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.

To Plate:

Garish with fresh scallions and serve.

Serving suggestion: Trapiche Malbec

Serves: 1


1119 16th St.

Miami Beach, FL 33139


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