Tallarines Verdes Arroz Chaufa Recipe

Toast the walnuts or pecans lightly in a dry skillet over medium heat for 2–3 minutes until fragrant. Transfer to a plate to cool.

In a blender or food processor, combine basil, spinach, toasted nuts, garlic, crumbled queso fresco (or feta), grated parmesan, olive oil, evaporated milk, lime juice (or vinegar), salt and pepper. Purée until smooth. If the sauce is too thick, add 1–2 tablespoons of water or more evaporated milk to reach a silky but spreadable consistency. Taste and adjust salt, pepper or acid.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook spaghetti or fettuccine according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta, leaving it slightly moist.

Return the drained pasta to the pot off the heat. Add butter or 1 tablespoon olive oil and the green sauce. Toss vigorously to coat the noodles, adding up to the reserved pasta water 1 tablespoon at a time to loosen the sauce and make it cling to the pasta. Heat gently on the lowest flame for 1–2 minutes if needed, but avoid boiling to preserve the bright green color.

Taste and adjust seasoning. Transfer tallarines verdes to a warm serving platter and sprinkle with extra grated parmesan. Cover loosely to keep warm while you finish the Arroz Chaufa (or serve immediately alongside).

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.

Pour in the beaten eggs and scramble quickly until just set. Remove the eggs to a plate and set aside.

Add the remaining 1 tablespoon oil to the skillet. Add the white parts of the sliced green onions, minced garlic and minced ginger. Stir-fry for 30–45 seconds until fragrant but not browned.

Add the cold cooked rice, breaking up any clumps with the back of a spatula. Spread the rice over the pan and let it sit without stirring for 30 seconds to get a slight crust, then stir. Add soy sauce and sesame oil; stir to evenly coat the rice.

Return the scrambled eggs to the pan along with optional protein (chicken or ham) and vegetables (peas or diced red pepper). Stir-fry for 1–2 minutes until everything is heated through. Season with salt and pepper to taste.

Stir in the green parts of the scallions, then remove from heat. Garnish with crispy shallots or chopped cilantro if using.

To serve Tallarines Verdes Arroz Chaufa as a composed plate, place a portion of the green-coated noodles on one side of each plate and a generous scoop of arroz chaufa on the other side. Alternatively, mix some arroz chaufa into the tallarines for a combined dish (common in some restaurants).

Finish with extra parmesan over the noodles, a drizzle of sesame oil over the rice if desired, and a sprinkle of sliced scallions. Serve immediately.