Chaufa

Ingredients:

1 carrot, chopped
2 tablespoons oil
1/2 tablespoon ginger, minced
2 cloves garlic, minced
1 red bell pepper, chopped
2/3 cup palm hearts, sliced
1 cup cherry tomatoes
2 shallots, quartered
2 kale leaves, stemmed and chopped
2 cups rice, cooked
2 tablespoons soy sauce
salt, to taste
2 teaspoons sesame oil
6 brazil nuts, chopped
huancaina sauce

Cook the carrot in the oil and add the ginger and garlic followed by the bell pepper. Stir in the palm hearts, tomatoes, and shallots. When the tomatoes are blistered, add the kale. Stir until kale is wilted and add the rice, soy sauce, and salt. Fold in the sesame oil and brazil nuts. Garnish with huancaina sauce.

Pineapple Fried Rice

Ingredients:

5 cups rice, prepared
1 cup pineapple, julienne
1 package imitation chicken, cut into pieces
1 red bell pepper, finely diced
1 cup green peas
1/2 cup shredded coconut
2 stalks lemongrass, white parts only, thinly sliced
2 cloves garlic minced
hot pepper sauce, to taste
1 tablespoon coconut oil
2 tablespoons soy sauce
white pepper, to taste

In a small frying pan, dry roast the coconut until golden brown. Set aside.

Heat coconut oil in a skillet and cook lemongrass, adding garlic after a few minutes. Stir in pineapple, bell pepper, peas, hot pepper sauce, and imitation chicken. Cook for 3 minutes.

Add rice, soy sauce, and white pepper. Stir until well combined and continue to cook until liquid is gone. Remove from heat.

Sprinkle coconut flakes on top and fold in. Reserve extra coconut for garnish.

Chinese Fried Rice

1-1/2 cup rice
2 cups water
3 tablespoons coconut oil
1 cup green peas
1/2 cup matchstick carrots
1 small red bell pepper, finely chopped
1/2 cup onion, chopped
1 teaspoon ginger, minced
1/4 cup green onion, chopped
white cabbage, shredded
white pepper, to taste
about 1/4 cup soy sauce, more or less to taste
2 tablespoons teriyaki sauce
1 teaspoon sesame oil
1/4 cup cashews (optional)
1/2 block extra firm tofu, cut into 1/2 inch cubes (optional)
hot pepper sauce, to taste

Cook rice with water and ginger. Simmer for 20 minutes.

In a wok, cook onions, carrots, bell pepper, and tofu in the oil. Mix in rice and ginger and stir thoroughly. Add peas, cabbage, and cashews. Add the soy sauce, teriyaki, and green onion. Remove from heat. Season with sesame oil, hot pepper sauce, and white pepper. Garnish with toasted sesame seeds if desired.