How to make chaufa rice, a dish of Asian origin from the traditional chifa cuisine of Peru

What does "chifa cuisine" mean?

A gastronomy created by the diverse culinary customs of these immigrants and their readaptation to the territory and ingredients of the area.

Chifa cuisine is very popular in Peru and was created with the arrival of Chinese workers to Latin America, almost in conditions of slavery.

The working conditions and the high debts they incurred due to an unfair system meant that they had to remain on Peruvian estates for longer periods of time.

Why is it called chifa?

Known as "culi," Chinese migrants had to adapt to Peruvian society. As time passed, they permeated the culture; even one of the national dishes, lomo saltado, has a strong Chinese influence.

The term chifa means "to eat cooked rice" and was used by Peruvians to refer to Chinese restaurants where they offered their food. Today, these restaurants are part of Peru's culinary heritage.

Among the most outstanding dishes is the popular chaufa rice, a dish that perfectly combines both cultures.

What is chaufa rice in Peru?

This is a type of fried rice with various ingredients; there are hundreds of variations. Chaufa rice can be made with egg, chicken, beef, pork, trout, or seafood such as prawns, among others.

Chaufa rice is a staple of Peruvian cuisine, especially in home-cooked meals. But it's in the famous chifas, or Chinese restaurants, where you'll usually find this affordable and filling dish.

The word chaufa comes from the Chinese word chaofan, which means "fried or scrambled rice." Chinese scallions are an essential ingredient in chaufa rice, giving it its characteristic flavor.

Each region of the country has its own version; it will depend on the area of the country and the most typical product to be able to make chaufa rice with it.

Ingredients:

• 2 cups of cooked rice
• 5 Eggs
• 300 grams of Chicken Thigh
• 1 Red Pepper
• 2 Chinese onions
• 1 Onion
• 2 cloves of garlic
• 1 tbsp. grated ginger
• 1/4 cup of soy sauce
• 2 tsp. Sesame Oil
• 1 tsp. Ground Black Pepper
• 1 tsp. Ground cumin
• 1 cda. Sal
• Vegetable oil

Preparation:

• Nothing beats leftover cooked rice for fried rice.
• In a wok or a large frying pan, place a good amount of vegetable oil and let it heat up.
• Sauté the finely chopped onion and red pepper in hot oil.
• After a few minutes, add the raw chicken and let it sear.
• Then add the chopped garlic, grated ginger, and finely chopped scallions.
• Once they have browned, it's time to drop in the two cups of rice.
• Stir for a few minutes to prevent sticking; add more oil if necessary.
• Finally, add the soy sauce, sesame oil, black pepper, cumin, and salt.
• Add the scrambled eggs on top of everything and now, let's get started.
• Increase the heat intensity and give it a vigorous stir so that all the flavors blend together.
• The movement should be constant and continuous. You should cook for at least 5 minutes.
• It's time to take it off the heat and serve it in a large bowl.

This is one of the classics of Peruvian food, chaufa rice is synonymous with multiculturalism and a reflection of the most local gastronomy of Peru.