Arroz Chaufa - Seafood Recipe

If rice is freshly cooked, spread it on a sheet pan to cool and refrigerate for several hours or overnight so it firms up; break up any clumps before using. Slice scallions, keeping whites and greens separate. Pat seafood dry with paper towels; season lightly with a pinch of salt and white pepper.

Make the sauce

In a small bowl combine soy sauce, oyster sauce, mirin (if using), sesame oil, minced ginger and garlic, and white pepper. Stir to combine and set aside.

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add shrimp in a single layer and sear 30–45 seconds per side until just opaque; remove to a plate. Add another 1 tablespoon oil, add calamari rings and sear 45–60 seconds until just firm (do not overcook); remove and combine with shrimp. If using scallops, sear them in the same manner (about 1 minute per side) and remove. Keep seafood warm.

Wipe the wok lightly if needed, add 1 tablespoon oil and heat over medium-high. Pour in beaten eggs (lightly beaten with a pinch of salt) and swirl to make a thin omelet. When just set, scramble quickly or fold and transfer to a cutting board; chop into bite-size pieces and set aside.

Increase heat to high. Add remaining 1 tablespoon oil to the wok. Add white parts of scallions, diced red pepper and the thawed peas and carrots; stir-fry 1–2 minutes until vegetables are aromatic and beginning to soften.

Add the chilled rice, breaking up any remaining clumps. Spread rice across the wok surface and let it sit 30 seconds to get slightly crisp, then toss and continue stir-frying 1–2 minutes so rice is heated through.

Pour the sauce evenly over the rice and toss vigorously to coat; cook 1–2 minutes so the rice absorbs the sauce. Taste and adjust seasoning with additional soy or a pinch of salt if needed.

Return the cooked seafood and chopped egg to the wok. Toss gently to combine and heat through 1–2 minutes. Add butter (if using) and stir to melt for a glossy finish.

Stir in the green parts of the scallions and drizzle a final 1/2 teaspoon sesame oil. Toss once more and remove from heat.

Divide arroz chaufa among 4 plates or bowls. Garnish with toasted sesame seeds and lime wedges. Serve immediately.