Chaufa Carnivore Express Rice (Chicken, Beef and Pork)

25 min
This is the classic Peruvian Chaufa Rice, the delicious fusion of Chinese and Creole cuisine, but elevated to maximum carnivorous power. Using white rice cooked the day before as a base (the secret for a chaufa graneadito), pieces of roasted chicken, beef and pork (or Chinese sausage) are sautéed over high heat in a wok, together with the essential aromatics: kion (ginger) and garlic. The rice is incorporated, mixed with the egg in the form of a tortilla and seasoned with the magical combination of sillao (soy sauce), sesame oil and oyster sauce. The final touch is given by Chinese beans (bean sprouts) and chopped Chinese onion. It's a quick, complete and absolutely addictive dish.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Very large wok or skillet.
  • + Wooden spoon or wok spatula.
  • + Cutting board and knife.
  • + Bowls.

INSTRUCCIONES

Step 1:

Prepare the Meats. Season the chicken and beef cubes with salt and pepper.

Step 2:

Seal and Cook. Heat a good stream of oil or butter in the wok over a very high heat. Seal chicken and beef until golden brown. Add the roasted pork or Chinese sausage and sauté for another minute. Remove all the meat from the wok and set it aside.

Step 3:

The Aromatic Sofrito. In the same wok, add a little more oil if necessary. Sauté the garlic, kion and the white part of the chopped Chinese onion over high heat for a few seconds, until fragrant.

Step 4:

Add the Rice. Add the Chinese beans and sauté quickly. Immediately afterwards, add the cooked rice from the day before. With the spatula, shred and sauté the rice over high heat, stirring constantly to heat it evenly and imbue it with the flavor of the sauce.

Step 5:

The Egg. Make a hole in the center of the rice. Pour in a drizzle of oil and add the beaten eggs. Stir quickly to form a scrambled tortilla. Once cooked, mix it with the rest of the rice.

Step 6:

The Final Encounter. Return the reserved meats to the wok. Season with Chinese cinnamon (if using), sillao, oyster sauce and sesame oil.

Step 7:

Sautéed Maestro. Mix and sauté everything over very high heat for a couple of minutes, with enveloping movements, until the rice takes on a uniform color and all the ingredients are well integrated and hot.

Step 8:

Serve. Turn off the fire. Add the green part of the chopped Chinese onion, make a final mixture and serve the chaufa immediately.

TIPS

  • + Rice from the Day Before, ALWAYS! : It's the number one secret to a perfect suit. Rested and cold rice is drier and the grains are loose when sautéed, preventing a dough from forming.
  • + High Fire and Hot Wok: The soul of the chaufa lies in the sautéed at a very high heat. This gives it that characteristic smoky flavor called “wok hei”. If you don't have a wok, use the largest pan you have and don't overload it.
  • + Pork Lard: If you can get it, using lard instead of oil gives the chaufa a much more authentic flavor and aroma.
  • + Order of Ingredients: Order is important. Sealing the meat well first, then the aromatic ones, and adding the sauces at the end prevents the ingredients from being parboiled instead of being sautéed.
  • + Don't Pass the Frejolito: Chinese beans (bean sprouts) should be crisp. Add it just before the rice and sauté it just for a few seconds.