|Nutritional Guidelines (per serving)|
|Servings: 4 cups (serves 6-8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Arroz Chaufa is a great way to use leftover rice, and it's a one-dish meal - what could be better? Add leftover roasted chicken, roasted pork, hot dogs, or just vegetables - it's a very flexible dish. It comes together in just minutes, once the simple prep work of chopping the vegetables and assembling the ingredients is done.
More Chinese than Peruvian, this dish has nonetheless broken into the inner circle of favorite Peruvian meals. This recipe is especially good when the rice has been prepared South American-style.
- 4 tablespoons vegetable oil (or sesame oil)
- 2 eggs
- 1 bunch of scallions
- 1 tablespoon ginger (chopped)
- 1 red pepper (diced)
- 1 cup cooked chicken (or shredded pork, or 3 hot dogs, sliced thinly)
- 4 cups rice (cooked)
- 3 tablespoons soy sauce
Whisk the eggs together with a pinch of salt and some ground pepper.
Heat 2 tablespoons of oil in a wok or large frying pan.
Pour the eggs into the hot oil and fry 1 to 2 minutes. Turn egg pancake over and finish cooking.
When cooked through, remove eggs to a plate, coarsely chop, and reserve.
Add the remaining oil to the wok, and add the white parts of the scallion, the ginger, and the red pepper. Sauté for 2 to 3 minutes.
Add the meat and sauté for a couple of minutes more, until heated through.
Add the rice, green parts of the scallion, and the soy sauce, and cook, stirring, until well heated.
Stir in chopped cooked eggs.
Serve and enjoy!