peruvianchifaquinoaeggstir-fryweeknightflexitarian

Chaufa de Quinua

Name: Chaufa de Quinua
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 2
Cuisine: Peruvian
Ingredients: 300 g cooked quinoa, chilled; 15 ml neutral oil; 2 large eggs, beaten; 80 g red onion, finely diced; 50 g spring onions, thinly sliced, whites and greens separated; 10 g fresh ginger, finely grated; 1 clove (5 g) garlic, finely chopped; 30 ml light soy sauce; 5 ml sesame oil; 1 g ground black pepper; 10 g fresh coriander leaves, roughly chopped

Chaufa de Quinua is a fast, savory stir-fry with fluffy quinoa, tender scrambled egg, aromatic ginger, and spring onion in a glossy soy-sesame seasoning. It delivers the smoky comfort of chifa-style fried rice with a nuttier texture and lighter finish.

15 min

2 servings

362 kcal

Peruvian

Ingredients

Base de quinua

300 gcooked quinoa, chilled
15 mlneutral oil
2large eggs, beaten
80 gred onion, finely diced
50 gspring onions, thinly sliced, whites and greens separated
10 gfresh ginger, finely grated
1 clove (5 g)garlic, finely chopped

Sazón y acabado

30 mllight soy sauce
5 mlsesame oil
1 gground black pepper
10 gfresh coriander leaves, roughly chopped

Instructions

1
Set a wok or large frying pan over high heat until very hot. While it heats, separate the spring onion whites from the greens, and make sure the chilled quinoa is loosened with your fingers or a fork so it will fry rather than steam.
2
Add the neutral oil to the hot wok, swirl to coat, then pour in the beaten eggs. Scramble for 20-30 seconds until softly set but still moist. Transfer to a plate so they stay tender.
3
Return the wok to high heat. Add the red onion, spring onion whites, ginger, and garlic. Stir-fry for about 1 minute until fragrant and just softened; keep them moving so the garlic does not burn.
4
Add the chilled quinoa and stir-fry for 2-3 minutes, breaking up any clumps and pressing it briefly against the hot surface so some grains toast lightly. The quinoa should be heated through and a little drier.
5
Add the soy sauce, sesame oil, and black pepper. Toss rapidly for 30-60 seconds so the seasoning coats the grains evenly and any excess moisture evaporates.
6
Return the scrambled eggs to the wok with the spring onion greens and most of the coriander. Toss for 20-30 seconds just until combined. Taste and adjust with a little more soy sauce if needed.
7
Serve immediately, topped with the remaining coriander. For the best chaufa texture, eat it straight from the wok while the grains are still distinct and lightly smoky.

Nutrition per serving

362 kcal

Calories

15g

Protein

35g

Carbs

17g

Fat

Fiber

Notes

•Using cold, day-old quinoa is the key technique: freshly cooked quinoa is too moist and tends to clump.
•A very hot pan helps achieve the slightly smoky, wok-fried character typical of chaufa.
•If you want a heartier flexitarian version, add 80-100 g diced cooked chicken or ham during the final toss.
•Serve with lime wedges and ají verde on the side for a more Peruvian finish.

Background

Chaufa comes from the Chinese-Peruvian culinary tradition known as chifa, which developed when Chinese immigrants adapted Cantonese stir-frying techniques to Peruvian ingredients and tastes. Quinoa chaufa is a modern Andean variation that swaps rice for quinoa, reflecting Peru's deep connection to this ancient grain while keeping the savory, fast-cooked spirit of classic chaufa.

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