This traditional Peruvian dish is given a unique twist with the addition of shrimps, blending Japanese ingredients with the flavors of South America to create an irresistible and delicious dish.
Did you know?
Arroz chaufa originally originated in Peru, but has become popular all over South America, with variations of the dish being found from Ecuador to Chile.
This traditional Peruvian dish is given a unique twist by Akane, blending his love of Japanese cuisine with the flavors of South America. The shrimps add a delicious crunch to the soft and fluffy rice that is cooked to perfection. By combining different ingredients with a light touch, this arroz chaufa is an irresistible dish that will be the star of any dinner table.
Ingredients
- 500g long grain white rice
- 3 tablespoons light oil
- 1 large onion (diced)
- 250g prawns (shelled)
- 3 cloves garlic (minced)
- 2 tablespoons grated ginger
- 1 teaspoon chilli flakes
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons oyster sauce
- 2 spring onions (sliced)
Steps
- In a pan, on high heat, heat the oil and sauté the onion for 3 minutes, until it is lightly browned.
- Add the prawns and garlic to the pan and cook for 5 minutes.
- Add the ginger, chilli flakes, soy sauce, sesame oil, and oyster sauce to the pan and stir to combine.
- Transfer the stir-fry to a large bowl and set aside.
- In a clean pan, add the remaining oil and heat it over medium heat.
- Add the rice to the pan and stir to coat the grain with the oil.
- Raise the heat to high, and add the stir-fry to the pan.
- Stir constantly for about 5 minutes, until the rice is cooked through.
- Garnish with the sliced spring onions.
Add some extra love
For added flavor, add a splash of mirin to the stir-fry before adding it to the pan with the rice.
Recipe Remix:
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