Lamb Fried Rice (chaufa De Cordero)
Lamb Fried Rice, also known as Chaufa de Cordero, is a delicious and flavorful dish that combines the influences of Peruvian and Chinese cuisine. This fusion dish is a popular part of the Peruvian Chinese cuisine, known as Chifa, and is a perfect way to enjoy the unique flavors of both cultures in one dish.
Ingredients
- 2 cups cooked white rice
- 1 pound lamb, thinly sliced
- 2 eggs, beaten
- 1 cup frozen peas and carrots, thawed
- 4 cloves garlic, minced
- 1 small onion, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- Salt to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the beaten eggs and scramble until they are just cooked. Remove from the wok and set aside.
- Heat the remaining 2 tablespoons of vegetable oil in the same wok over high heat.
- Add the garlic and onion, and stir-fry for 2 minutes until fragrant.
- Add the sliced lamb and stir-fry for 3-4 minutes until browned.
- Add the cooked rice, peas, and carrots to the wok. Stir-fry for 2-3 minutes.
- Add the soy sauce, oyster sauce, sesame oil, and black pepper to the wok. Stir-fry for another 2-3 minutes.
- Return the scrambled eggs to the wok and stir-fry for an additional 1-2 minutes to combine all the ingredients.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 12g
Supplies
Wok or large skillet Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Lamb Fried Rice hot, garnished with chopped green onions and a side of spicy chili sauce for an extra kick.
Tips & tricks
For best results, use day-old cooked rice to prevent the fried rice from becoming mushy.
Cost
$20