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4 Types of Arroz Chaufa (Peruvian Fried Rice)
Complete masterclass on four Peruvian chaufa variations: classic chicken, seafood, the iconic aeropuerto (with noodles, char siu and shrimp, served with wontons), and an Amazonian version with cecina, regional chorizo, fried plantain, and cocona ají. Includes pachikay aromatic oil and Sal Dim Sum seasoning.
Ingredients
Aeropuerto
- 1 batch Char siu pork + shrimp + Chinese noodles + bean sprouts + wontons (seared, noodles added with rice)
Aromatics
- 1 batch Pachikay (ginger + garlic + green onion white, infused in hot oil) (pour 200°C oil over minced aromatics)
Base
- 4 cups Day-old rice (plain, no salt) (refrigerated overnight)
Chaufa Amazónico
- 1 batch Cecina + regional chorizo + fried plantain + cocona ají (diced and seared in turmeric pachikay)
Chaufa de Mariscos
- 400 g Mixed seafood (scallops, shrimp, clams) (seared quickly)
Chaufa de Pollo
- 300 g Chicken breast or thigh (diced, seared)
Seasoning
- 1 batch Sal Dim Sum (280g sugar + 170g salt + 170g chicken powder) (mixed)
Steps
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1Prepare Sal Dim Sum (280g sugar, 170g salt, 170g chicken powder). Make pachikay: mince ginger, garlic, green onion whites; pour 200°C oil over them. For Amazonian variant, add grated fresh turmeric.Tip: Sugar in Sal Dim Sum is what gives chaufa its golden color, not the soy sauce.~15 min
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2Sear all proteins separately in very hot pans without moving. Reserve each. Make ají de cocona for Amazonian chaufa (cocona, red onion, lime, cilantro, ají charapita).Tip: Don't move proteins while searing — let steam evaporate first for a proper crust.~15 min
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3For each chaufa: hot pan, add pachikay with oil, add day-old rice, season with Sal Dim Sum. Rice should crackle and toast. Add seared protein, scrambled egg, green onion tops, sesame oil, tiny splash of soy sauce. Aeropuerto: add Chinese noodles with the rice, top with fried wontons.Tip: The crackling sound means the rice is caramelizing. Add soy sauce only at the very end, very little.~30 min
Nutrition (per serving)
580
Calories
28g
Protein
68g
Carbs
20g
Fat
3g
Fiber
Cultural Context
Chaufa is Peru's beloved fried rice from Cantonese-Peruvian fusion. Chinese migrants ('culíes') arrived mid-19th century and negotiated to bring their own ingredients — kión, colantao, pak choi — now found in every Peruvian market. This cultural influence created 'chifa' cuisine.