WEST HARTFORD, Conn. — West Hartford's Coracora Peruvian restaurant is a James Beard Award semifinalist for outstanding restaurants in the entire country! This is the third year in a row this restaurant has been a finalist.
Coracora is a women-owned, operated, and led restaurant with three sisters at the helm. Chef Macarena Ludena is a 2022 James Beard Award semifinalist for Best Chef in New England.
The sisters took over the business from their parents and are taking it to new heights! Since taking over the restaurant, they have launched a rebrand, been active in their community, and received national attention for what they do best: Food!
Learn more about Coracora at their website.
Peruvian fried rice with pork Chicharrón
Yields: 2-4 servings
Ingredients:
2 cups cooked rice
4 large eggs, beaten
4 tablespoons oil
1 medium red bell pepper, seeds removed, roughly chopped
1 bunch scallions, trimmed and thinly sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
Salt and pepper to taste
Instructions
1. Cook rice: Ideally, you want to cook the white rice the day before or even use leftover rice from the previous day. That makes the rice have a more separate structure as you sauté it.
2. Cook egg omelet: This is a simple omelet of beaten eggs. Cook the omelet in a pan with a bit of oil on both sides and then cut it up into small chunks. Set aside.
3. Add two tablespoons of oil to pan over medium heat. Add red bell peppers and scallions. Sauté until lightly golden and immediately add the cooked rice. Stir to combine.
4. Add the oyster sauce and the eggs to the pan. Stir frequently so all the ingredients are well incorporated.
5. Add salt and pepper to taste.
6. Serve and enjoy!
You can add any protein or toppings you like! This is the base recipe you can build off of to include your protein and/or additional toppings.
RELATED: These are the Connecticut restaurants, chefs that are 2024 James Beard Awards semifinalists
Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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