Arroz chaufa is a common dish in Peru, being influenced by the cuisine from its large Chinese community. It can be cooked with different kinds of meat, fish or as a vegetarian version. It’s easy to make, delicious and nutritious. This dish is also super handy to make if you don’t know what to do with your leftovers. Just cook with rice, add some spices and a bit of soy sauce and voila, you have a fab meal!

Serves 4
2 tbsp vegetable oil
2 garlic cloves, minced
6 spring onions, cut in thin rings
1 tbsp minced ginger
1 tsp red chili powder
500 g rice
1000 ml water
4 carrots, peeled and cut in 1 cm slices
200 g white fish, cut in chunks
200 g prawns
3 tbsp soy sauce (or more)
4 eggs
½ tbsp water per egg
vegetable oil

Heat up the oil in a large, deep cooking pan (with a lid). Fry the spring onions, garlic, ginger and red chili powder a couple of minutes. Add the rice, stir to combine so the rice is coated in the oil and spices. Add the water and bring to a boil. Add the carrots. Cook the rice until almost done. Add the fish and prawns and cook for a few minutes until cooked through. Be careful when combining so the fish won’t break too much. Add the soy sauce (amount after liking).
Whisk each egg separate with the water. Heat a bit of oil in a small frying pan. Spread the egg evenly in the pan and cook to a thin omelet. Repeat with the other eggs.
Usually the omelet is cut into pieces and mixed with the rice. I prefer to serve it aside however.