📝 About This Recipe
Born from the vibrant fusion of Chinese techniques and Peruvian ingredients, Arroz Chaufa de Mariscos is a cornerstone of 'Chifa' cuisine. This dish marries the smoky 'wok hei' of traditional fried rice with the briny, coastal treasures of the Pacific. It is a high-heat masterpiece featuring succulent shrimp, tender calamari, and scallops, all brought together by the aromatic punch of ginger, scallions, and a hint of sesame oil.
🥗 Ingredients
The Rice Base
- 4 cups White rice (cooked, chilled overnight, and grains separated)
- 3 tablespoons Vegetable oil (high smoke point oil like canola or grapeseed)
Seafood Medley
- 1/2 lb Large shrimp (peeled and deveined)
- 1/2 lb Calamari rings (cleaned and patted dry)
- 1/2 lb Bay scallops (tough side muscles removed)
Aromatics and Seasoning
- 1 tablespoon Fresh ginger (peeled and finely minced)
- 3 pieces Garlic cloves (minced)
- 1/2 cup Red bell pepper (finely diced)
- 1 bunch Scallions (whites and greens separated, finely chopped)
- 3-4 tablespoons Soy sauce (Sillao) (dark soy sauce is preferred for color)
- 1 tablespoon Oyster sauce (adds savory depth)
- 1 teaspoon Toasted sesame oil (for finishing aroma)
- 1/2 teaspoon Granulated sugar (to balance the saltiness)
The Omelet
- 3 pieces Large eggs (beaten with a pinch of salt)
👨🍳 Instructions
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1
Ensure your rice is cold and the grains are individual; if they are stuck together, gently break them apart with your hands before starting.
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2
Heat 1 tablespoon of oil in a large wok or heavy skillet over high heat until it begins to shimmer and smoke slightly.
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3
Pour in the beaten eggs and swirl to create a thin omelet. Cook for about 30-45 seconds until set, then chop it into small pieces with your spatula, remove from the wok, and set aside.
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4
Wipe the wok clean, add another tablespoon of oil, and increase the heat to maximum. Add the shrimp, calamari, and scallops in a single layer.
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5
Sear the seafood for 2 minutes without moving them to get a nice char, then toss quickly for another minute until just opaque. Remove and set aside with the eggs.
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6
Add the final tablespoon of oil to the wok. Throw in the minced ginger, garlic, bell pepper, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant but not burnt.
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7
Add the cold rice to the wok. Press the rice against the hot sides of the wok to sear it, then toss. Repeat this for 3-4 minutes until the rice is heated through and slightly 'toasted'.
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8
Drizzle the soy sauce and oyster sauce over the rice. Sprinkle the sugar. Toss vigorously to ensure every grain of rice is evenly coated and turns a beautiful mahogany color.
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9
Return the cooked seafood and the chopped eggs to the wok. Toss everything together for 1 minute to marry the flavors.
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10
Turn off the heat. Stir in the green parts of the scallions and drizzle the sesame oil over the top.
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11
Give it one final toss and serve immediately while the 'wok hei' (breath of the wok) is at its peak.
💡 Chef's Tips
Always use day-old rice; fresh rice is too moist and will result in a mushy texture. Pat your seafood completely dry with paper towels before cooking to ensure it sears rather than steams. Keep the heat as high as possible throughout the process to achieve that signature smoky flavor. If you like spice, add a teaspoon of Peruvian Aji Amarillo paste when sautéing the garlic and ginger. Don't overcook the seafood in the first stage, as it will continue to cook slightly when added back to the rice.
🍽️ Serving Suggestions
Serve with a side of 'Salsa Criolla' (Peruvian lime-marinated onions) for a bright, acidic contrast. Pair with a cold glass of Inca Kola, the classic bubblegum-flavored soda of Peru. Offer a small bowl of spicy Rocoto cream or Aji Amarillo sauce on the side for those who want heat. Top with a few wonton strips or toasted sesame seeds for extra crunch. A side of pickled daikon and carrots (Encurtido) cleanses the palate between bites.