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arroz-chaufa

I worked under chef David in a high end Peruvian restaurant and my favorite days were when we had arroz chaufa for family meal. In the 1800s there was an influx of immigrants from China to Peru, and over time this influenced the local cuisine. A new genre of food was born. Chifa, Peruvian-Chinese fusion. I invited Peruvian Chef David to show me how to make my favorite chifa dish. Arroz Chaufa starts with getting alll the prep done in advance because this dish moves quick. Everything gets done in one pan, first the eggs, then the protein of choice. We went with my favorite, steak, and once it developed some color we add the veg. We avoid overcooking to keep their texture, just 30 seconds then we added the garlic, ginger, and scallion whites. Once aromatic, go in with the day old rice. Because it’s dried out and hardened it won’t go mushy. Sauce it up with soy sauce, oyster sauce, and sesame oil then season with msg and sugar. Finish it off with the scallion greens and you’re left with a 30 minute meal that’s satisfying and super duper yummy.

Ingredients