Chaufa Parrillero
(chow-fah pah-ree-yeh-roh)
La Pollada del Fin de Semana (The Weekend Gatherings)
If you grew up in a Peruvian household, you know the smell of a weekend pollada—the smoky, fatty, garlic-heavy aroma of meats hitting the grill. This is what happens when you crave that deep, comforting barbecue flavor on a random Tuesday night in Ohio. Arroz Chaufa is the crown jewel of Chifa, a nineteenth-century Chinese-Peruvian fusion born of immigrant ingenuity and necessity. By rendering thick-cut bacon and searing Latin chorizo before tossing in day-old rice, we bring the weekend cookout indoors. Don’t skip the tiny pinch of MSG and five-spice; it is the exact flavor bridge that makes you close your eyes and know you are home.
Before you start
Cook and cool the rice in advance.
Cook the long-grain rice a day in advance with little to no salt, and refrigerate it overnight to ensure the grains dry out and remain distinct during the high-heat stir-fry.
Ingredients
- cooked long-grain white rice4 cup
- neutral cooking oil2 tbsp
- eggs3 large
- thick-cut smoked bacon4 oz
- Latin-style chorizo parrillero2 med
- boneless skinless chicken thighs1/2 lb
- salt and black pepper1 pinch
- fresh ginger1 tbsp
- garlic1 tbsp
- scallions1 bunch
- red bell pepper1/2 med
- soy sauce3 tbsp
- oyster sauce1 tbsp
- Chinese five-spice powder1/2 tsp
- MSG or sugar1/2 tsp
- toasted sesame oil1 tsp
Method
- 01
Whisk the sauce and prep the station.
Chaufa moves lightning-fast once the heat is on, so combine the soy sauce, oyster sauce, five-spice powder, and MSG in a small bowl and have all other ingredients within reach.
- 02
Fry the egg omelet.
Heat a large cast-iron skillet or flat-bottomed wok over medium-high heat with a tablespoon of neutral oil, pour in the beaten eggs to create a thin omelet, cook until set, then remove, chop into squares, and set aside.
- 03
Render the smoky meats.
Return the skillet to medium-high heat, add the bacon and chorizo, and let them render for about 4 minutes until the bacon is crispy and the chorizo has browned edges, then remove the meats with a slotted spoon, leaving the fat in the pan.
- 04
Sear the chicken.
Turn the heat up to high, drop the seasoned chicken into the hot fat in a single layer, sear undisturbed for 2 minutes, then toss and cook until done before moving it to the plate with the chorizo.
- 05
Fry the aromatics.
Add the remaining tablespoon of oil to the hot pan if needed, then toss in the ginger, garlic, the white parts of the scallions, and the red bell pepper, sautéing for 45 seconds until wildly fragrant.
- 06
Toast the rice.
Add the cold rice to the skillet, pressing it flat against the hot pan to toast the grains slightly; let it sit for 30 seconds, then toss, repeating for about 3 minutes until heated through and slightly crispy.
- 07
Bring it all together and fake the wok hei.
Return the meats and eggs to the skillet, then pour the sauce mixture around the hot edges of the pan rather than directly on the rice so the soy sauce sizzles and caramelizes on contact.
- 08
Finish with fresh scallion greens and sesame oil.
Turn off the heat entirely, drizzle with the toasted sesame oil, toss in the dark green scallion tops, and serve immediately straight from the pan.
Notes
The Grandma Secret to wok hei at home.
Standard American stoves cannot produce the BTUs of a Lima street cart, but using a heavy flat-bottomed skillet, working in stages, and pouring the soy sauce on the hot edges of the pan mimics the smoky combustion of true wok hei.
Respect the rice.
The absolute key to authentic Chaufa is using day-old, cold rice so the starches firm up; fresh, warm rice will turn into a sticky, mushy paste the second it hits the pan.
Sourcing the chorizo.
Argentine or Colombian style chorizos from a Latin market are the most authentic choice for this, but mild, sweet Italian pork sausages are an excellent supermarket substitute.
From Cook Peruvian in America.