Name: Chifa-Style Chinese-Peruvian Fried Rice
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups cooked jasmine rice (preferably day-old); 2 tbsp vegetable oil, divided; 2 large eggs, beaten; 8 oz boneless skinless chicken thighs, cut into small cubes; 1/2 lb medium shrimp, peeled and deveined; 1 medium red bell pepper, diced; 1 cup snow peas, sliced; 1/2 cup green onions, sliced (plus extra for garnish); 3 garlic cloves, minced; 1 tbsp fresh ginger, minced; 1/4 cup soy sauce; 1 tbsp oyster sauce; 1 tbsp dark soy sauce (optional, for color); 1 tsp sesame oil; 1/2 tsp white pepper; Lime wedges, for serving

Chifa-Style Chinese-Peruvian Fried Rice

CrushedLemon1034

Chifa fried rice is a vibrant fusion of Chinese and Peruvian culinary traditions, born from the bustling Chinatowns of Lima. This dish brings together the wok-charred flavors of classic Chinese fried rice with the bright colors and fresh ingredients of Peruvian cuisine. The addition of snow peas and red bell pepper keeps things crisp and lively, while the combo of chicken and shrimp delivers a satisfying, protein-rich bite. Finished with a squeeze of lime and a sprinkle of green onions, this chifa rice is a colorful, crowd-pleasing centerpiece for any table—perfect for sharing and sure to spark conversation.

Ingredients

Instructions

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Transfer eggs to a plate and set aside.
Add the remaining tablespoon of oil to the wok. Add chicken pieces and cook until golden and cooked through, about 3-4 minutes. Add shrimp and cook until just pink, about 2 minutes. Transfer both to the plate with eggs.
In the same wok, add garlic, ginger, and red bell pepper. Stir-fry for 1 minute until fragrant.
Add the snow peas and cook for another minute.
Add the day-old rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until heated through and lightly toasted.
Return the cooked eggs, chicken, and shrimp to the wok. Add green onions.
Pour in soy sauce, oyster sauce, dark soy sauce (if using), and sesame oil. Sprinkle with white pepper. Stir well to combine everything evenly and cook for another 2 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with extra green onions and lime wedges on the side.