Fish Chaufa
Recipe type: Entree
Cuisine: Peruvian-Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3
There are versions made with pork, with chicken, with seafood, with veggies, and others that only have rice, eggs, garlic, ginger, and soy sauce.
  • 1 lb fish fillets, diced
  • 4 tablespoons soy sauce, divided
  • 4 tablespoons vegetable oil, divided
  • 2 eggs, lightly beaten
  • 2 garlic cloves, chopped
  • 2 teaspoons ginger, grated
  • ½ cup snow peas, sliced
  • 2 cups cold cooked white rice, without salt
  • ½ cup green peas, cooked
  • ½ cup soy sprouts
  • 1 teaspoon sesame oil
  • 2 scallions, white and green parts, sliced
  • 2 tablespoons toasted sesame seeds (optional)
  1. Cut the fish fillet in bite size pieces and season with 1 tablespoon soy sauce. Heat a wok or pan over medium heat, and add 1 tablespoon oil and the eggs, to make a thin omelette. After a couple of minutes, turn the omelette and cook just a few seconds on the other side. Transfer to a cutting board and cut in small squares.
  2. In the same wok, heat the remaining oil and stir-fry the fish, stirring carefully until well cooked. Make a well in the center and add garlic, ginger and snow peas; incorporate the cold rice, and stir-fry until hot. Stir for a few minutes and add green peas and soy sprouts.
  3. Season with the remaining soy sauce and 1 teaspoon sesame oil. Turn off the heat and sprinkle with chopped scallions and sesame seeds. Serve immediately.
Nutrition Information
Serve size: 100 grams Calories: 163 Fat: 2.3 g Saturated fat: 0 g Unsaturated fat: 0.6 g Trans fat: 0.5 g Carbohydrates: 31 g Sugar: 0.4 g SodiumSodium: 396 mg Protein: 4.7 g Cholesterol: 23 mg
Recipe by PERU DELIGHTS at