Chaufa Rice is a dish that is not difficult to prepare, egg, Chinese onion and soy sauce are some of the ingredients that cannot be missing, as well as proteins that can be chicken, pork, seafood, among others. But this recipe has a lot of history, it dates from the 20th century after the Asian migration to Peru, what’s more, its name derives from the word “chaufan” which means “fried rice”.
History of Chaufa Rice
It was the migrants who began to open small restaurants with Cantonese recipes with Peruvian inputs, but there was one in particular that was born as a result of the payments they received for the day, Arroz Chaufa.
Every day they were given a portion of rice that they combined with Peruvian spices and those brought by them, such as soy sauce, seeds and kion. The great differential was the cooking technique, they used the frying pan, which is why it became fried rice.
Currently, all the chifas have the popular Arroz Chaufa on their menu, but innovation has also been allowed, each one has its personal touch so that the diner gets the best experience.
Likewise, it has been “Peruvianized” and there is an option that many have fallen in love with: “El Mostrito”, which is nothing more than Chaufa Rice with a piece of Grilled Chicken, the most consumed dish by Peruvians. Two passions together that make diners fall in love.
Chaufa Rice Recipe by La Gastronauta
Ingredients:
- 3 cups of cooked rice
- 300 grams chicken in cubes
- 3 sliced hot dogs (optional)
- 1 finger of kion, chopped or grated
- With Chinese onion (white part to sauté, green part to serve)
- 3 eggs
- ¼ cup soy sauce
- 10 drops of sesame oil
- With oil, salt and pepper
Preparation:
In a skillet over high heat, heat oil and saute the chicken until golden. In case you want to add a hot dog, in this step it must also be sautéed. Remove from heat and reserve. In the same frying pan, heat a jet of oil and once hot, fry the already cooked white rice. It is advisable to do it in parts to be able to comfortably skip the rice and achieve a pleasant smoke. Make a hole in the center of the pan, spreading the rice towards the edges and in the center, a tablespoon of oil to fry the kion and the white part of the Chinese onion. Once golden, add the beaten eggs, previously seasoned, and mix non-stop so that it is incorporated into the rice. Sauté and return the chicken to the pan, add the desired amount of soy sauce, a few drops of sesame oil, sauté again and finally, remove from heat, sprinkle with the green part of the Chinese onion and serve.
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Source: Elcomercio
I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.