Chaufa rice is a sample of the Chinese influence in Peruvian cuisine. And it is that chaufan rice does not mean anything other than fried rice in Chinese. So now you can imagine how we are going to cook this recipe, in the pan! And in a simple and perfect way for work days, in addition.
At the end of the XNUMXth century, thousands of Chinese emigrants settled in Peru to work on the cotton plantations, influencing the cuisine of this country. And today we travel there through this recipe that you can prepare with squid, but also with chicken or just with vegetables.
The ideal is to have the previously cooked rice to prepare this recipe quickly. If you are going to do it the night before, remember to cool it well under the tap once cooked, drain it well and put it as dry as possible in an airtight container. This way it will be ready for the pan when you already have the rest of the elements prepared.
The recipe
- 1 cup long grain rice, cooked
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1 piece of grated ginger
- 2 eggs
- 300g. cuttlefish
- 2 tablespoons soy sauce
- we fry the garlic and ginger for a minute in a pan and then remove and reserve.
- In the same oil and over high heat, now we cook the squid until they change color. And just like we have done before, we take out and reserve once done.
- Now, add the egg to the pan, lightly beaten, and cook breaking it with a spatula until slightly set
- Then, we add the rice, ginger, garlic, squid and soy sauce and sauté over high heat for a few minutes.
- We serve the chaufa rice with hot squid.