Perfect Pairings
Peruvian-Style Veggie Fried Rice with Santa Helena Merlot
A tasty, wok-sautéed rice that's packed full of flavour and texture thanks to its rich seasoning and vegetables that can be cooked al dente, grilled or fried. The intense flavours of this dish, known as chaufa rice, really bring out the characteristics of our fresh, and medium-bodied Merlot.
Ingredients
4 tbsp vegetable oil
1 tbsp sesame oil
1 spring onion (scallion)
1/2 cup coriander (cilantro)
1 tbsp ginger
1 tbsp garlic
Pepper and cumin to taste
4 cups cold cooked rice
3 tbsp soy sauce
1 thinly sliced onion, browned in a frying pan with olive oil and 1 tbsp
sugar.
Vegetables to stir-fry (asparagus, broccoli, red bell pepper and carrot)
Heat oil in a wok and add the ginger and garlic. One by one, add the diced pepper, chopped broccoli, sticks of carrot and diagonally sliced asparagus.
Sauté for about 5 minutes and then finish with the soy sauce, salt and pepper. Reduce the heat for 1 minute and then add the cold pre-cooked rice. Mix carefully as you heat the rice and add a splash of sesame oil. Serve and add caramelized onion, fresh coriander (cilantro) and spring onion (scallion).