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.
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.