Arroz chaufa (Peruvian fried rice)
Peru’s Chinese-style fried rice, heavy on ginger and green onion, with broccoli, bean sprouts and thin ribbons of omelette.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.67 a serving
- 480 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, cooked and chilled, about 4½ cups (leftover rice is perfect)
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups broccoli, small florets
- 6 stalks green onions, sliced, whites and greens kept apart
- 3 large eggs
- 1 cup bean sprouts
- 1 tbsp sesame oil
From your pantry
- 3 tbsp vegetable oil, divided
- 3 tbsp soy sauce
Each serving has about 480 calories, 14 g protein, 66 g carbs and 18 g fat, and costs about $1.67 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No red bell peppers? Yellow bell peppers work.
- No broccoli? Frozen broccoli works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Break up the cold rice with your fingers.
the ginger, the garlic, the pepper, cut the broccoli into small florets and the green onions, keeping whites and greens apart.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
the eggs.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat 1 tablespoon oil in a large over medium heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Pour in the eggs and tilt the pan so they spread thin.
Medium heat
Cook about 2 minutes, until set on top, then slide onto a board.
Medium heatTimer: 2 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Roll up the omelette and it into thin strips.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Turn the heat to high, add 1 tablespoon oil, the broccoli and pepper, and 3 minutes, until the broccoli is bright green.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
High heatTimer: 3 min
Add the rest of the oil, the ginger, garlic and green onion whites and stir 30 seconds, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
High heat
Add the rice, spread it out and let it sit 1 minute, then 3 minutes, until every grain is steaming hot.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
High heatTimer: 4 min
Dolly’s tip: Use rice that went into the fridge within 2 hours of cooking. Rice left out overnight isn’t safe, even once it’s fried.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Pour the soy sauce around the edge of the pan, add the bean sprouts and 1 minute, until the rice is evenly .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
High heatTimer: 1 min
Turn off the heat. in the sesame oil, egg strips and green onion tops and serve.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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