Arroz Chaufa with Shrimp (Peruvian-Chinese Fried Rice)

Photo: Dtarazona · CC BY-SA 4.0 · source

The chifa classic sold all over Peru: day-old rice fried hot with ginger, garlic and soy, studded with shrimp, egg ribbons, peppers and lots of green onion.

Ingredients

• 1¼ lb peeled shrimp
• 1½ cups rice, cooked and chilled overnight
• 3 eggs, beaten
• 1 bunch green onions, sliced
• 1½-inch piece ginger, grated
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• ¼ cup soy sauce

From your pantry: 3 tbsp oil, ½ tsp sugar, salt, pepper.

Instructions

1. Break up the cold rice with your hands so there are no clumps. Toss the shrimp with half the garlic and ginger, 1 tbsp soy sauce and a pinch of salt.
2. Heat 1 tsp oil in a large nonstick skillet or wok over medium-high, pour in the eggs and swirl into a thin omelet. Cook until set, about 1 minute a side, roll up and cut into strips.
3. Add 1 tbsp oil and stir-fry the shrimp over high heat until just pink, 2 to 3 minutes. Set aside with the egg.
4. Add the rest of the oil, the bell pepper, white parts of the green onions and the remaining garlic and ginger. Stir-fry for 1 minute.
5. Add the rice and stir-fry over high heat until hot and a little toasty, 3 to 4 minutes. Drizzle the rest of the soy sauce and the sugar around the edge of the pan and toss.
6. Return the shrimp and egg, add the green onion tops and toss for 1 minute. Serve with lime wedges and hot sauce.

Tip: Freshly cooked rice turns mushy; if you forgot to make it ahead, spread it on a tray and chill it uncovered for 30 minutes. Diced ham or roast chicken are classic in place of shrimp.

Nutrition per serving

Good for

Adapted from Laylita's Recipes.

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