Whether you’re looking for a new delicious dish to try, or you already love Peruvian Fried Rice, you will love this simple fried rice recipe. Arroz Chaufa is irresistibly delicious, and you probably have all the ingredients you need to make this tasty dish right in your kitchen.
What Is Arroz Chaufa?
Dishes of this nature are known as Chifa. Arroz Chaufa is probably one of the most popular Chifa.
Arroz de Chaufa, also called Arozz Chaufa translates to Chinese Rice. It is a fusion of Chinese and Peruvian cuisine.
Peruvian Fried Rice contains fresh vegetables such as green onions, red bell peppers, red onions, chicken, and cumin. And of course, no fried rice recipe is complete without some sesame oil, garlic, ginger, soy sauce, and scrambled egg. That is why you will find these ingredients in this Peruvian Fried Rice recipe.
History Of Arroz Chaufa
Arroz Chaufa is steeped in Chinese tradition. After slavery was abolished in Peru during the 19th century, plantation owners and managers in the Guano industry needed cheap labor. Like most large corporations, these owners and managers then sourced labor from overseas.
Approximately 100,000 Chinese immigrants, mostly Cantonese men, were coaxed into living and working in Peru.
Although the working and living conditions were dark and depressing, it became the birthplace of Arroz Chaufa. The payment was made with rice which the workers then mixed with soy sauce and any vegetables and meat scraps they could get their hands on.
I doubt the original fried rice contained chicken since it was popular and expensive at that time. It probably consisted of scraps of beef, pork, or other types of meat. Additionally, the name Chaufa is from the Cantonese language and translates to Fried Rice.
After their contracts expired, instead of moving back to China, many of these workers moved to larger cities and opened restaurants to generate income. These restaurants were known as Chi Fá, which translates to ‘eat rice’ in Cantonese.
Honestly, I don’t think the immigrants realized how popular Chifa would become or that it would still be popular to this day.
Which Rice Is Best For Fried Rice?
Ideally, Chinese-style medium grain rice is the best for Peruvian Fried Rice. However, Jasmine rice is a close second. Nevertheless, any long-grain rice will work for fried rice; just be sure to rinse the rice thoroughly to get rid of the excess starch.
Can I Use Freshly Cooked Rice To Make Fried Rice?
When it comes to fried rice, rice that has been rinsed thoroughly before cooking and chilled in the refrigerator for at least 10 hours or overnight works well. However, the best outcome you will get by using 2 to 3-day-old rice. If you need to use freshly cooked rice, cool it down for 5-10 minutes by spreading it around on a baking sheet. Then place it in the refrigerator for another hour and you’re ready to go.
Tips For Making Fried Rice
Fried rice comes together very quickly. Chopping vegetables one at a time will cause your onions to burn because you can’t add them until they are fully chopped.
Therefore, it’s best to have everything pre-chopped and pre-measured. If you want to cut down on the prep time even more, you can purchase pre-chopped veggies from the grocery store.
When preparing the rice for Arroz Chaufa, it’s best to cook it a few hours before or a day in advance. In addition to this, do not add the ginger to the soy sauce. Frying the ginger with the vegetables enables it to have a more robust flavor.
How To Store Arroz Chaufa
You can easily store the Peruvian Fried Rice in the fridge or freezer. If you’re looking to refrigerate the rice, put it in an airtight container and store up to 4 days.
If you are freezing the fried rice, place it into a freezer bag or an airtight container. Store the fried rice in the freezer for up to 6 months.
You can reheat the Peruvian Fried Rice in the microwave or on the stove. Make sure it has a temperature of 165°F / 75°C before removing it from the heat. 165°F / 75°C is the required safe temperature for reheated food.
Peruvian Fried Rice (Arroz Chaufa) Ingredients
Arroz Chaufa is very easy to make. However, it will take quite a bit of time to prep the ingredients.
Vegetable Oil: Vegetable oil is used for frying the eggs and sauteing the veggies. However, you can use any neutral flavored oil you desire. You can even use butter.
Eggs: Eggs are a very important part of fried rice. If you’re not a big fan of eggs, you can reduce the quantity to 2-3 eggs or leave them out of the recipe.
Salt And Black Pepper: Salt and pepper tie all the flavors of the fried rice together.
Chicken Thighs: Chicken thighs are full of flavor and work well with this dish. However, you can use chicken breasts in place of chicken thighs if you like them more.
Onion: Onions add a subtle sweetness to the fried rice.
Ginger: Ginger adds a slightly sweet, robust, and peppery flavor to the rice.
Red Bell Pepper: Red bell peppers add texture to the rice as well as sweetness.
Garlic: Garlic adds a warm earthy flavor to the dish.
Green Onions: Green onions add a subtle onion flavor to the fried rice.
Cumin: Cumin adds a warm, nutty flavor to the fried rice.
