📝 About This Recipe
A vibrant celebration of Chifa culture, this Quinoa Chaufa reimagines the classic Peruvian-Chinese fried rice by swapping grains for protein-packed, nutty quinoa. This dish marries the smoky essence of a high-heat wok with the earthy depth of the Andes, creating a meal that is both incredibly nutritious and deeply comforting. With its signature blend of ginger, soy, and crisp vegetables, it offers a sophisticated texture and a savory umami punch that rivals any traditional takeout.
🥗 Ingredients
The Grains
- 4 cups White or Tricolor Quinoa (cooked and chilled, preferably day-old)
Proteins and Aromatics
- 1 lb Chicken Breast (cut into small 1/2-inch cubes)
- 3 large Eggs (lightly beaten)
- 2 tablespoons Fresh Ginger (peeled and finely minced)
- 3 cloves Garlic (minced)
Vegetables
- 1 medium Red Bell Pepper (finely diced)
- 1 bunch Scallions (whites and greens separated, thinly sliced)
- 1 cup Snow Peas (sliced into thin matchsticks)
Sauce and Seasoning
- 3-4 tablespoons Soy Sauce (adjust to taste)
- 1 tablespoon Oyster Sauce (adds rich depth)
- 1 teaspoon Toasted Sesame Oil (for finishing aroma)
- 3 tablespoons Vegetable Oil (high smoke point oil for frying)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Ensure your quinoa is cooked and completely cold. If it is wet or warm, it will steam rather than fry, losing that signature texture.
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2
Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
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3
Pour in the beaten eggs and swirl to create a thin omelet. Cook for 1 minute until set, flip briefly, then remove from the pan. Chop into small ribbons and set aside.
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4
Wipe the wok clean and add another tablespoon of oil. Increase heat to high.
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5
Season the chicken cubes with a pinch of salt and white pepper. Add them to the wok in a single layer and sear until golden brown and cooked through (about 4-5 minutes). Remove and set aside.
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6
Add the final tablespoon of oil to the hot wok. Toss in the minced ginger and garlic, stirring constantly for 30 seconds until fragrant but not burnt.
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7
Add the red bell pepper and the white parts of the scallions. Stir-fry for 2 minutes until the pepper is slightly softened but still retains a snap.
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8
Add the chilled quinoa to the wok. Using a spatula, break up any clumps and spread the grains out to maximize contact with the hot surface.
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9
Stir-fry the quinoa for 3-4 minutes, allowing some grains to slightly toast and pop.
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10
Return the cooked chicken, chopped egg, and snow peas to the wok. Toss everything together to combine.
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11
Drizzle the soy sauce and oyster sauce over the mixture. Stir-fry vigorously for another 2 minutes until the quinoa is evenly coated and turns a beautiful mahogany color.
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12
Turn off the heat. Fold in the green parts of the scallions and drizzle with the toasted sesame oil.
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13
Give it one final toss and serve immediately while steaming hot.
💡 Chef's Tips
Always use day-old quinoa; the drying process in the fridge prevents the dish from becoming mushy. Don't crowd the pan—if your wok isn't large enough, fry the quinoa in two batches to maintain high heat. White pepper is traditional in Chifa cooking and provides a subtle heat that black pepper cannot replicate. For a vegetarian version, swap the chicken for firm tofu cubes and use vegetarian stir-fry sauce instead of oyster sauce. To get that 'Wok Hei' (breath of the wok) flavor, keep the heat as high as possible and keep the ingredients moving.
🍽️ Serving Suggestions
Serve with a side of spicy Salsa Criolla (Peruvian lime-marinated onions) for a bright acidic contrast. Pair with a glass of chilled Chicha Morada (purple corn drink) for an authentic Peruvian experience. Top with a few slices of fresh avocado for a creamy addition that complements the nutty quinoa. Drizzle with a little Sriracha or Peruvian Rocoto paste if you prefer an extra kick of heat.