Peruvian Arroz Chaufa
Peru's Chinese-Peruvian fried rice with soy and ginger.
Ingredients
- 3 cup cooked rice
- 1 cup cooked chicken
- 2 piece egg
- 3 piece spring onion
- 2 tbsp soy sauce
Instructions
- 1
Scramble eggs and set aside.
- 2
Stir-fry spring onion, ginger and leftover meat.
- 3
Add cold rice and soy sauce over high heat.
- 4
Fold the egg back through and serve.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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