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

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

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.
In th

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Ingredients

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