morsels45

morsels45 said

Arroz chaufa

Peruvian Chinese fried rice, with soy and ginger and whatever was in the fridge.

Arroz chaufa
Photo: Arnold Gatilao from Oakland, CA, USA, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make arroz chaufa

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Leftover rice, hot pan

20 minutes · serves 3 · Very easy

What you need

  • 600g cold cooked rice
  • 2 chicken breasts, diced
  • 3 eggs
  • 4 spring onions
  • 1 red pepper, diced
  • 3 tbsp soy sauce
  • 1 tbsp grated ginger
  • 2 garlic cloves
  • 1 tsp sesame oil

What you do

  1. 1Beat the eggs and cook them flat in the wok. Slide out, roll, slice into ribbons.
  2. 2Chicken in on high heat until browned and cooked, then ginger and garlic for 20 seconds.
  3. 3Pepper in, then the cold rice, broken up with the back of a spoon.
  4. 4Keep it moving for 3 minutes so the rice actually fries rather than steams.
  5. 5Soy, sesame oil, egg ribbons and spring onion folded in at the end.

Vegetarian, with more egg

15 minutes · serves 2 · Very easy

What you need

  • Cold rice
  • 4 eggs
  • Spring onion
  • Pepper
  • Soy sauce
  • Ginger

What you do

  1. 1Same method with no chicken and a fourth egg.
  2. 2A splash of vinegar at the end lifts it.