📝 About This Recipe
Born from the vibrant fusion of Chinese techniques and Peruvian ingredients, Arroz Chaufa Especial is the crown jewel of Chifa cuisine. This 'Special' version elevates the classic fried rice with a trio of proteins—tender chicken, succulent shrimp, and savory char siu pork—all wok-fired to smoky perfection. Infused with ginger, scallions, and a touch of sesame, it’s a high-heat symphony of textures that captures the soul of Lima’s culinary streets.
🥗 Ingredients
The Rice Base
- 6 cups Long-grain white rice (cooked, chilled overnight, and grains separated)
The Proteins
- 1/2 lb Chicken breast (cut into small 1/2-inch cubes)
- 1/2 lb Large shrimp (peeled, deveined, and tails removed)
- 1/2 lb Char Siu (Chinese BBQ Pork) (diced into small cubes)
- 4 pieces Large eggs (beaten with a pinch of salt)
Aromatics and Vegetables
- 2 tablespoons Fresh ginger (peeled and very finely minced)
- 3 pieces Garlic cloves (minced)
- 1 piece Red bell pepper (finely diced)
- 1 bunch Scallions (Green onions) (whites and greens separated, finely chopped)
The Sauce and Oil
- 4 tablespoons Vegetable oil (high smoke point oil divided)
- 3-4 tablespoons Dark soy sauce (Sillao) (use more or less for desired color)
- 1 tablespoon Oyster sauce
- 1 teaspoon Toasted sesame oil (added at the very end)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon MSG or Chicken bouillon powder (optional, for authentic Chifa umami)
👨🍳 Instructions
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1
Prepare all ingredients beforehand (mise en place). Once the wok starts smoking, the process moves very quickly.
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2
Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over high heat until it begins to shimmer.
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3
Pour in the beaten eggs. Let them set for 10 seconds, then scramble quickly into small pieces. Remove the eggs from the wok and set aside.
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4
Add another tablespoon of oil to the wok. Add the chicken cubes and sear until golden and cooked through (about 3-4 minutes). Remove and set aside.
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5
Wipe the wok if necessary, add a splash of oil, and sear the shrimp until pink and opaque (about 2 minutes). Remove and set aside.
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6
Add the remaining oil to the wok. Toss in the minced ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until incredibly fragrant but not burnt.
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7
Add the diced red bell pepper and the char siu pork. Stir-fry for 1 minute to render a little fat from the pork.
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8
Add the chilled rice to the wok. Using a spatula, break up any clumps. Press the rice against the sides of the hot wok to achieve 'wok hei' (the breath of the wok).
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9
Add the cooked chicken, shrimp, and scrambled eggs back into the wok with the rice. Toss everything together vigorously over high heat.
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10
Drizzle the dark soy sauce and oyster sauce over the rice. Sprinkle the sugar and bouillon powder (if using). Toss for 2-3 minutes until the rice is evenly colored a deep mahogany.
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11
Turn off the heat. Fold in the green parts of the scallions and drizzle with the toasted sesame oil.
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12
Give it one final toss and serve immediately in a large communal bowl or individual plates.
💡 Chef's Tips
Always use day-old rice that has been refrigerated; fresh rice is too moist and will turn mushy in the wok. Don't crowd the wok—if your stove isn't powerful enough, cook the rice in two batches to maintain high heat. Dark soy sauce (Sillao) is essential for that specific deep color and rich flavor characteristic of Peruvian Chifa. Ensure the ginger is minced very finely so it distributes evenly and doesn't provide overwhelming spicy bites. If you can't find Char Siu, you can substitute with smoked ham or diced hot dogs for a more 'home-style' Chaufa.
🍽️ Serving Suggestions
Serve with a side of 'Inca Kola'—the classic bubblegum-flavored golden soda of Peru. Pair with 'Wontons Fritos' (fried wontons) and a sweet and sour tamarind dipping sauce. Offer a small bowl of 'Ají Limon' or spicy rocoto paste on the side for those who want a Peruvian heat kick. A side of pickled radish and turnip (Nabo Encurtido) provides a perfect acidic crunch to cut through the richness. For a complete feast, serve alongside 'Lomo Saltado' for the ultimate Peruvian fusion dinner.