📝 About This Recipe
This exquisite dish represents the ultimate marriage between ancient Andean preservation techniques and the vibrant Chinese-Peruvian 'Chifa' tradition. By replacing traditional proteins with smoky, salty 'Charqui' (dried alpaca or beef jerky), we elevate the classic fried rice into a rustic, umami-rich masterpiece. Each bite offers a satisfying contrast between the crispy, rehydrated jerky and the aromatic, ginger-scented rice, finished with the high-heat 'wok hei' that defines authentic Peruvian street food.
🥗 Ingredients
The Protein
- 200 grams Charqui (Alpaca or Beef Jerky) (soaked in warm water for 20 minutes, then shredded into bite-sized pieces)
- 2 tablespoons Vegetable Oil (for frying the charqui)
The Rice Base
- 4 cups White Rice (cooked the day before and refrigerated; long-grain preferred)
- 3 large Eggs (beaten with a pinch of salt)
- 1 tablespoon Sesame Oil (to be added at the end for aroma)
Aromatics and Vegetables
- 1 tablespoon Fresh Ginger (Kion) (peeled and finely minced)
- 2 cloves Garlic (finely minced)
- 1/2 cup Red Bell Pepper (cut into small 1cm squares)
- 1 bunch Scallions (Green Onions) (whites and greens separated, finely sliced)
The Sauce
- 3-4 tablespoons Dark Soy Sauce (Sillao) (adjust for color and saltiness)
- 1 tablespoon Oyster Sauce (for depth of flavor)
- 1/2 teaspoon Granulated Sugar (to balance the saltiness of the charqui)
- 1/4 teaspoon MSG (Ajinomoto) (optional, but traditional for authentic Chifa taste)
👨🍳 Instructions
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1
Prepare the Charqui: After soaking the dried meat for 20 minutes, drain it well and pat it dry with paper towels. Shred it by hand or lightly pound it to loosen the fibers.
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2
Heat 1 tablespoon of vegetable oil in a wok or large heavy-bottomed skillet over medium-high heat. Fry the shredded charqui until it becomes crispy and golden. Remove and set aside.
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3
In the same wok, add a little more oil if needed. Pour in the beaten eggs and cook them like a flat omelet. Once set, break the egg into small pieces with your spatula, remove, and set aside.
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4
Wipe the wok clean and increase the heat to high until the pan begins to smoke slightly. This is crucial for the 'wok hei' flavor.
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5
Add 1 tablespoon of oil, then toss in the minced ginger, garlic, and the white parts of the scallions. Stir-fry rapidly for 30 seconds until fragrant but not burnt.
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6
Add the red bell peppers and stir-fry for 1 minute, maintaining the high heat.
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7
Add the cold, day-old rice to the wok. Use your spatula to break up any clumps. Toss the rice constantly for 2-3 minutes so every grain is coated in oil and heated through.
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8
Return the crispy charqui and the cooked egg pieces to the wok. Toss to combine.
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9
Drizzle the soy sauce and oyster sauce around the edges of the wok so it sizzles before hitting the rice. Sprinkle the sugar and MSG (if using) over the top.
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10
Toss everything vigorously for another 2 minutes. The rice should take on a uniform, deep brown color.
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11
Turn off the heat. Drizzle the sesame oil over the rice and toss in the green parts of the scallions.
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12
Give it one final mix and serve immediately while steaming hot.
💡 Chef's Tips
Always use day-old rice that has been refrigerated; fresh rice contains too much moisture and will turn mushy in the wok. If you cannot find alpaca charqui, high-quality beef jerky (unsweetened) or 'cecina' (Amazonian smoked pork) are excellent substitutes. Don't crowd the pan. If you are doubling the recipe, cook it in two batches to ensure the rice fries rather than steams. Taste the charqui before adding salt to the dish; dried meats are naturally very salty, so you may not need extra salt beyond the soy sauce.
🍽️ Serving Suggestions
Serve with a side of 'Salsa de Cocona' or a spicy 'Salsa de Rocoto' for a heat kick that cuts through the richness. Pair with a glass of ice-cold Chicha Morada (purple corn drink) to balance the savory flavors. Accompany with fried wontons (wantán frito) and sweet and sour sauce for a full Chifa experience. Top with a few strips of fried wonton skins for extra crunch.