Restaurants›Llama Lips Restaurant Pure Peruvian Home Cooking›Veggie Chaufa Recipe

Veggie Chaufa Recipe

Inspired by Llama Lips Restaurant Pure Peruvian Home Cooking
Time30m
Serves4

Chinese-inspired Peruvian fried rice with seasonal vegetables, eggs, scallions, and salsa criolla.

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Frequently paired with

The best thing to pair and share with Veggie Chaufa

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Sharing Pretzels and Beer Cheese

druthers cheese sauce, golden rule blonde, cherry peppers, bavarianstyle pretzels, scallions

savory · creamy · slightly spicy

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Ingredients

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Vegetables

Eggs and Seasoning

Salsa Criolla

Method

Preparation of Salsa Criolla

1

Make the Salsa Criolla

In a bowl, combine the thinly sliced red onion, lime juice, chopped cilantro, and diced chili pepper (if using). Mix well and set aside to let the flavors meld.

Cooking the Veggie Chaufa

2

Prepare the Vegetables

In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3

Add Vegetables

Add the diced carrots, green beans, bell pepper, and peas to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

4

Scramble the Eggs

Push the vegetables to one side of the skillet. Crack the eggs into the other side and scramble them until fully cooked. Mix them with the vegetables.

5

Combine with Rice

Add the cooked jasmine rice to the skillet. Pour the soy sauce over the rice and vegetables. Stir well to combine everything and cook until heated through, about 2-3 minutes.

6

Season and Garnish

Season with salt and black pepper to taste. Stir in the chopped scallions just before serving.

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