| Prep Time: 15 mins
| Cook Time: 15 mins
| Total Time: 30 mins
You may need: Dried Garlic Powder
Arroz Chaufa is Peru's answer to America's ubiquitous Chinese take out joints slinging fried rice or Chow Mein. The word "Chaufa" is a Peruvian portmanteau (or combination) of two words in Chinese, Chow Fan, meaning fried rice. The Asian influence in Peru is tangible with one of the largest Asian populations in Latin America. Over 1 million Peruvians claim Chinese or Japanese descent. The fusion of Chinese recipes and cooking styles with local ingredients is called Chifa and a Japanese fusion is called Nikkei.
Our vegan Chaufa recipe is perfect for those meatless Mondays or as mainstay in your vegan recipe rotation. It's super easy to customize this Peruvian Chifa stir-fried rice dish to use up veggies from that summer farm share box you're signed up for. For our meat lovers, add in tender strips of beef, chicken tender strips, or shrimp for a classic stir fry.
2 cups cooked short grain brown rice
1 Tbsp toasted sesame oil
1/2 white onion, cut into wedges
1 bell pepper, seeded and julienned
8-10 shiitake mushrooms, sliced
4-6 spears of asparagus, bottoms trimmed off and cut in 2” long pieces
1 large clove garlic, minced
1 Tbsp ginger, peeled and grated
1 Tbsp tamari
1 Tbsp red wine vinegar
1 tsp Piquant Post Aji Panca
1 scallion, chopped
1/4 cup cilantro, chopped
1 tsp sesame seeds
There is a strong influence of Chinese and Japanese cuisine in Peru from an influx of Asian immigrants over many decades! The resulting fusion (called “Chifa” cuisine) is absolutely delicious. This recipe is an example of many stir fried dishes that are traditionally cooked in a wok. Chaufa is the Peruvian answer to stir-fried rice.
You can read more about Chifa cuisine here.
Aji Panca can be a little spicy, so if you are sensitive to spice add it little by little. Or add more if you like it spicy! Read more about this unique Peruvian chile here.
Cook the rice according to the package instructions. Next, prepare all the vegetables first before starting to cook.
Heat the sesame oil in a large non-stick skillet or wok. Add the onion and bell pepper to the pan. Cook until the onions are browned.
Add the mushrooms, asparagus, garlic and ginger to the pan and cook for 2-3 more minutes. Add the rice, tamari, red wine vinegar, Aji Panca, scallion, and cilantro. Stir well and cook for 1 more minute. Adjust the seasoning with sea salt, black pepper and more aji panca to taste.
Divide between 4 bowls and garnish with more cilantro, scallion and sesame seeds.
Another delicious way to enjoy Chaufa is to substitute Peruvian quinoa for the brown rice! It has a wonderful nutty flavor and is so nutritious! Here’s an example of Quinoa Chaufa!
The veggies in this dish can be swapped out with ease! In fact this is a perfect way to clean out your refrigerator. Whatever veggies you have on hand can work. We recommend using zucchini, winter squash, sweet potato or even plantains.
Try using Aji Panca to make our Peruvian Stuffed Peppers (Rocoto Relleno), both vegan and meat versions.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!