Chaufa
A fast Peruvian-Chinese fusion, this fried rice is stir fried quickly with plenty of scrambled egg, spring onion, red pepper, soy sauce - and whatever else you choose!
Chaufa
€4.23 │ Serves 4 │ €1.06 per portion │ Under 30mins │ Peru
A fast Peruvian-Chinese fusion, this fried rice is stir fried quickly with plenty of scrambled egg, spring onion, red pepper, soy sauce - and whatever else you choose!
What to serve it with?
Peruvian meals like chaufa are typically quite hearty - meaning that it's great on its own in generous portions.
Leftovers
Spoonfeed meal plans save you money by using the economy of scale. Making extra from dinner into a leftover lunch avoids spending money and extra time cooking!
Chaufa is perfect for using up leftover rice from an earlier dish! Usually when we do chaufa, we add it to a Friday on a meal plan because we don't need lunch the next day. Since you can't reheat rice twice, and it's not ideal to eat cold, (though you can), chaufa is best eaten - and finished! - fresh and piping hot.
Utensils
- Wok
- Wooden spatula
- Serving spoon
Ingredients
- 300g rice (leftover is best)
- 3 eggs
- 2 spring onions
- 1 red pepper
- 3 garlic cloves
- Thumb of fresh ginger
- 60ml soy sauce
- Paprika
⚡ Flexible: Add your favourite protein 🍚
Buff up your chaufa with protein. Here's some of what you could cook in step 3, setting aside until step 5:
- Frankfurters: This is traditional! Slice up frankfurter sausages, frying them until charred +€1.49
- Chicken: Fry diced chicken +€4.25
- Beef: Fry diced beef +€6.15
- Prawn: Cook until pink +€7.30
🏆 Fancy: Chaufa a lo pobre +€0.70 per portion
Extra hungry? This variation is maybe not fancy in name, but it sure looks great! Chaufa a lo pobre, or poor man's chaufa, involves adding a side of fried, halved plantain and a fried egg on top of your rice.
Method
- Dice pepper and spring onion, separating the white from the green. Dice garlic and ginger finely, almost to a paste. Set aside.
- Fry and scramble eggs like omelette in a large wok with good oil. Set aside when cooked.
- Now is also a good time to cook your chosen protein and set that aside.
- On a medium-high heat, you can now fry the pepper, garlic, ginger, and the whites of the spring onion all together until fragrant. Keep the pan moving.
- Add spices. Once frying well, add back in your reserved ingredients and then throw in your leftover rice. Cook for about 1 minute.
- Pour in good soy sauce until brown (a great time to have both light and dark soy sauce on hand, you can use 2/3 light and 1/3 dark just for the colour).
- Toss all the ingredients until piping hot.
- Stir in half of the greens of spring onion and serve with the other half on top.
- Enjoy!