Peruvian Shrimp Fried Rice
You’re sure to savor Chef Walther’s incredible blend of Chinese and Peruvian culinary traditions. This dish combines succulent, delicately seasoned shrimp with jasmine rice, fresh peas, carrots, bell pepper, onion, and corn—all stir-fried in a savory blend of soy sauce, toasted sesame oil, and ginger. What really makes this version pop is the green sauce—a vibrant blend of fresh herbs, garlic, jalapeño, and a touch of mayo for creaminess—that adds a burst of herbal brightness and a touch of heat. It’s a simple, flavorful meal that shows how two cultures can come together to create something new and exciting.
Nutritional facts
Protein
30g
Carbs
82g
Calories
710kcal
Fat
27g
Ingredients
Peruvian Corn, Sesame Oil, Canola and Olive Oil Blend, Red Onion, Shrimp, Cilantro, Garlic, Egg, Light Soy Sauce, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Jalapeno Peppers, Mayonnaise, Green Onion, Ginger, Oyster Sauce, Red Bell Pepper, Italian Parsley, Toasted Sesame Seeds
Contains eggs, shellfish, wheat, soybeans, sesame seeds.
Reviews
4.7
Based on 359 reviews
Carlos · 07/25/25
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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