Peruvian-inspired Shrimp Arroz Chaufa

Ingredients

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 3 cups (600g) cooked rice, preferably day-old 3 cups (600g) cooked rice, preferably day-old
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, julienned 1 carrot, julienned
• 4 green onions, sliced 4 green onions, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 18g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through, approximately 2-3 minutes. Remove the shrimp from the skillet and set aside.
4. 4.
   In the same skillet, add the diced bell peppers and julienned carrots. Stir-fry for 2-3 minutes until slightly tender.
5. 5.
   Push the vegetables to one side of the skillet and add the cooked rice to the other side. Break up any clumps of rice with a spatula and stir-fry for 2-3 minutes.
6. 6.
   Return the cooked shrimp to the skillet and mix well with the rice and vegetables.
7. 7.
   Drizzle soy sauce and sesame oil over the mixture and stir-fry for an additional 2 minutes.
8. 8.
   Add the sliced green onions and season with salt and pepper to taste. Stir well to combine.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. Pat them dry before cooking to ensure a nice sear and avoid excess moisture in the dish.

Tips & Tricks

• For added flavor, you can marinate the shrimp in a mixture of soy sauce, ginger, and garlic for 15 minutes before cooking.
• Use day-old cooked rice for the best texture and to prevent the dish from becoming mushy.
• Feel free to customize the vegetables according to your preference. You can add peas, corn, or even diced pineapple for a touch of sweetness.

Serving advice

Serve the Shrimp Arroz Chaufa hot as a main course. Garnish with additional sliced green onions for a pop of freshness.

Presentation advice

For an appealing presentation, consider serving the Shrimp Arroz Chaufa in a hollowed-out pineapple or a colorful ceramic bowl. Sprinkle some sesame seeds on top for an added visual element.