A classic Peruvian Arroz Chaufa (fried rice), blending Chinese and Peruvian flavors, featuring rice, shrimp, Chinese sausage, eggs, and vegetables, all tossed in a savory sauce.
1. Begin by whisking soy sauce, oyster sauce, cooking wine, white pepper + chicken bouillon. Set aside.
2. Season chopped shrimp with salt + pepper.
3. Prep Chinese sausage, carrot, green onion + smash garlic + ginger into a paste. (Note: Shiitake mushroom is mentioned in this step but not in the ingredients list).
4. Whisk two eggs really well + get your oil hot in your wok.
5. Pour out oil so you have a coated surface, then fry your eggs on high for no more than 20 secs, moving constantly, then set aside.
6. Wipe wok dry, add a tiny bit of oil, then caramelize Chinese sausage for 2 min while continuously tossing.
7. Add green onion, red pepper, carrots and peas and toss for 1-2 min.
8. Add you chopped shrimp, leftover white rice, and mix.
9. Create some space to pour your sauce mixture and continue tossing for 1-2 min until all rice is evenly coated and separated.
10. Add back in scrambled egg, and garnish with scallion greens, sesame oil + chili crunch to taste.
