Chaufa de Camarones (Peruvian-Chinese Prawn Fried Rice)
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Ingredients
- 500 g raw tiger prawns, peeled
- 600 g cooked white rice
- 3 large eggs
- 4 spring onions, sliced
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 100 g frozen peas
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 459 kcal
- Protein
- 34.6 g
- Carbohydrate
- 46.9 g
- of which sugars
- 1.4 g
- Fat
- 13.3 g
- of which saturates
- 2.6 g
- Fibre
- 2.4 g
- Salt
- 2.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the vegetable oil in a large wok and stir-fry the prawns for 2-3 minutes, until pink. Lift out.
- 2
Add the garlic, ginger and frozen peas to the wok and stir-fry for 2 minutes.
- 3
Push everything to one side, pour the beaten eggs into the gap and scramble for 1-2 minutes until just set.
- 4
Add the rice and remaining oil and stir-fry for 3-4 minutes, breaking up any clumps.
- 5
Return the prawns to the wok with the soy sauce and most of the spring onions and toss for 2 minutes, until the prawns are cooked through.
- 6
Scatter with the remaining spring onions and serve straight away.
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