miami Beach
The Dish: Arroz Chaufa
6 ounces seafood (shrimp, calamari and octopus)
(or 6 ounces chicken, pork or beef)
6 ounces cold rice
1 Tbs. Chaufa base (or teriyaki sauce)
1 Tbs. Lomo base (or soy sauce)
1/4 cup diced red pepper
1 Tbs. diced scallions
2 Tbs. diced red onion
1/4 cup snow peas
1/4 cup diced Bok Choy
2 egg whites
1/4 cup canola oil
1 Tsp. garlic paste
salt to taste
Method of Preparation:
- In a bowl, add seafood, salt and garlic paste and mix well.
- Heat canola oil in a wok and get it very hot. When it starts to smoke add the seafood and let it cook for about 30 seconds.
- Now, add onions and red bell peppers and stir. Then, mix in egg whites and cold rice. Stir well and let it cook for another 30 seconds.
- Add Lomo base and Chaufa base (or soy and teriyaki sauce) add Bok Choy and snow peas and a dash more salt. Give it a few more stirs another 30 seconds or so- and it's ready.
Garish with fresh scallions and serve.
Serving suggestion: Trapiche Malbec
1119 16th St.
Miami Beach, FL 33139