Chifa-style Arroz Chaufa

Ingredients

This Chifa-style Arroz Chaufa differs from the original Italian Riso arrosto in terms of flavor profile, ingredients, and cooking techniques. While Riso arrosto is typically seasoned with Italian herbs and spices, Arroz Chaufa incorporates Chinese and Peruvian flavors, such as soy sauce, ginger, garlic, and Peruvian spices. The original dish may use ingredients like tomatoes and Parmesan cheese, whereas Arroz Chaufa focuses on a combination of meats, such as chicken or pork, along with a variety of vegetables. The cooking technique also differs, as Arroz Chaufa involves stir-frying the rice and ingredients together, while Riso arrosto is typically baked in the oven. We alse have the original recipe for Riso arrosto, so you can check it out.

• 2 cups (400g) cooked long-grain rice 2 cups (400g) cooked long-grain rice
• 200g chicken breast, diced 200g chicken breast, diced
• 200g pork loin, diced 200g pork loin, diced
• 1 cup (150g) mixed vegetables (carrots, peas, bell peppers) 1 cup (150g) mixed vegetables (carrots, peas, bell peppers)
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Peruvian spice blend (aji amarillo or aji panca) 1 teaspoon Peruvian spice blend (aji amarillo or aji panca)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 green onions, sliced 2 green onions, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large wok or skillet over high heat.
2. 2.
   Add the diced chicken and pork to the wok and stir-fry until cooked through and lightly browned.
3. 3.
   Push the cooked meats to one side of the wok and add minced garlic and grated ginger to the other side. Stir-fry for a minute until fragrant.
4. 4.
   Add the mixed vegetables to the wok and stir-fry for 2-3 minutes until they are slightly tender.
5. 5.
   Push the meats and vegetables to one side of the wok and add the cooked rice to the other side. Break up any clumps of rice with a spatula.
6. 6.
   Drizzle soy sauce over the rice and stir-fry everything together, ensuring the rice is evenly coated with the sauce.
7. 7.
   Sprinkle the Peruvian spice blend over the rice and continue stir-frying for another 2-3 minutes until the flavors are well combined.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with sliced green onions and serve hot.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is diced into small, bite-sized pieces to ensure even cooking.
• Pork loin — Trim any excess fat from the pork loin before dicing it.
• Peruvian spice blend — If you can't find Peruvian spice blend, you can substitute it with a combination of paprika, cumin, and a pinch of chili powder for a similar flavor profile.

Tips & Tricks

• Use day-old cooked rice for the best texture in the dish.
• Make sure your wok or skillet is very hot before adding the ingredients to achieve the characteristic smoky flavor of Arroz Chaufa.
• Feel free to customize the vegetables according to your preference or what you have on hand.
• For an extra burst of flavor, add a splash of sesame oil at the end of cooking.
• Serve Arroz Chaufa with a side of chili sauce or soy sauce for additional seasoning.

Serving advice

Serve Arroz Chaufa hot as a main course, accompanied by a side of chili sauce or soy sauce for those who prefer a spicier or saltier taste. Garnish with additional sliced green onions for a fresh touch.

Presentation advice

For an appealing presentation, consider serving Arroz Chaufa in individual bowls or on a large platter, garnished with fresh cilantro leaves and a sprinkle of sesame seeds. You can also add a wedge of lime on the side for a tangy twist.