Where it comes from
Born from Cantonese immigrants who arrived in Peru in the 19th century, giving rise to chifa cuisine; arroz chaufa is.
On the plate
Smoky and savory with that elusive wok hei char, fluffy separate grains glossed in soy and sesame. Soft ribbons of egg, sweet scallion and tender meat punctuate every bite. Salty, deeply umami and instantly satisfying.
How it works
Cold, dried-out rice and a blazing wok keep grains from clumping and steaming, while quick high-heat tossing develops wok hei and lets the soy caramelize on the rice surface.
Variations
Chaufa de mariscos (seafood), chaufa de pollo, aeropuerto (chaufa mixed with tallarin saltado), or vegetarian.
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓15 min active
How it's made
8 steps · Show ↓- 12 min
Cook and chill rice the day before so the grains separate.
- 23 min
Beat eggs and scramble them in a hot wok, then remove.
- 34 min
Sear diced chicken or pork in very hot oil until cooked.
- 41 min
Add minced garlic and ginger and toss briefly.
- 53 min
Tip in the cold rice and stir-fry over high heat, breaking up clumps.
- 61 min
Splash in soy sauce and a little sesame oil and toss to color the rice.
- 71 min
Fold the egg and sliced scallions back in.
- 81 min
Stir-fry one more minute and serve piping hot.
