Arroz Chaufa—Fish Stir-Fried Rice

Name: Arroz Chaufa—Fish Stir-Fried Rice
Yield: Serves 3
Cuisine: Peruvian
Ingredients: 1 pound fish fillets; 4 tablespoons vegetable oil, divided; 4 tablespoons soy sauce, divided; 1 teaspoon sesame oil; 2 scallions, white and green parts sliced; 2 tablespoons toasted sesame seeds (optional); 2 cups cold, unsalted cooked white rice; ¼ cup red bell pepper, thinly sliced; ½ cup green peas, cooked; ½ cup soy sprouts; 2 eggs, lightly beaten; 2 garlic cloves, chopped; 2 teaspoons grated ginger; ½ cup snow peas, sliced

Preparation info

Serves
3

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

We love arroz chaufa, the famous stir-fried rice from Chinese descent, which Peruvians adopted as ours many decades ago. Addicted to its delectable simplicity, we make it at home with leftover rice, and any meat or vegetable lingering in the fridge.

Ingredients

1 pound fish fillets
4 tablespoons soy sauce, divided
4

Asia
Americas
China
Peru
Fish course
Pescatarian
Leftovers

Method

Cut the fish fillets in bite-size pieces and season with one tablespoon soy sauce.
Heat one tablespoon vegetable oil in a wok or pan over medium heat, and add the eggs to make a thin omelette. After a couple of minutes, turn the omelette and cook just a few seconds on the other side. Transfer to a cutting board and cut in thin slices. Reserve.
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