ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Chaulafan de Cerdo y Pollo
Chaulafan is the Ecuadorian version of Chinese fried rice, a popular dish that reflects the fusion of Chinese and Ecuadorian culinary influences. This version includes pork and chicken, along with vegetables and scrambled eggs.
ð§ ææ
- 3 cups Cooked white rice(preferably day-old)
- 150 g Pork loin(cut into small cubes or strips)
- 1 medium Chicken breast(cooked and shredded)
- 2 large Eggs(scrambled)
- 0.5 medium Red onion(finely diced)
- 2 cloves Garlic(chopped)
- 1 medium Carrot(finely diced)
- 0.5 cup Frozen peas
- 4 tbsp Soy sauce
- 3 tbsp Vegetable oil
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(or to taste)
- 2 tbsp Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Scramble the eggs in a wok or large skillet with a little oil. Season with salt and pepper. Once cooked, remove from the pan and set aside. Chop the scrambled egg into small pieces.
- 2
Add the remaining vegetable oil to the wok. Add the diced pork and cook until browned. Add the diced red onion and garlic, and sauté until fragrant.
- 3
Add the shredded chicken, diced carrot, and peas to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- 4
Add the cooked rice to the wok. Break up any clumps and stir-fry until heated through.
- 5
Pour the soy sauce over the rice mixture. Add the chopped scrambled egg and stir well to combine everything. Season with salt and pepper to taste.
- 6
Garnish with fresh cilantro and serve hot.
ð¡ ããã®ã³ã
- âUsing day-old rice is crucial for the best texture in fried rice.
- âYou can add other proteins like beef or shrimp, or more vegetables like bell peppers or green beans.
- âAdjust the amount of soy sauce to your preference for saltiness.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add a pinch of ground cumin for a more traditional Ecuadorian flavor.
- Include a dash of chili flakes for a bit of heat.