Dinner · 30 min · peruvian

Chaufa de Mariscos

Day-old cooked rice does the heavy lifting here, with shrimp rounding it out. A Peruvian dinner that takes 30 minutes, start to finish. The macros do the talking: 36g protein, 64g carbs, and 20g fat in every 600-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Day-old cooked rice
• 1 lb Shrimp
• 8 oz Calamari
• 3 Eggs
• 6 Scallions
• 1 tbsp Ginger
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 1 tbsp Sesame oil
• 1 Red bell pepper
• 1 cup Bean sprouts
• 3 tbsp Vegetable oil

Steps

1. Scramble the eggs in a hot wok into ribbons; set aside. Pat the seafood very dry — moisture is the enemy of wok hei.
2. Sear the shrimp and calamari in smoking oil 2 minutes until just opaque; set aside. They finish in the final toss.
3. Stir-fry the ginger, garlic, and bell pepper 2 minutes. Add the cold rice, breaking up clumps, and fry 3 minutes undisturbed between tosses.
4. Splash soy sauce around the wok edges, add the sesame oil, and toss. Return the seafood and eggs; toss 1 minute to heat through.
5. Fold in scallions and bean sprouts; serve immediately with lime wedges.

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