Soy Sauce: Soy sauce is made of fermented soybeans and will add an umami flavor to the rice.
Sesame Oil: Sesame oil adds a nutty, toasty flavor to the fried rice.
Worcestershire Sauce:- Worcestershire adds a sweet yet salty, tangy, and savory flavor to the rice.
Brown Sugar: Brown sugar adds a sweet flavor and balances out the other flavors in the dish. You can use honey, maple syrup, or white granulated sugar in place of the brown sugar.
White Rice: I used white rice since it has a bland flavor and absorbs the other flavors in the dish really well.
How to make the perfect Peruvian Fried Rice?
Peruvian Fried Rice is a versatile dish that is ready in minutes once you have everything prepped in advance. Start by cooking your egg and chopping it up into small pieces. In the same pan pre-cook your protein of choice and set it aside.
Cook your onions and bell peppers at medium heat until fragrant and add your spices. Add your cooled rice and start frying it. Now, add the soy sauce and Worcestershire sauce and continue cooking. Add back your egg, vegetables, and protein and cook for a few minutes. Serve hot and enjoy!
Store your leftover Peruvian Fried Rice in an airtight container in the fridge and enjoy it heated up in the microwave or on the stove.
What is the meaning of Chaufa in Peru?
Chaufa quite literally means Chinese rice in the Peruvian language. Arroz Chaufa is a mixture of Peruvian and Chinese cuisines.
How many calories does Peruvian Fried Rice have in it?
One portion of Peruvian Fried Rice contains around 311 calories. It really depends on how much you’re eating in one go or what you’re adding to it.
Can I use brown rice while making fried rice?
Yes, you can. You can use ready-to-serve brown rice as that will cook faster and much easier without burning any of the onions or base ingredients. If you’re looking to make this recipe healthier, use brown rice for the same flavor and fewer calories.
What kind of soy sauce should I use for Peruvian Fried Rice?
You can use any kind of soy sauce that you have available to you. A lot of recipes call for low-sodium soy sauce which is something you can use if you’re looking for less sodium in your Peruvian Fried Rice.
What sauce can I use instead of soy sauce in fried rice?
You can use any kind of salty or savory sauce in the fried rice. Worcestershire sauce, Miso sauce, or even Coconut Aminos will work great in this recipe.
What is the best protein to use in fried rice?
The best part about Peruvian Fried Rice is that it is very customizable. Not only with the vegetables you use, but with the protein as well. Any kind of protein will work with this recipe, you can use beef, pork, or even Seafood. You can also use Tofu as a vegan option.
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Peruvian Fried Rice (Arroz Chaufa)
For the Chicken
- 3 tbsp Vegetable Oil
- 1 tbsp Garlic paste
- 1 tsp Soy-Sauce
- 1/4 tsp Chinese 5 spice
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 boneless and skinless Chicken Breasts, cut into 1/2-inch pieces
- 2 tbsp fresh Ginger, minced
For the Rice;
- 3 cups cooked White Rice
- 1 tbsp Garlic paste
- 2 tbsp Soy-Sauce
- 1/2 tbsp Brown Sugar
- 1 tsp Worcestershire sauce
- 1/4 tsp Sesame oil
- 4 Green Onions, thinly sliced
- 1 Red Bell Pepper, sliced thinly
For the Egg Omelette;
- 2 large Eggs
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Wash and dry your boneless chicken thighs and cut them into 1/2-inch pieces.
- Place these pieces in a bowl and add the garlic paste, soy sauce, 5-spice, salt, pepper, and ginger. Mix well.
- Let the chicken marinade for at least an hour in the fridge.
- Once the chicken is done marinating, add oil to a frying pan and heat it over medium heat.
- Add the chicken and cook until tender and cooked through. Set aside until needed.
- Whisk the eggs along with salt and pepper in a small bowl.
- Heat up a tablespoon of Oil in a non-stick skillet and add the whisked eggs to it.
- Cook the eggs on low heat until they start to set, flip them over and cook for another 1-2 minutes. Remove from heat and let cool.
- Once cooled, cut the egg omelette into small bit size pieces and set aside.
Peruvian Fried Rice
- Add oil to a medium-sized skillet or wok and heat it over medium heat.
- Add in the spring onions and red bell pepper and cook for 6 minutes or until the onion has softened.
- Now, add in the garlic, ginger, and all the seasonings and cook until fragrant.
- In the meantime, grab a bowl and mix together the soy sauce, Worcestershire sauce, and brown sugar and set aside.
- Add half of the rice to the pan with the vegetables and mix to combine and add the rest of the rice.
- Stir in the sauce mixture and more salt and pepper if required and cook for 5 minutes.
- Add in the egg and the chicken and mix well to combine. Let it heat through for 5 minutes.
- Serve and enjoy!