Chaufa rice: Peruvian recipe

Welcome everyone to Paulina Cocina ❤️️ ! Today we delve into Peruvian cuisine and bring you this Arroz Chaufa recipe for the daring in the kitchen. This recipe has its twists and turns, and here we'll try to make it the most original, the most Peruvian of all. With a few tips and tricks, nothing can go wrong.

We'll talk about its history, where chaufa rice originated, its ingredients (chicken, beef, mixed), and how to make the original recipe. If you're craving this dish, stay tuned for this article, and we'll answer all your questions together. If you're not craving chaufa rice , you're not paying attention. So, stay tuned to read about this dish of the gods and see how you'll crave it too.

About chaufa rice

It is one of the most representative dishes of Peruvian-Chinese cuisine.

Its base is fried rice with vegetables . Spring onions take center stage, along with a sliced egg omelet and meat to your liking. All sautéed quickly over high heat in a wok with soy sauce and oil. This is the magic of it all. It can be prepared with chicken, beef, sausage, or seafood.

• Its name comes from Chinese (traditional Chinese: 炒飯) and is read chǎofàn and means fried rice . Its origins date back to the mid-19th century with the arrival of the Chinese population to Peru. They established their businesses, and this marked the beginning of what we now call chifa cuisine.

Secrets of Chaufa Rice:

• soy sauce is used .
• For a more intense flavor, drizzle with 4 or 5 drops of sesame or olive oil.
• Reserve the oil juice from the meat , with this we can make a dressing for the rice.
• Before preparing the meat, we brown the ginger, cut into large strips, to give flavor to the seasoning.
• A pinch of ajinomoto is used to season the fried rice

INTERESTING FACT: A person who specializes in making chaufa rice is known as a “chaufero.”

Its ingredients

The must-have ingredients for this recipe are: garlic, oil, soy sauce, spring onion, ginger, egg, bell pepper, minced chicken, and sausage . The chicken and sausage are optional, and all ingredients are interchangeable; we can omit the meat for a vegetarian dish.

This is a very complete dish that can easily be served as a main course. Perfect for lunch or even dinner. It's a classic of Peruvian cuisine that's well worth making at home—a truly delicious recipe.

How to cook perfect white rice

Two people can eat with this amount of rice .

1. Add one cup of rice along with two cups (double) of boiling water to an uncovered pot over high heat. Stir once. Don't touch it again until the rice is cooked.
2. When the water begins to boil, let it simmer for about 5 minutes; after this time, cover the pot and reduce the heat to low. 

The rice is ready when it has no water left, absolutely no water at all, completely evaporated. It'll be perfect, you'll see. Once you have the white rice ready , continue with the rest of the recipe, which is spectacular.

Ingredients for 4 chaufa rice dishes

• 250 g of rice
• 1 chicken breast
• 4 eggs 
• 1 tsp. grated ginger
• ½ red pepper
• 4 green onions
• Sunflower oil
• 1 tbsp. olive oil
• 125 ml soy sauce

How to cook an original chaufa rice

1. Clean the chicken well and cut it into small squares.
2. Peel and grate the ginger and set aside. Wash and chop the red pepper and spring onion.
3. Beat the eggs in a bowl or directly in a pan. Heat two tablespoons of sunflower oil and cook the eggs. Cut into chunks and set aside.
4. In two more tablespoons of hot sunflower oil, add the grated ginger and the chopped chicken. 
5. Fry the meat until it begins to brown. Set aside.
6. Add 2 tablespoons of olive oil, stir in the bell pepper and spring onion.
7. Over high heat, stir-fry until the vegetables are browned. Add the cooked rice and soy sauce. Cook in a very hot wok, stirring constantly until the flavors are combined.
8. Check for salt, then add the eggs and mix with the rest of the ingredients. Serve the chaufa rice piping hot and immediately.