I refuse to let summer go! Not that I have any problems with Fall.  But the idea that we are getting closer to winter is just not fun, especially in Chicago.  ;(  I know…I know I am in denial.  No matter how unwilling I am to let it go, the chilly wind in the air is taking it away.  To commemorate my summer of 2015, I made this XO sauce Pineapple Chorizo Fried Rice.  It is flavorful, spicy, and crunchy – a perfect meal to transition to Fall.


What is XO sauce? Don’t get too excited, it has nothing to do with XO cognac.  It’s not alcoholic at all.  It is actually a very delicate spicy seafood sauce originated in Hong Kong. It is made of chopped dried seafoods like scallops, Chinese prosciutto, other dried seafood and chili peppers, onions, and garlic. It’s named after the fine XO (extra-old) cognac to imply that the sauce is high quality, prestige and luxury.  Yea! They really know marketing.

The Memoir of Summer 2015

XO Sauce Chorizo Fried Rice
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Asian
Serves: 2-3 big bowls
  • 2 tablespoon XO sauce
  • 2 tsp tumeric powder
  • 2.5 cups of day old cooked rice
  • 1 small shallot (chopped)
  • 2 tablespoon garlic oil (or any cooking oil)
  • ½ cup vegetables of your choice (english peas and/or carrots) (optional)
  • 1 cup pineapple (chopped)
  • 1 chorizo (diced)
  • 1 tablespoon of soy sauce
  • Pinch of sea salt
  • Fried shallot flakes and parsley as garnish
  1. ) In a small fry pan, heat garlic oil in a small fry pan over high heat until smoking, add shallot and sautéed until soft, stir in chorizo until it’s slightly browned. Transfer to a bowl and set aside.
  2. ) In a large non-stick pan / wok, heat 1 tablespoon of garlic oil over high heat until smoking. Add turmeric powder, xo sauce, stir and cook until fragrant about 15 seconds. Add vegetable of your choice in and stir for 2-3 minute until cooked.
  3. ) Add rice and stir, break up large chunks. Season rice with soy sauce, pinch of sea salt. Add fried chorizo and shallot mixture, toss to combine with rice. Stir pineapple in. Transfer to bowl and sprinkle fried shallot and garnish with chopped parsley. Serve and enjoy!

Resource List: (click the images below for the ingredients and equipment you need)


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