A Peruvian take on Chinese fried rice. Packed full of vegetables and Peruvian flavours.
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Prep Time 15 minutesmins
Cook Time 15 minutesmins
Course Main
Cuisine Peruvian
Servings 2
Ingredients
400gcold cooked white rice
2tablespoonsvegetable oil
2teaspoonssesame oil
200gshiitake mushroomschopped into small slices
1red bell pepperfinely diced
1white onioncut into small wedges
50gspring onionfinely chopped
2cloves of garlicfinely chopped
2teaspoonsgingerfinely grated
2tablespoonstamari or soy sauce
1tablespoonred wine
2teaspoonaji amarllio paste
½cupgreen peas
Vegan egg replacer
Black pepper
Sesame seeds (Optional)
Instructions
Prepare all the vegetables ready to cook. In a small bowl add 1 tablespoon of the tamari, 1 tablespoon of red wine, 2 teaspoons aji amarillo paste, ginger, garlic and 2 teaspoon sesame oil, mix to combine.
Prepare the vegan egg replacer by making a dry scrambled egg. I used Crackd which required me to scramble the eggs in a pan for 5 minutes. Follow the instructions for which even egg replacer you are using. You should make enough to make ½ cup of scrambled egg. If using tofu crumble see the instructions at the bottom.
Heat a pan over high heat, once hot add 1 tablespoon of the vegetable oil.
Add the shiitake mushrooms and onions, stir fry until the onions have golden edges and the mushrooms are cooked, about 2 minutes. Add the red bell pepper and stir fry for a further minute.
Add the prepared sauce to the pan, stir until the liquids have reduced to a glaze on the vegetables, about 3 minutes.
If your pan is on the small side, remove the vegetable mix and set it aside at this stage.
Add 1 tablespoon vegetable oil to the pan, add the white parts of the spring onions and the rice. Continuously stir until the rice is heated through. Around 5 minutes.
Add the remaining 1 tablespoon of tamari, with the peas and stir to coat the rice. Continue to cook for 1 minute.
Add the vegan eggs and vegetable mixture and combine thoroughly. Season with freshly cracked black pepper then check for seasoning.
Remove from the heat and serve your Vegan Arroz Chaufa in a bowl with the green parts of the spring onion and the sesame seeds used as a garnish.
Tofu scramble (Optional)
Heat a pan with 1 tablespoon of oil, crumble up 200 grams of firm tofu add to the pan, cook for 4 minutes stirring constantly.
Add the salt, black pepper, a pinch of turmeric and 1 tablespoon of nutritional yeast. Cook for a further 4 minutes. At this stage, the tofu should resemble a dry scrambled egg. Check for seasoning then remove from the heat and set aside.