Entree: Peru – Amazonian Peru – Chaufa Amazónico (Amazonian-style Peruvian fried rice combining soy-seasoned rice with river fish, plantain, and native peppers)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 3 cups (585 g) cooked long-grain rice, preferably day-old
- 2 paiche fillets, approx. 6 oz (170 g) each, skin removed and cut into 1/2-inch (1.2 cm) chunks
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 1 tbsp (15 ml) sesame oil
- 3 large eggs, beaten
- 1 large ripe plantain, about 8 oz (225 g), peeled and sliced into 1/4-inch (6 mm) coins, then halved
- 1 cup (150 g) cooked yuca (cassava), diced
- 3 cloves (10 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 3 scallions (green onions), white and green parts separated, thinly sliced
- 2 tbsp (30 ml) soy sauce, plus more to taste
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tbsp (15 ml) lime juice
- 1 tbsp (10 g) chopped ají charapita or 1 small hot pepper, finely chopped (adjust to heat preference)
- 1/4 cup (15 g) chopped cilantro
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste

Instructions

1. Pat the paiche chunks dry and season lightly with salt and a pinch of black pepper. Heat 1 tbsp (15 ml) vegetable oil in a large skillet or wok over medium-high heat and sear the fish briefly until just cooked through, about 1–2 minutes per side; remove and set aside.
2. In the same pan add another 1 tbsp (15 ml) vegetable oil. Fry plantain slices until golden and caramelized, about 2–3 minutes per side. Remove and drain on paper towels.
3. Add remaining 1 tbsp (15 ml) oil and sesame oil to the pan. Sauté garlic and ginger until fragrant, about 30 seconds. Add the white parts of the scallions and the chopped ají charapita and cook 30–45 seconds more.
4. Push aromatics to one side, pour beaten eggs into the cleared space and scramble gently until just set. Break up the eggs and mix with the aromatics.
5. Increase heat to high. Add the cooked rice, cooked yuca, soy sauce, and oyster sauce (if using). Stir-fry, tossing frequently, until rice is heated through and edges begin to brown slightly, about 3–4 minutes.
6. Return paiche and plantain to the wok, folding gently to combine without breaking the fish pieces. Stir in lime juice and adjust seasoning with salt, additional soy sauce, and pepper.
7. Remove from heat and stir in cilantro and the green parts of the scallions. Serve immediately while hot.