Christmas Chaufa (Festive Fried Rice)

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Steps

1. 1
   Wash the long grain rice 3-4 times in cold water, gently rubbing to remove impurities and excess starch, until the water runs clear.

   Tip: This step is essential for achieving separate, non-sticky grains in the chaufa.

   ~5 min
2. 2
   Place washed rice in a straight-sided pot. Add cold water at a ratio of 1.25 cups water per 1 cup rice (or about one finger-joint depth above the rice level). Bring to a moderate-high boil.

   Tip: The finger-joint measurement (about 2.5cm / 1 inch above the rice) is a traditional Chinese kitchen technique.

   ~10 min
3. 3
   Once the surface water has evaporated, reduce heat to low and cook covered for 15-20 minutes. Turn off heat and let rest 2-3 minutes. Spread rice on a tray to cool completely.

   Tip: The rice must be completely cold before making chaufa. Ideally cook it the day before.

   ~25 min
4. 4
   Cut chicken breast into 1.5cm cubes. Season with salt, pepper, a pinch of cornstarch, and a splash of water. Mix well and set aside to marinate.

   Tip: The cornstarch and water mixture (called 'velveting') keeps the chicken juicy during high-heat cooking.

   ~5 min
5. 5
   Cure the pan: heat oil in the pan to near smoking point (200-205C), then turn off heat and let the oil cool completely. Drain the oil and reserve the pan -- it is now non-stick.

   Tip: This 'curing' technique creates a natural non-stick surface, preventing proteins from sticking to the pan.

   ~10 min
6. 6
   In the cured pan with a little oil, sear the marinated chicken cubes over moderate-high heat until golden and cooked through. Toss with a bit of oil first so pieces don't stick together. Remove and set aside.

   ~5 min
7. 7
   Saute corn kernels with a little garlic and a pinch of sugar until cooked. Set aside.

   Tip: Adding a little sugar to corn while cooking enhances its natural sweetness, just like when boiling corn on the cob.

   ~3 min
8. 8
   Heat oil in the pan over moderate heat. Saute ginger and garlic until aromatic. Add beaten eggs and scramble them (not as an omelet -- keep them in irregular pieces).

   Tip: Traditional chaufa uses scrambled egg, not omelet cut into strips.

   ~3 min
9. 9
   Add sliced Chinese sausage and let it toast briefly to release its aroma and fat.

   Tip: If Chinese sausage is unavailable, substitute with bacon, ham, or char siu (roast pork).

   ~2 min
10. 10
    Add the cold cooked rice. Stir-fry vigorously, pressing with the spatula to break up any clumps. Add soy sauce for color and flavor, a teaspoon of sugar, and salt to taste. Add a splash of broth or water if the rice seems dry.

    ~5 min
11. 11
    Add the cooked chicken, sauteed corn, pineapple chunks, pecans, and cranberries. Toss to combine evenly.

    Tip: The festive additions (pineapple, pecans, cranberries) give this chaufa its holiday character with sweet and savory contrasts.

    ~2 min
12. 12
    Add green onions, snow peas, and bean sprouts. Stir-fry briefly -- these vegetables should retain their crunch. Drizzle with sesame oil.

    Tip: Fresh vegetables go in at the very end to preserve their color and crunch.

    ~2 min
13. 13
    Taste and adjust seasoning with salt and a touch of seasoning powder. Plate by packing rice into a bowl and inverting onto a serving plate. Optionally garnish with fried wontons or chicken chicharron on top.

    Tip: This dish works as a main course or as a side dish alongside roasted turkey, pork, or chicken for the holiday table.

    ~3 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR EL MEJOR CHAUFA NAVIDEÑO | ELEVA TU JUEGO CULINARIO CON PATI CHONG

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