Arroz Chaufa – Fried Rice
We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
I have been cooking Peruvian/Chinese fusion dishes lately, I could not talk about Chifa food (Peruvianized Chinese food) without mentioning this emblematic dish, Fried Rice is a dish that is made all over the world, in different ways.
In Peru, we call it “Arroz Chaufa” (Chaufa comes from the Chinese chǎofàn that means eat rice), This dish is prepared in different ways and it is usually served as a side dish in almost every single “Chifa” (Peruvian/Chinese Restaurant) dish.
Funny thing is that this dish is really easy to prepare but some people struggle to make it. I have seen people putting all the ingredients on their rice maker to save time, I saw restaurants cooking the rice with soy sauce to “save some time”, others just adding chunks of ginger instead of mincing it because they do not like the taste of ginger, my point is that there might be different ways to prepare Arroz Chaufa but to get the best results you have to have patience, get your ingredients ready before making it and make one batch at the time.
"Arroz Chaufa" - Fried Rice Peruvian Version
Equipment
- Wok
Ingredients
- 3 cups of Rice
- 4 cups of Chicken broth
- 1 Chicken breast in cubes
- 4 tbsp of minced garlic
- 4 tbsp of minced ginger
- 1.5 cups of Spring onion leaves chopped
- 6 tablespoons of Soy Sauce
- 1 teaspoon of Sesame oil
- 5 Eggs beaten
- Salt and Pepper
- 2 tbsp Sugar
Instructions
- Cook rice with 1 tbsp of ginger, garlic, salt and the 4 cups of chicken broth, then transfer to a tray and let it cool for at least 15 min.
- In the same pan add 2 tablespoons of oil then let it get hot after that add your chicken, cook it 2 min per side then reserve.
- In a pan add 1.5 tablespoons of oil cook your beaten eggs then cut them into cubes, then reserve.
- Now its time to prepare the Chaufa in the same pan add one tablespoon of oil add 1 tablespoon of ginger and 1 tablespoon of garlic let it cook then add some of the cooked rice about 1.5 cups then let it toast for at least 2 min stir softly
- Then add the other ingredients some of the egg, chicken, 1.5 tablespoons of soy sauce, some of the spring onion leaves and end the dish with some drops of sesame oil, salt, and pepper. give it a quick stir and serve while hot.
Notes
- Remember this was just for one batch, you got to repeat the process for every serving.
I had the opportunity to work in some Asian restaurants, every restaurant had its own unique way of making Fried rice but none of them added salt to the rice.
They did not salt the rice since Soy sauce (and other ingredients) add sodium to the dish and if you add salt, the dish can end really salty.
having all the ingredients ready is a must-do when making this dish, Pan/Wok should be hot and ingredients will burn if you do not have your mise en place.
Your pan might be hot but do not rush, take it easy, enjoy making this dish one batch at a time, otherwise, your rice won’t sear properly and It might break.
I love making “Arroz Chaufa” it is one of those dishes that can be done fast, best of all is that you could add any ingredient you like and customize it the way you want!
Share with us how often do you make Fried Rice?
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