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 (my kids' favorite), 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 chopped ginger
- 1 red pepper, diced
- 1 cup cooked chicken or pork, shredded, or 3 hot dogs, sliced thinly
- 4 cups cooked rice
- 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 -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, and serve.