Chaufa The Peruvian rice you must try!

Cooking gives us the possibility to travel to the other side of the world without leaving home so that we can enjoy new flavors and cultures. For example, we can make risotto and discover Italy, or make a bowl of jambalaya rice and travel to the United States. The kitchen is a world full of possibilities! Also, it helps us relax and free ourselves from the stress of work and studies.

If you want to succeed with a rice recipe with an exotic touch, this is your dish: Peruvian rice called Arroz chaufa. A different way of preparing Peruvian fried rice with touches of Chinese cuisine. The origin of this recipe is documented in the mid-nineteenth century, approximately, when a large Chinese community arrived in Peru.

They brought their cuisine as well as different ingredients, which have become essential in Peruvian cuisine. Part of the history of this country and the way of understanding its gastronomy, fusion is a symbol of the identity of one of the most important gastronomy in the world.

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Origin of this Peruvian rice

It is difficult to know when the chaufa rice became an essential dish on the Peruvian table, what we do know is in which place and time it originated. In the second half of the 19th century, thousands of Chinese citizens came to work in the countryside of Peru. The Chinese name for this dish is pronounced "chǎofàn" and means "fried rice."

The popular Peruvian rice is nothing more than fried rice with a characteristic touch that only the ingredients of Peru have, the Chinese made such a humble dish a true delight that even nowadays continues to make every tourist who steps into the country fall in love.

How to make chaufa rice?

Its preparation of this Peruvian rice is quite simple, basically, fry or toast a little rice, add eggs, minced meat, and other ingredients, that's it. Although it hides some additional secrets inside, so don't miss this step-by-step recipe.

Ingredients

• 1 kg of rice
• 100 grams of Chinese onion chopped
• 1 tbsp minced garlic
• 1 red bell pepper
• 2 eggs
• 1 piece of ginger
• Vegetable oil
• 1 tbsp oyster sauce
• Soy sauce
• Salt and pepper
• Tenderloin, chicken, or pork

Preparation

• Start by cooking the rice until it is al dente, rather hard (this point is important since at the end of the process the rice will have a moment of frying)
• Put the casserole on the fire. Add the water and the rice, all together.
• When it starts to boil, leave the rice for about 4 minutes until the water evaporates.
• When you see that there are no water bubbles on the surface of the rice, lower the heat. Neither to the minimum nor to the medium temperature and cover the casserole.
• Leave like this for 14 minutes. Let rest.
• It is advisable to cook the rice without salt. In this case, the soy sauce adds salt to the recipe. You have to be careful with that.
• Do not go overboard with the cooking of the rice, if it is very cooked, it will be too soft and it will not be useful for the recipe. Reserve the rice.

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Preparation of the accompaniment of Arroz chaufa

• Wash and chop the rest of the ingredients to have them ready when adding them to the wok.
• Clean the protein you have chosen (the tenderloin or the chicken) of any possible remains of fat and cut it into small cubes.
• Wash and chop the red pepper and the Chinese onion. Peel and grate the ginger and reserve it.
• Beat the eggs in a bowl and in a wok or, failing that, a frying pan. Heat two tablespoons of oil.
• When it is hot make an omelet with the eggs. Remove the tortilla, chop it, and reserve it.
• Add two more tablespoons of oil. Once it is very hot, add the grated ginger and the chopped chicken.
• If you want to add pieces of fresh sausage it is also great. In many areas of Peru, you will find this rice with sausages.
• Fry the meat until see that it begins to brown. Withdraw and reserve.
• Final preparation and presentation of the chaufa rice
• Add some more oil if you see that it is necessary.
• When the oil is hot again. Add the chopped pepper and the Chinese onions.
• Sauté over high heat, without stopping stirring, until you see that the vegetables begin to toast. It will be al dente, rather hard.
• Add the chicken and rice that you have reserved and soy sauce.
• Put the wok very hot so that the flavors are integrated.
• Once the ingredients have taken the soy sauce, test to see if you need to add any more.
• End up adding the tortilla and integrating it with the rest of the ingredients. Serve the chaufa rice very hot at the moment.

This Peruvian rice is a very complete dish that can perfectly pass as a single dish.

In some areas, they add an extra touch of spiciness with ají Amarillo or rocoto, although for those not initiated in the world of spicy, today's recipe is light and for all tastes. A very helpful dish, quick to prepare, cheap, and simple. Will you dare to prepare it at home?

Vegan Peruvian Arroz ChaufaInspired Recipe

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Instructions

First, prep your veggies! Julienne, your sweet potatoes, cut up the red onion and slice the scallions thinly.Heat at a moderately low flame in two large skillets, and add enough olive oil to coat the pan (I'd suggest two tablespoons). After heating, the sofrito is added to one of the skillets and cooked for 3 minutes, or until it becomes lighter green.

The other skillet should add the sweet potatoes and cook until they're crisp and pleasant, similar to french fries! When the sweet potatoes cook in one pan, it is time to make the fried rice in another. Add the red onion and scallions when the sofrito is cooked to serve. For 5 minutes, cook until the mixture is soft. Mix in spinach. Stir until it is combined. Finally, stir in the cooked spinach until it is lightly discoloured.

When the spinach is cooked, add the rice to the pan, mixing until it is distributed evenly across your pan (my remaining rice turned out to be somewhat lumpy, and it took about a minute to break it down!).

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Next, add a dash or approximately half a teaspoon of the sesame oil, and mix. A small amount can make a difference! Then, add three tablespoons of soy sauce to the mix. It is recommended to let it simmer for 5-10 minutes before serving.

As you can see, I put the sweet potato and rice fries into a mason jar with ketchup sprinkled over the top. I only brought a small amount; honestly, I would have eaten the entire portion! The flavour immediately brought me back to the familiarity of enjoying Arroz Chaufa. This recipe is simple and quick to prepare for a quick lunch or swift, no-hassle dinner.

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