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Quinoa "Chaufa" (Peruvian Fried Rice)
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Servings:
3 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
1 hour, 15 minutes
Course:
Main Course
Cuisine:
Medium
đ§ Ingredients
vegetable or olive oil
250 g
quinoa
really well rinsed until the water comes out clean
380 ml
water
or 1 1/4 times the volume of quinoa
6
wonton wrappers
200 ml
vegetable oil to fry
vegetable oil to cook
3
spring onions / scallions
2
garlic cloves
grated, minced or purĂŠed
10 g
ginger
peeled and grated
1/2
red bell pepper
cut in cubes
2
chicken breasts
cut in cubes. Not too small so that they don't dry out
cooked quinoa from above
1 tbsp
sesame oil
5 tbsp
soy sauce
1 tbsp
oyster sauce
3
eggs
vegetable oil
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Instructions
1
Put a pot on medium heat and add the oil and rinsed quinoa and stir until it's
hot.
2
Add the water and wait for it to start burning.
3
Once it starts boiling decrease the heat to minimum and put a lid on. Cook for
15-20min or until dry.
4
Remove the lid, fluff with a fork and let it dry out for a couple extra minutes.
Reserve.
5
Cut the wonton wrappers in strips.
6
Heat up the oil in a pan (you don't need much oil) on medium heat (not high heat
or they burn) and fry until golden.
7
Take them off the oil and onto a bowl with kitchen paper to absorb the excess
oil.
8
Slice the spring onions thinly keeping the white part separate from the green.
9
Put a wok or pan on high heat. If your burner is a bit slow give it some time to
really heat up the pan before you begin.
10
Add vegetable oil and sear the chicken. Don't put it all in at once so that it
can actually become golden instead of boiling away. We don't want to cook it
completely but just sear it nicely. Reserve.
11
Add more oil if necessary and cook the white part of the spring onion, the
garlic, pepper and ginger for half a minute to a minute. We don't want it to
burn.
12
Add the chicken and quinoa and mix. Let it be still for a few seconds so the
quinoa can become golden and then keep moving. Repeat about 6 times.
13
Add the sesame oil, soy sauce and oyster sauce. Mix and let cook for 2 minutes.
14
Finish by adding the green part of the spring onion and serve.
15
To get a nicer shape on fried eggs you can open them up on a slotted spoon so
the most liquid part of the egg white falls down and you're left with the most
solid part.
16
Depending on how you like your fried eggs you use different temperatures: if you
like it crispy and bubbly then fry it on a high temperature and if you like it
white like me then cook it on a low heat and a bit more patience.
17
Serve on the chaufa and finish with the fried wonton strips.
Ă
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