Riz frit au quinoa (Chaufa de Quinua)
Le célèbre riz frit façon Chifa péruvien, préparé avec du quinoa : œuf, légumes croquants, gingembre et sauce soja saisie dans le wok brûlant.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Rinse and cook the quinoa
Rinse the quinoa under cold water until the water runs clear, which removes its natural bitter coating. Put it in a medium pot with the water and salt, cover, and simmer on low heat for 15-18 minutes.
- 300 g quinoa
- 600 ml water
- 1/2 tsp salt
✅ C'est prêt quand : grains look translucent, the little white germ pops out, and all the water is absorbed
Cool and dry it out
Fluff the cooked quinoa with a fork and spread it in a thin layer on a wide tray. Leave it uncovered to cool and dry for at least 20 minutes, or chill it loosely covered; just like day-old rice for chaufa, this stops it from steaming and clumping when fried.
- all the cooked quinoa cooked quinoa from step 1
✅ C'est prêt quand : quinoa feels dry and cool to the touch and grains separate easily
Scramble the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the aromatics and vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the quinoa
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season at the edge
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rinse and cook the quinoa
Rinse the quinoa under cold water until the water runs clear, which removes its natural bitter coating. Put it in a medium pot with the water and salt, cover, and simmer on low heat for 15-18 minutes.
- 300 g quinoa
- 600 ml water
- 1/2 tsp salt
✅ C'est prêt quand : grains look translucent, the little white germ pops out, and all the water is absorbed
Cool and dry it out
Fluff the cooked quinoa with a fork and spread it in a thin layer on a wide tray. Leave it uncovered to cool and dry for at least 20 minutes, or chill it loosely covered; just like day-old rice for chaufa, this stops it from steaming and clumping when fried.
- all the cooked quinoa cooked quinoa from step 1
✅ C'est prêt quand : quinoa feels dry and cool to the touch and grains separate easily
Scramble the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the aromatics and vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the quinoa
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season at the edge
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chaufa rice was born in Lima's Chinatown, created by Cantonese immigrants who arrived in Peru from the mid-1800s onward to work on plantations and railways. They adapted their home-style fried rice, chao fan, to local ingredients, giving rise to Chifa, Peru's distinctive Chinese-Peruvian cuisine.
Quinoa chaufa is a newer, proudly Andean twist: Peruvian cooks swap the rice for quinoa, the ancient highland grain, keeping the same wok technique, soy sauce and ginger that define Chifa, but turning it into a dish that bridges the Andes and the coast.
⭐ Why It's Famous
It captures Peru's culinary fusion in one bowl: Chinese technique, coastal soy and ginger, and a native Andean superfood, eaten everywhere from family kitchens to the simplest neighbourhood chifa.
💡 Fun Fact
The word "chaufa" comes directly from the Cantonese chao fan, meaning simply "fried rice."
Lima's Barrio Chino, Peru
-12.06°S, -77.03°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!