Peruvian Seafood Chaufa Rice
- 5 tablespoons canola oil
- 1/2 pound mixed seafood (mussels, calamari, octopus and shrimp)
- salt and pepper to taste
- 2 cloves garlic minced
- 1 teaspoon ginger finely chopped
- 2 cups white rice precooked
- 4 eggs cooked into an omelette and roughly chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 cup Chinese onions or chives, finely chopped, plus more for garnish
- 1 teaspoon sesame oil
Arroz Chaufa, or chaufa rice, is a very popular Peruvian dish that we owe to Chinese immigrants who came to Peru in the mid-nineteenth century. These immigrants arrived mainly from the provinces of Macao and Canton, and they came to Lima to work the land. With the abolition of slavery, there was a tremendous increase in the demand for labor.
In the afternoons, after a hard day’s work, the Chinese laborers created numerous dishes that blended their culinary heritage with local ingredients. This fusion of Chinese and creole food came to be known as “Chifa.” This chaufa recipe is one of its most iconic and creations. In fact, the word "chaufan" means "fried rice" in Chinese.
You can make chaufa with beef, chicken or pork, but seafood chaufa is my favorite. Fresh seafood (a mix of calamari, octopus, mussels, and shrimp) can get expensive, but I find that the frozen bag of mixed seafood that I buy at my supermarket produces a delicious plate of chaufa. Enjoy!