Healthy Meals You can Prepare with Chaufa Rice  

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Chaufa rice is a kind of sautéed rice deeply rooted in the Peruvian culinary art, but gastronomic records indicate that it has its origins in Chinese cuisine. It is said that chaufa rice is a version of the classic Chinese fried rice. It differs from Chinese cuisine in that the recipe of China includes the addition of sausage and cumin.

With this chaufa rice it is possible to cook healthy, dietetic and easy to prepare recipes.

You can find one of these recipes at https://carolinarice.com/recipes/arroz-chaufa/. There you’ll see the directions to cook it properly, as well as other interesting data about this rice.

Variations of chaufa rice  

As said there is not just one recipe for chaufa rice, or arroz chaufa as it is also known. There are variations offered by chefs and cooks, who have their way of preparing this rice. Below we list some of the most popular.

  • The light chaufa rice: prepared with egg white instead of whole eggs. Also, green vegetables and pureed rocoto peppers are used instead of meat and soy sauce.

  • The criollo or “creole” chaufa rice, made with strips of sirloin, plus Huacho salchicha, which is a spicy red-orange pork sausage, coriander, pureed rocoto peppers and lemon juice.

  • The Huachano arroz chaufa, whose main component is the Huacho sausage. The finished dish is topped with a chalaca sauce prepared with onion, yellow bell pepper, rocoto peppers, sweet corn and tomato, all seasoned with oil, lemon juice, salt and pepper.

  • Amazonian or amazónico chaufa made with ingredients from the Amazon region of Peru. Normally, it is prepared using cecina, which is a salted and dried or smoked meat, and maduros or fried sweet plantains.

  • Vegetarian chaufa prepared with shredded lettuce, greens, bean sprouts, sweet corn, peppers, rocoto pepper and lemon juice.

  • Chaufa rice with shrimp instead of meat. When using fresh shrimp, it is common to also use some of the “coral” (the orange liquid) from the heads.

  • Seafood chaufa rice prepared using seafood fried rice with squid, octopus and shrimp, with bean sprouts and noodles.

  • Arroz chaufa de todo el chanchito made with Huacho sausage, bacon, char siu, or Chinese roast pork, and morcilla (blood sausage or black pudding). The other ingredients are peas and bean sprouts.

Other variations may include quinoa, instead of rice, in some regions. In others, the noodles are sautéed with the rice.

Two easy and delightful preparations   

These are appetizing dishes for you to prepare for lunch, dinner or even for a special occasion.

Chaufa rice with chicken and vegetables  

It consists of a recipe for fried rice combined with vegetables, meat and eggs, all sauteed over high heat in a wok.

For its preparation, you must:

    1. Have previously cooked 300 g long grain rice to make this recipe.

    2. Once drained, sauté it in oil over high heat so that it browns a bit and reserve it.

    3. Then chop 250 g of Chinese onion (or chives) and 1 red bell bell pepper finely julienned.

    4. Grate ginger or sesame.

    5. Cut 400 g of chicken into very small pieces and season them in a wok with oil and over high heat.

    6. Proceed to brown the vegetables for three minutes.

    7. Then add the chicken and once browned, add the beaten egg, ginger or sesame.

    8. Stir for a few seconds and add the rice and a little soy sauce.

    9. Correct with salt and stir over high heat for a minute.

    10. Serve while still hot.

Chicken and broccoli chaufa rice  

This succulent dish will delight your diners.

  1. Cut 2 chicken breasts boneless and skinless into squares approximately 1 inch on each side.

  2. Heat 3 tablespoons of vegetable oil in a wok or medium skillet over medium heat.

  3. Add 1 tablespoon of the oil and then pour in 2 eggs lightly beaten.

  4. Cook as if they were finely chopped scrambled eggs. Transfer to a plate and set aside.

  5. In the same wok, heat another portion of oil and fry the chicken, stirring occasionally, until golden brown on all sides.

  6. Push the chicken to the edges of the wok and in the center add 2 garlic cloves minced and 2 teaspoons of ginger finely chopped. Sauté for 3 minutes, stirring to prevent burning.

  7. Add 1/2 cup of red bell pepper chopped into strips and then 2 cups of rice and stir everything. Fry well, stirring constantly.

  8. Add 1/2 cup of snow peas and 1 cup of broccoli lightly steamed. Continue stir-frying.

  9. Finally add 2 or 3 tablespoons of soy sauce and 1 teaspoon of sesame oil.

  10. Turn off the heat and sprinkle with 1/2 cup of scallions sliced and chopped. Serve immediately.

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