Peruvian Chaufa Rice

El hoop rice or also known as Fried rice. It is an emblematic dish that comes from the word driver. This delicious recipe comes from the Chinese cooks who used to gather rice, which was the product of their work; and that of that leftover, they made a mixture of what would later be called arroz chaufa. The wild fire of its sauteed, the white rice of the daily company with the point of kion and Chinese onion to give that unique little flavor. All this gave life to dishes that today are part of our daily life and Peru. This famous and popular dish could not be missing from the recipe book of My Peruvian Food, and that is why today I will share my homemade recipe.

History of Peruvian Chaufa Rice

It is difficult to know when the hoop rice became a must-see set in the home of the peruvian familyWhat we can do is trace it back to its origins. It was the second half of the XNUMXth century, when thousands of Chinese citizens They came to Peru to work in the fields, they all did it on unacceptable contracts after a few years they managed to renegotiate them to have better conditions, this allowed them to save for their own business that mostly ended up being an inn where local cuisine was served of those times, it was there that without a defined plan or strategy, they slipped into the Creole seasoning of Peruvian cuisine.

Peruvian Chaufa Rice Recipe

In my house the chaufa recipe It was not made with roast pork, or chicken, or duck, or prawns. It was made with a mince of sausages that were sold in the supermarket of that time. I imagine that to give the last chance to those sausages that were about to die. But as is often the case, for a long time I thought that was the homemade recipe and that in all the houses it was done the same, however time would teach me that no, that the great virtue of the chaufa is his ability to show himself unique and incomparable according to the taste and memory of the various Peruvian families.

Next I will show you the ingredients that we will need to prepare a homemade chaufa rice in the style of my Peruvian food. Take note! 🙂

Ingredients

Peruvian Chaufa Rice Preparation

1. We start by pouring in a frying pan over medium heat, a jet of oil with half a cup of finely chopped Chinese onion, a tablespoon of minced garlic and a tablespoon of grated kion.
2. Add half a cup of diced red pepper and a cup of some meat, whichever you prefer.
3. We brown everything quickly for 2 minutes and add 4 cups of rice, we increase the cooking to the maximum and we stop moving until it begins to sound as if it were roasting or frying in the background.
4. At that point we scrape the bottom and hit the rice with the wide side of a ladle and spin.
5. We stop moving again until it sounds like toast again. We repeat this process 3 times and only then add 4 tablespoons of sesame oil, 8 tablespoons of soybean, salt, pepper, a pinch of sugar, 1 tablespoon of oyster sauce and 2 cups of Chinese onion.
6. At the end we add a chopped omelette made with 4 eggs. We take one last move and voila! Enjoy! 🙂

Tips and tricks to make a delicious chaufa rice

• At the end, add a few drops of lemon and a little bit of homemade liquefied hot pepper, the kind that you always have in the refrigerator, do the test and then tell me 🙂

Did you know?

Rice is a staple of the diet of many cultures and a good source of energy in the form of carbohydrate. For its consumption to be healthy, it is important to know the calories it contains, for example 100 grams of fried rice have 160 calories, therefore the amount of calories that this dish contains is dependent on the rice, its consumption in excess can increase the risk of obesity , so with a lot of control.