Quinoa "Chaufa" (Peruvian Fried Rice) | Cravings Journal

Put a pot on medium heat and add the oil and rinsed quinoa and stir until it's hot.

Add the water and wait for it to start burning.

Once it starts boiling decrease the heat to minimum and put a lid on. Cook for 15-20min or until dry.

Remove the lid, fluff with a fork and let it dry out for a couple extra minutes. Reserve.

Cut the wonton wrappers in strips.

Heat up the oil in a pan on medium heat and fry until golden.

Take them off the oil and onto a bowl with kitchen paper to absorb the excess oil.

Slice the spring onions thinly keeping the white part separate from the green.

Put a wok or pan on high heat and add vegetable oil and sear the chicken. Reserve.

Add more oil if necessary and cook the white part of the spring onion, garlic, pepper and ginger for half a minute to a minute.

Add the chicken and quinoa and mix. Let it be still for a few seconds so the quinoa can become golden and then keep moving. Repeat about 6 times.

Add the sesame oil, soy sauce and oyster sauce. Mix and let cook for 2 minutes.

Finish by adding the green part of the spring onion and serve.

To get a nicer shape on fried eggs you can open them up on a slotted spoon so the most liquid part of the egg white falls down.

Depending on how you like your fried eggs you use different temperatures: if you like it crispy and bubbly then fry it on a high temperature and if you like it white like me then cook it on a low heat and a bit more patience.

Serve on the chaufa and finish with the fried wonton strips.

Equipment Needed

Spice Level:

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