Chaufa rice, a classic of Peruvian gastronomy, is a dish that combines Chinese culinary tradition with local ingredients. This fried rice, also known as chicken chaufa, stands out for its umami flavor, thanks to soy sauce and sesame oil. It's an ideal recipe to use up leftover rice from the previous day, as being cold keeps the grains separate and better absorbs the flavors. Its preparation is simple and quick, perfect for a weekday dinner or to surprise your guests with an exotic and delicious dish.
Originating from the Chinese community in Peru, chaufa rice has become an emblem of fusion cuisine. There are variants with different proteins, such as beef, pork, or shrimp, and even vegetarian versions. The essential is fried rice with egg, scallion, and soy sauce, which give it its characteristic color and flavor.
This recipe is perfect for those looking for a complete and tasty meal without complications. Follow the steps and enjoy an authentic chaufa rice, full of Peruvian tradition and flavor.
Prep
20 min
Cook
15 min
Servings
4
Calories
163 kcal
Season the chicken with pepper, salt, cumin and garlic.
Whisk the eggs and heat the oil in a pan. Add the eggs and let them cook side by side, until you get an omelet and reserve.
Saute the chicken with a pinch of ginger. After 5 minutes, add the chives and sesame oil. Stir and add the soy sauce.
Add the rice, cooked; and stir as you add more soy sauce. Try the mixture to make sure it's not too salty.
Place the chili pepper and add the egg, stir and that's it.
Tip: 2 cups of rice are used for this preparation. When it comes to incorporating it into this recipe, it must be cold.
