Chaufa rice or also known as fried rice. It is an emblematic dish that comes from the word chaufan. This delicious recipe comes from the Chinese cooks who gathered the rice, which was the product of their work; and from that leftover, they made a mixture that later would be called chaufa rice. The fiery fire of their saltados, the white rice of the daily company with the point of kion and Chinese onion to give that unique flavor. All of this gave life to dishes that today are part of the Peruvian’s daily life and trespassed that country’s borders.
History of Peruvian Chaufa Rice
It is difficult to know at what moment chaufa rice became an infallible dish in the Peruvian family’s home, so let’s trace it back to its origins. It was the second half of the nineteenth century, when thousands of Chinese citizens arrived in Peru to work in the fields, all did so in unacceptable contracts after a few years managed to renegotiate to have better conditions. This allowed them to save for their own business that mostly ended up being a restaurant where they served the local cuisine of those times. It was there that, without a plan or defined strategy, they found themselves sneaking into the Creole seasoning of Peruvian cuisine.
Peruvian Chaufa Rice Recipe
In many houses, the chaufa recipe was not made with roast pork, chicken, duck or prawns. It was made with a minced sausage that was sold in the supermarket at the time. But as it usually happens, for a long time everyone thought that this was the homemade recipe and that in every house it was made in the same way, however time would teach them that the great virtue of chaufa is its ability to be unique and incomparable according to the taste and memory of the different Peruvian families. This incredible recipe will get better if you use Carolina® White Rice, which you can get it in this link: carolinarice.com/recipes/arroz-chaufa/
Chaufa rice recipe
Ingredients
- 4 cups of Carolina® White Rice
- 4 eggs
- 1/2 cup of oi
- 2 cups of Chinese onion
- 1 tablespoon of ground garlic
- 1/2 cup diced red bell pepper
- 10 oz (300 grams) of beef
- 4 tablespoons sesame oil
- 8 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 pinch of salt
- 1 pinch of sugar
- 1 pinch of pepper
Preparation
- Start by pouring in a frying pan over medium heat, a splash of oil with half a cup of finely chopped Chinese onion and a tablespoon of minced garlic.
- Add half a cup of diced red bell pepper and a cup of some meat, whatever you prefer.
- Brown everything quickly for 2 minutes and add 4 cups of rice, turn up the heat to maximum and stop stirring until it starts to sound like it is toasting or frying on the bottom.
- At that moment, scrape the bottom and hit the rice with the wide side of a ladle and stir.
- Do not stir again until it sounds toasted again. Repeat this process 3 times and then add 4 tablespoons of sesame oil, 8 tablespoons of soybean oil, salt, pepper, a pinch of sugar, 1 tablespoon of oyster sauce and 2 cups of Chinese onion.
- At the end, add a chopped tortilla made with 4 eggs. Give it a final stir and that’s it, enjoy!
Chef’s tips and tricks
Add a few drops of lemon juice and a little bit of homemade liquefied rocoto, one of those that you always have in the refrigerator. You won’t regret it!
Did you know that?
Rice is a staple food in the diet of many cultures and a good source of energy in the form of carbohydrates.
For its consumption to be healthy, it is important to know the calories it contains, for example 3,5 oz of fried rice have 160 calories so the amount of calories contained in this dish is subject to the rice,.
