World Recipe: Ecuadorian Chaulafán Rice

16 Nov World Recipe: Ecuadorian Chaulafán Rice

Chaulafán rice is one of the most representative dishes of Ecuadorian culinary fusion. Its origin dates back to the arrival of Chinese immigrants to Latin America in the late 19th century, many of whom settled in the city of Quevedo. There, their techniques and oriental flavors merged with local ingredients, giving rise to a vibrant dish full of color and history. Today, chaulafán has become an iconic recipe in homes and in popular Ecuadorian “chifas,” where the perfect mix of East and West is celebrated.

Ingredients:

• 2 cups of cooked white rice
• 2 chicken breasts, cut into small pieces
• 100 g pork loin, diced
• (Optional) 100 g peeled shrimp
• (Optional) 1 slice of cured bacon or pancetta
• 2 eggs
• 1 carrot, diced small
• ½ red bell pepper, thinly sliced
• (Optional) ½ cup peas
• 1 spring onion, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster or Asian fish sauce
• Sunflower oil
• Salt and pepper to taste
• A drizzle of sesame oil

Preparation:

• Prepare the rice. If not already cooked, do it in advance and let it cool. Day-old rice works best as it stays loose and has better texture.
• Cook the meats. In a wok or large pan with some oil, sauté the bacon, chicken, and pork with salt and pepper until nicely browned. Add the shrimp and cook for a couple more minutes. Remove and set aside.
• Make the omelette. In the same pan, add a bit more oil if needed and pour in the beaten eggs. Cook a thin omelette, remove, and cut into small squares.
• Sauté the vegetables. Add garlic, carrot, peas, bell pepper, and spring onion. Stir-fry for about 5 minutes until tender but still slightly crisp.
• Combine everything. Add the rice and mix with the vegetables. Then add the meats, omelette, soy sauce, oyster sauce, and sesame oil. Stir-fry on high heat for 3–4 minutes to blend the flavors.

Serve. Taste and adjust seasoning. Serve hot, garnished with spring onion or chopped cilantro.