Cooking Step-by-Step with Oscar -- Arroz Chaufa Peruano/Peruvian Fried Rice

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

Prepare the rice a day before using peruvian style aromatic grainy rice.

Soak dehydrated shiitake mushrooms in boiling water for 10 minutes, drain, and slice them.

Cube chicken breast into pieces no more than 3/4 inch each, season with ginger paste, garlic paste, salt, and MSG, and let sit in the refrigerator for an hour.

Beat 6 eggs with 1 teaspoon of sugar and 1/2 teaspoon of oyster sauce for color, set aside.

Chop the white part of the green onions finely and slice the green tops on a bias for garnish.

Mix chicken soup mix (powdered bouillon) with sugar to create a rice seasoning.

Heat oil to 445 degrees Fahrenheit until smoking, then mix in equal parts of chopped ginger, garlic, and white green onions to create fragrant oil.

Add the seasoned chicken to the hot oil and stir-fry until cooked through.

Add the sliced shiitake mushrooms and stir-fry for a few minutes until tender.

Push the chicken and mushrooms to one side of the wok and pour in the beaten eggs, scrambling them until just set.

Incorporate the rice seasoning into the rice, then add the rice to the wok, breaking up clumps and mixing thoroughly with the chicken and vegetables.

Add the shrimp and stir everything together, cooking for an additional few minutes to heat through.

Garnish with the green tops of the green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens