Chaufa Aeropuerto Recipe

Prepare rice

Use day-old cooked rice chilled in the refrigerator for best texture. Break up any large clumps with a fork so the grains are separate.

Heat a large wok or heavy skillet over high heat until hot. Add 2 tbsp neutral oil and swirl to coat.

Add minced garlic and diced onion; stir-fry 30–45 seconds until fragrant and the onion is translucent but not browned.

Add the chilled rice, spreading it out in the pan. Let it sit undisturbed 20–30 seconds to get slight color, then stir-fry, tossing to combine with aromatics.

Drizzle 2 tbsp soy sauce and 1 tbsp oyster sauce over the rice. Continue to toss and fry 2–3 minutes until evenly seasoned and heated through.

Finish the fried rice with 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Transfer rice to a bowl and keep warm.

Whisk 3 eggs with 1 tbsp milk (or water) and 1/4 tsp salt until blended.

Heat a nonstick skillet over medium-high heat and add 1 tbsp butter or oil. When hot, pour in the egg mixture.

Stir gently with a spatula, pushing curds from edges to center. Cook until just set but still moist, about 1–2 minutes. Remove from heat to stop cooking and keep warm.

If using dried noodles, cook according to package until just al dente, drain and rinse with cold water. If using fresh, loosen them with your fingers.

Heat a small skillet or wok over medium-high heat and add 1 tbsp neutral oil. Add the noodles and stir-fry 1–2 minutes to dry them slightly and add texture.

Season lightly with 1 tsp light soy sauce while stir-frying. Remove from heat and set aside.

In the same large wok used for rice (wipe lightly if needed), add 1 tbsp neutral oil and heat over high.

Add red bell pepper and snow peas; stir-fry 1–2 minutes until bright and crisp-tender.

Add bean sprouts and half of the sliced scallions; stir-fry another 30–45 seconds just to wilt sprouts slightly while keeping crunch.

Return the fried rice to the wok with the vegetables. Add scrambled egg (break into bite-sized pieces) and the fried noodles. Toss thoroughly to combine all components and heat through, about 1–2 minutes.

Mix in rice vinegar to brighten the flavors and taste for seasoning; add a little extra soy or salt if needed.

Plate the Chaufa Aeropuerto onto warm plates or a serving platter.

Drizzle eel (unagi) sauce over the plated fried rice and noodles, using about 1 tbsp per serving or to taste (3 tbsp total recommended for the recipe).

Finish with a light drizzle of toasted sesame oil if using, sprinkle toasted sesame seeds and the remaining sliced scallions over the top.

Serve immediately while hot.