Skip to main content

Fried Rice a la "fa"

I am pretty sure there is a lot of ways to make fried rice, I call my fried rice "arroz chaufa", it's not a made up name, it's the way fried rice is known in Peru.
Peru has a lot of Asian influence, but of course the way I make my rice it's not probably be 100% authentic Asian it's going to be a FUSION fried rice, with my very Peruvian background and my ingredient availability  at home.
A lot of our Peruvian main dishes come with white rice, and after I did some research for the rice that taste more familiar to me I found that the one that taste more alike to "arroz blanco" is Jasmine rice.

I try to cook with things I have at home, and I will not necessarily go out of my way too much on ingredients, but I really like fresh bean sprouts in my fried rice, well, I couldn't find any in town today, apparently they have been recall, what a bummer, so I decided to give it a chance to the "can one"... and as I expected, I didn't like it, I even tried to hide the "can flavor" with spices, it just didn't workout for me, so this fried rice will be "beanless"

3 cups of Jasmine rice
2 eggs
2 chives bunches
2 cups of sliced mushrooms.
1 medium carrot, sliced.
3 garlic cloves grind
2 Tbsp of fresh chopped ginger.
2 tsp vegetable oil
2 tsp sesame oil
5 Tbsp soy sauce


I also sometimes use white rice that was a left over from the night before. but today I didn't have any extra rice.
To make this rice I use my loyal rice cooker,  put 1 Tbsp of fresh ginger and mix it with one grind garlic clove, put it in the rice cooker with a little of sesame oil until gold. Then I put the rice and mix it very well, and let it cook it for 2-3 minutes. Once it's done this I add cold water until there is 1/2 inch above the rice level.

Meanwhile the rice is cooking, I make 2 tortillas. One per egg. I just have to mention that a "tortilla" for me it's a mini omellet". Set a side.


Chop the chives in little diagonals, and put them in a hot pan until cook, add 1 Tbsp of soy sauce. Set a side.

In 1 tsp of sesame oil put the rest of garlic and ginger add the mushrooms and carrot, let it cook with 3 Tbsp of soysauce.


After the rice is done, add all the ingredients together, add any more soy sauce as needed. Enjoy


Comments

Post a Comment

Popular posts from this blog

Italian/Peruvian Style veggies - "Mondonguito" a la italiana

I really need to explain this dish. Originally it's call "Mondonguito a la Italina". Mondongo is the peruvian word for  "cow stomach". Remember "cow-cow" dish?, well is the same part of the animal. Since I am vegetarian, I don't eat mondongo, and at my parents house they made this dish with steak strips instead of mondongo. I guess nobody really liked mondongo when I was growing up. You will need: 1 chop onion 1 big tomato peeled and chopped 1 tbsp tomato paste 2 tbsp dry mushrooms 1 bay leaf 1/2 tbsp sugar 2 cups fresh mushrooms 1 lb potatoes 1 big carrot, sliced in long strips. 1 cup sweet peas 1 medium zucchini, sliced in long strips. 3 tbsp fresh Italian parsley  Fry the onions, tomato, tomato paste, dry mushrooms, bay leaf, salt, pepper and sugar. Let them cook stir it ocasionally. In a separate pan, boil the carrots al dente, drain. Repeat with the zucchini stripes. Set a side. Add the fres...
Post a Comment
Read more

Lentels on monday

Tonight's dinner For a reason that I don't really know,  in Peru is almost a tradition that you will have lentils on Mondays.  It's supposed to bring you good luck, money and prosperity for the week. I really have no idea how it all started, but that's one of the traditions that's still practice in most of Peruvian houses. As a kid, on Mondays you won't even bather ask the "mom, what's for dinner" question. Because you knew what it was going to be the answer. I am not a great lentils fan, but they are "good for you" and my hubby just loves them so once in a while I embrace the Monday's tradition. Last night's menu was: Peruvian style lentils and Stuffed Avocados. We also had some left over rice that went perfect together. Peruvian Style Lentils 2 cups of lentils 4 cups of water 1 veggie bouillon cube 1 red onion 3 garlic cloves 1/2 tsp dry oregano 1/4 tsp cumin salt and Pepper First boil the le...
3 comments
Read more

"Quinotto" with Lomo Saltado

Well this is a combination of Quinua, Rissotto and "Lomo Saltado". It was a great mix. Very easy and fast to make. Lomo saltado is a traditional dish from Peru, it's a beef dish with homemade fries, onions, tomatoes and spices. I did my version of it with whole mushrooms and half artichoke hearts. "Quinotto" 1 cup of quinua 1/2 cup of arborio rice 1/2 yellow onion 1/2 tbsp unsalted butter 3 cups of vegetable stock 1/4 cup of dry white wine. First boil the Quinua in a pot, once it's cook, rinse and drain it. Set a side. In a separate pot gold the onions in butter, add the arborio rice and stir it until it changes color. Add the white wine and keep stirring, once it starts boiling and getting dry add the vegetable stock little by little until it gets creamy, when the rice is fully cook, add the quinoa and mix them together. "Veggies Saltado" 1 large onion 2 roma tomatoes 1 cup of whole muschrooms 1 cup of half artichoke heart...
Post a Comment
Read more