Chaufa Rice or Peruvian Fried Rice is a dish of Chifa cuisine (derived from Chinese cuisine) made with fried rice, vegetables, eggs, and chicken, or in this case, shrimp. It’s a kind a fried rice Peruvian style.
It may seem complicated, but this arroz chaufa recipe it’s actually very quick to make and great way for using leftover rice from the previous day.
What is Arroz Chaufa?
Chaufa or Chaufan rice is a type of rice that is “fried” once cooked and cooled. It is actually stir-fried at a high temperature with chopped vegetables and a protein source such as eggs, chicken breast, beef, or seafood, along with soy sauce, as its origin is Oriental.
Which country this fried rice from?
This dish originated in Peru (in south America), where Chinese immigration started blending both culinary cultures during the early 20th centuries, resulting in a new type of chinese-peruvian fusion cuisine called “chifa food.” From Oriental cuisine, this dish adopts the cooking technique, ideally done in big woks. Due to the high temperature used in this cooking method, similar to stir-frying, the vegetables are quickly seared, helping them retain their crispy texture and vibrant colors, and from Peruvian cuisine the taste and common ingredient easy to find.
What is the difference between Chifa and Chaufa?
It is easy to confuse the two terms as they are very similar, but “chifa” refers to a specific type of cuisine—the Chinese immigrant cuisine in Peru—while “chaufa” refers to a specific dish. Also known as “arroz de chaufa,” (this is what they call peruvian fried rice en Peru) the most popular dishes in chifa restaurants: stir-fried noodles, tamarind pork, tamarind chicken, or “aeropuerto” (airport).
How to store, shelf life, and reheat Peruvian fried rice dish:
Like any stir-fried dish, it is best enjoyed when freshly made. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheating in the microwave is not recommended as the vegetables may lose their crispy texture. The best option is to reheat it in a hot wok or skillet with some oil. If the rice appears too dry, you can add a little water mixed with soy sauce.
The following recipe for Arroz Chaufa is the most traditional one. Feel free to try it and adapt according to your preferences or if you have any missing ingredients.
If I want to add chicken or beef?
This is something I love about this great recipe, you can change the ingredients to your taste to make this one-dish meal, for example if you want to add chicken or beef,
You just have to cut it into small chunks and replace de shrimp in the recipe with them.
And if I want to make a vegetarian version?
Simply omit all the animal products, and If you want you can add other vegetables like red onions, mushrooms, broccoli, or a little bit of red pepper or ginger root to give it a spicy touch.
If you love the Peruvian culture and want to try more Peruvian dishes I recommend this yellow sauce for chicken, this tuna tiradito, or this traditional suspiro dessert.
Peruvian fried rice
Peruvian fried rice, known as "Arroz Chaufan" or "Chaufa," is a popular Chifa dish derived from Chinese cuisine. It consists of stir-fried rice with vegetables, eggs, and chicken, or in this case, shrimp. Although it may seem complicated, it's actually a quick and easy dish to make, making it perfect for using up leftover rice from the previous day.
Ingredients
- 3 cups cooked white rice cooked rice from previous days works well
- 2 eggs lightly beaten
- 7 oz small shrimp
- 4 green onions finely chopped both white and green parts
- 1 small red bell pepper stem and seeds removed diced into small cubes
- 1/2 cup peas
- 2 tablespoons dark soy sauce
- 1/2 teaspoon cornstarch
- Sesame oil if unavailable any vegetable oil will work
- Salt and black pepper to taste
Instructions
-
Season the beaten eggs with salt and pepper.
-
Heat a little oil in a skillet and pour in the beaten eggs. Cook without stirring, and when set, flip it over to cook on both sides.
-
Remove from the skillet and cut the “omelet” into thin strips. Set aside.
-
Sprinkle the shrimp with cornstarch, and season with salt and pepper. Let it sit for a few minutes.
-
Heat a wok (or a large skillet) over high heat with a little sesame oil. Add the shrimp in the hot oil and cook for one minute.
-
Remove the shrimp from the wok and set aside.
-
In the same wok, add a little oil and stir-fry the green onions, peas, and red bell pepper for a couple of minutes. Add the rice and cook for a few more minutes until heated through. Then, add the remaining ingredients: the sliced omelet, pre-cooked shrimp, and soy sauce.
-
Season with salt and pepper, and cook until everything is well heated. Serve immediately and enjoy!
