Arroz Chaufa (Peruvian) Vegetarian Style

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake while tamari is gluten-free.

chicken

🥗Healthier: tofu

💰Cheaper: eggs

Tofu is a plant-based protein, while eggs can be a more affordable protein option.

cooked shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

Cook jasmine rice and quinoa to al dente, cool on a sheet pan, and refrigerate.

Dice red and green bell peppers and red or white onion.

Chop shiitake mushrooms into slices.

Remove the stem and vein from snap peas and cut into bite-sized pieces.

Slice green onions thinly and chop cilantro roughly.

Heat a wok until super hot and add canola oil.

Add lightly beaten eggs to the pan and cook until just done, then remove from the pan.

Add more oil to the wok, then add onions, bell peppers, and scallions, sautéing them.

Add mushrooms and sauté, adding more oil as needed.

Add garlic and ginger, continuing to sauté constantly.

Add snap peas, bean sprouts, and baby corn to the wok.

Add 1 cup of rice and 1/2 cup of quinoa to the pan.

Mix aji paste and sesame oil into soy sauce, then add to the sides of the pan to caramelize.

Combine all ingredients in the pan, chop the cooked egg, and add it to the mixture.

Garnish with green onion and cilantro, then toss everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens