Arroz Chaufa de Mariscos

Arroz Chaufa is Peru's beloved Chifa fried rice, a living monument to the Chinese-Peruvian fusion that took root in Lima's Barrio Chino. The seafood version — chock full of calamari, shrimp, and crab — is a modern-fusion staple in Lima's contemporary Chifa restaurants, elevating humble fried rice to dinner-party centrepiece.

Serves: 4

Ingredients

• 600g (1.3 lb) cold cooked white rice (preferably day-old)
• 200g (7 oz) raw shrimp, peeled and deveined
• 200g (7 oz) calamari rings
• 150g (5 oz) crab meat or imitation crab, shredded
• 3 eggs, lightly beaten
• 4 tbsp (60ml) vegetable oil, divided
• 1 red onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp (30ml) fresh ginger, minced
• 2 tbsp (30ml) aji amarillo paste
• 4 tbsp (60ml) soy sauce
• 1 tbsp (15ml) sesame oil
• 3 spring onions, sliced
• 2 tbsp fresh coriander, chopped
• Salt and white pepper

Instructions

1. Season shrimp and calamari with salt and white pepper. Heat wok over highest possible heat.
2. Add 1 tbsp oil and stir-fry shrimp for 1-2 minutes until pink. Remove. Add calamari and cook 1 minute. Remove both.
3. Add 1 tbsp oil and scramble eggs until just set but still moist, 1-2 minutes. Break into rough chunks and remove.
4. Add remaining oil. Fry onion and garlic for 2 minutes until fragrant and lightly golden. Add ginger and aji amarillo paste, stir-fry 1 minute.
5. Add cold rice, breaking up any clumps. Press rice against the hot wok surface and let it sit 30 seconds to develop caramelised spots, then stir. Repeat 2-3 times over 3-4 minutes.
6. Return all seafood and eggs to the wok. Add soy sauce and toss vigorously to combine, 1-2 minutes.
7. Drizzle with sesame oil, scatter spring onions and coriander, toss once more, and serve immediately.

Cook's Notes: Day-old cold rice is non-negotiable — freshly cooked rice will turn the dish to mush. For maximum wok hei, avoid stirring constantly; let the rice sit in contact with the hot surface. Aji amarillo gives the dish its distinctly Peruvian character.