Peruvian Fried Rice
Peruvian Fried Rice
Peru has a huge Chinese influence in their cuisine. This fried rice is a great example of that. The preparation is very similar. The addition of red bell peppers and cumin give the rice it’s Peruvian flavors. If you happen to have leftover pollo a la brasa from the day before, chop up that chicken and use it in the rice. You can also use chopped up boneless skinless thighs. You can add them in the same time that you would add the cooked chicken; just make sure to cook all the way through before adding in the rice. This will take an additional 5 minutes.
Ingredients
- 2 cups leftover roast chicken chopped
- 4 large eggs beaten
- 2 1/2 cups day old white rice
- 1/2 medium onion diced
- 1 medium red bell pepper diced
- 2 garlic cloves minced
- 3 green onions chopped
- salt to taste
- 4 tbsp vegetable oil
Sauce
- 1/4 cup light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp sugar
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over high heat. Pour in the beaten eggs. Let set for 30 seconds.
- Scramble and cook for another minute. Set the eggs aside.
- Wipe the pan clean. Heat up 3 tbsp of cooking oil over high heat. Sauté the onions and bell peppers for 6-8 minutes until softened.
- Add in the chicken, garlic, and green onions. Sauté for 2 minutes.
- Add in the white rice. Break up all of the clumps. Fry for 2 minutes.
- Pour in the sauce, making sure that all of the rice is coated. Continue cooking for 2 more minutes.
- Turn off the heat. Stir in the scrambled eggs.
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