Friday, June 16, 2017

arroz chauffa: chinese-peruvian fried rice

You seldom taste ginger in a fried rice unless it's Vietnamese style. One other fried rice with ginger that you got to try is-of all places-developed in Peru-and yes by some Chinese immigrants to Peru. i first had it in a Peruvian restaurant in white center, Seattle. i would order this once a month-on paycheck day. i miss that ginger taste in fried rice so i thought i will make it. The ingredients are so basic and making it is uncomplicated.

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Makes 6 cups of cooked fried rice.


1 cooked chicken breast, cut into chunks (about 2 cups)
2" ginger, peeled and sliced
6 T cooking oil of choice. I used corn oil
2 eggs, beaten
(Optional; added to the beaten eggs) pinch each of chopped, browned garlic and sea salt
1 bunch of green onions
4 T soy sauce
4 cups cold, cooked rice
1 jalapeno or Serrano pepper, sliced (remove pith and seeds for mild heat) 
Garnish with cilantro and mint (optional)


Preheat the pan or wok on medium high and add 2 T of the cooking oil. When it gets smokey, pour the beaten eggs and cook it like an omelette making sure to tilt the pan sideways all the time to prevent from sticking. Use a spatula if necessary. I am sure it won't stick because you preheated the oil-right?

transfer the simple omelette onto a plate and set aside to cool. chop into bite size.

On high heat, add the remaining cooking oil, cooked chicken, ginger and cooked rice-on the same pan/wok. 

stir fry on high for 3-5 minutes. 

add the chopped omelette and mix onto the fried rice.

Stir in the soy sauce and green onions.

Remove from heat. Serve immediately.