Cook black rice per instructions (usually 1 C rice to 3.5 cup boiling salted water for 35 minutes covered on low-medium heat).
In a large saute pan on medium-high heat, cook Chinese sausage in 1 tablespoon of butter and 1 tablespoon of olive oil for 3-5 minutes or until fragrant and light brown.
Add carrots, red bell pepper, chestnuts, mushrooms to pan and cook on medium heat for about 3-5 minutes.
Add mirin, soy sauce, sherry vinegar to pan, stir and cover on low heat.
Start making cornbread stuffing per its instructions (usually 4 tablespoons of butter on medium-high heat in large sauté pan, add cornbread then add 3 cups water + box seasoning and stir until cornbread fully coated).
Fold cornbread stuffing and black rice into Chinese sausage vegetable pan.
Add 1/2 cup wine and 1/2 cup water and cook on medium-high heat for 3-5 minutes.
Add salt and pepper to taste.
Top with cilantro, green onion and squeeze of Sriracha when ready to serve.