📝 About This Recipe
Born in the bustling 'Chifa' restaurants of Lima, Aeropuerto is a high-energy fusion of flavors where Cantonese stir-fry techniques meet Peruvian soul. This legendary dish earned its name because it’s where 'everything lands'—a harmonious crash of fried rice, crispy noodles, savory proteins, and vibrant vegetables. It is the pinnacle of comfort food, offering a smoky 'wok hei' aroma and a delightful contrast of textures that defines the unique Chinese-Peruvian culinary identity.
🥗 Ingredients
The Grains and Noodles
- 4 cups Long-grain white rice (cooked, chilled overnight for best texture)
- 200 grams Egg noodles or Thin Spaghetti (cooked al dente and drained)
Proteins and Aromatics
- 300 grams Chicken breast or thigh (cut into small bite-sized cubes)
- 3 large Eggs (lightly beaten)
- 1 tablespoon Fresh Ginger (minced very fine)
- 3 cloves Garlic (minced)
Vegetables
- 2 cups Mung bean sprouts (Frijolito Chino) (fresh and crunchy)
- 1 bunch Scallions (Green Onions) (separated into white and green parts, sliced)
- 1/2 cup Red Bell Pepper (finely diced)
The Sauce and Seasoning
- 4 tablespoons Soy Sauce (Sillao) (use a mix of light and dark soy if available)
- 1 tablespoon Oyster Sauce (for depth and umami)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
- 3-4 tablespoons Vegetable Oil (high smoke point oil for the wok)
- 1/2 teaspoon MSG or Chicken Bouillon powder (optional, for authentic Chifa flavor)
👨🍳 Instructions
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1
Ensure your cooked rice and noodles are cold and dry. This prevents the dish from becoming mushy and helps achieve that signature fried texture.
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2
Heat 1 tablespoon of oil in a large wok or wide skillet over high heat until it starts to shimmer or smoke slightly.
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3
Pour in the beaten eggs. Swirl them around to create a thin omelet, cook for 30 seconds, then break it into small pieces with your spatula. Remove 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 them until golden brown and fully cooked (about 3-4 minutes). Remove and set aside with the eggs.
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5
Wipe the wok if necessary, then add the remaining oil. Toss in the white parts of the scallions, minced ginger, garlic, and diced red pepper. Stir-fry for 30-45 seconds until fragrant.
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6
Add the cooked noodles to the wok. Spread them out and let them sear for about 1 minute without moving them to get some crispy edges, then toss.
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7
Add the cold rice to the wok, breaking up any large clumps with the back of your spoon. Mix thoroughly with the noodles and aromatics.
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8
Pour the soy sauce, oyster sauce, and bouillon powder (if using) over the rice and noodles. Stir-fry vigorously over high heat for 2-3 minutes so every grain is coated and toasted.
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9
Return the cooked chicken and eggs to the wok. Toss well to redistribute the proteins.
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10
Add the bean sprouts and the green parts of the scallions. Stir-fry for only 30-60 seconds; you want the sprouts to just soften but remain crunchy.
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11
Turn off the heat and drizzle the sesame oil over the top. Give it one final toss to release the aroma.
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12
Serve immediately while steaming hot, piled high on a large platter.
💡 Chef's Tips
Always use day-old rice; fresh rice contains too much moisture and will clump together. Get your wok as hot as possible before adding ingredients to achieve 'wok hei' (the breath of the wok). Don't overcook the bean sprouts; they should provide a fresh, watery crunch against the savory rice. If you like spice, add a teaspoon of Peruvian 'Aji Amarillo' paste or Chinese chili oil during the aromatic step. Feel free to swap chicken for Char Siu (Chinese BBQ Pork) or shrimp for a deluxe version.
🍽️ Serving Suggestions
Serve with a side of 'Inca Kola', the classic bubblegum-flavored Peruvian soda that perfectly cuts through the savory soy notes. Top with a few wonton strips or serve alongside fried wontons (Kam Lu Wantan) for extra crunch. Provide a small bowl of spicy 'Salsa de Aji' (Peruvian hot sauce) for those who want an extra kick. Pair with a simple clear wonton soup to balance the richness of the stir-fry.