Arroz chaufa de cerdo, the Peruvian fried rice that will conquer you

Total: 1 h Diners: 4

The Peruvian Chinese colony has left such a mark that a typical Peruvian rice, fried rice, has become a national emblem under the name of chaufa rice. This rice – an indisputable symbol of Chifa cuisine – can be made with seafood, chicken, beef or, as in this case, pork, using a good fresh Iberian bacon. But the process would be absolutely the same if we use other meat or fish.

The secret of this rice is to make it in a wok or a very very hot pan where you sauté everything over high heat until you get a rice with all the flavor of the sauces that are added and the characteristic final point of the scrambled egg that can never be missing in any chaufa.

Ingredients

. Brilliant Sabroz rice that we will have previously cooked, 4 cups Spring onion, 2 u Chinese onion, 2 u Garlic clove, 1 u Fresh ginger, 20 g Red bell pepper, 1/2 u Carrot, 1 u Fresh Iberian bacon, 200 g Sesame oil, 1 teaspoon Soy sauce, 100 ml Oyster sauce, 1 tablespoon Sugar, 1 teaspoon Salt and black pepper, c/s Eggs, 4 u Soft olive oil, 4 tablespoons

Step 1

Chop the spring onion finely to be the base of our rice, chop also the red bell pepper removing the inner seeds and the white parts. Peel the carrot and chop it into small squares.

Step 2

In the frying pan that we are going to use prepare a French style omelette with the four eggs well beaten, it is not necessary that it is precious because then we are going to chop it and we will incorporate it to the sauté at the last minute.

Step 3

Crush the garlic clove with the ginger and a little oil to make a paste, set aside.

Step 4

Peel the Chinese (green) spring onion very finely and chop the bacon into small squares.

Step 5

With everything ready, we will start the sauté, which will be short and quick and that is why we need to have everything cut and prepared in advance. Heat a frying pan or wok over high heat and add the oil with the garlic and ginger paste, sauté just a few seconds until it begins to brown and add the chopped white onion (not the Chinese), red bell pepper and carrot. Sauté stirring continuously, bringing out all its aromas, toasting on the outside slightly but stirring so that it does not burn.

Step 6

Add then the chopped bacon and do the same, sauté it stirring over high heat so that it browns well on the outside and cooks on the inside.

Step 7

Add the cooked rice and let it toast slightly, always over high heat, in the pan. Add and leave for a few minutes until it begins to sound, stir well scraping with a spoon that does not damage the wok or pan and leave again again toasting, so that the grains are well separated and take a little crispy.

Step 8

Then add all the sauces and stir well, add salt and black pepper. Incorporate also the omelette in the last minute and the chopped Chinese green onion.

Tricks and suggestions

This recipe is based on a long cooked white rice that we will have to leave cooked in advance so that it has time to cool down but without being a plaston, it is important for the success of the recipe. It could be added at the end a few drops of lime juice and spicy to taste. If you would like to make it with seafood, in Peru they use a lot of scallops, octopus and prawns, to make it with chicken and make it juicy I recommend some chicken thighs and beef a good tapilla or sirloin, meats that serve to sauté and not to cook.

Sauces can be found in almost all supermarkets and are key to this rice, you should not forget them, and as for the Vegetable Recipes that are added the possibilities are endless ….There are those who add peas to the chaufa rice, for example, and also those who add at the end some slices of rocoto (or some fresh chili) on top to give a funny touch of spice to this rice that is usually served in endless trays of much copete.