There’s a heavy Asian influence in Peru, notable in the many small restaurants categorized as Chifa, which is a hybrid style of Peruvian and Chinese cuisine. One of the most popular dishes is chaufa, or fried rice, which we’ve adapted here to be made with protein-rich quinoa.
2 tablespoons olive oil
3 cups cooked quinoa
1 bunch scallions, diced and divided (separate into the green and white parts)
1 red bell pepper, diced
1 tablespoon ginger, crushed
1 tablespoon garlic, crushed
2 tablespoons soy sauce
1) Whisk the eggs together and cook over medium-high heat to make an egg pancake. Once cooked, remover it from the heat, chop into small pieces and set aside.
2) Heat the olive oil in a wok or large frying pan. Add the white parts of the scallion, red pepper, ginger, and the garlic. Saute for roughly 30 seconds to 1 minute. Add the cooked quinoa and saute for a couple of minutes more, until heated through. Add the green parts of the scallion and soy sauce until well heated.
3) Stir in the chopped cooked eggs and serve.
For more recipes using Peruvian superfoods, visit here.