An Amazonian chaufa made to come smoking-hot from the wok. Toasted rice picks up the smokiness of cecina and Amazonian chorizo, while ripe plantain, sweet chile, and sacha culantro push the chifa foundation firmly into jungle territory. Bold, loose-grained, and full of contrast, the Amazonian ingredients are not decoration here—they lead the dish.
Turn what you find into an experience you can actually bring to your kitchen.
Use thoroughly chilled cooked rice, ideally from the day before, and separate it with your hands or a spoon until no compact clumps remain. Cut the cecina, Amazonian chorizo, and plantain into small pieces; chop the sweet chile, ginger, and sacha culantro. Separate the white parts of the scallions from the green tops. Once the wok is on, everything should be ready to go.
Heat the wok over medium-high heat with some of the vegetable oil and add the plantain. Brown it for 3 to 4 minutes, turning only as needed, until it has caramelized edges and a tender center. Remove it immediately so it does not break apart later in the chaufa.
Raise the heat and add another portion of the vegetable oil. Cook the Amazonian chorizo first for 3 to 4 minutes, tossing until well browned and no longer raw in the center; then add the pork cecina and stir-fry for another 1 to 2 minutes, only until it develops toasted edges and releases its smoky aroma. Remove both meats, leaving their flavorful rendered fat in the wok.
Add a little more vegetable oil and pour in the beaten eggs. Let them set for a few seconds, then break them up with the spatula for 45 to 60 seconds, until they form soft pieces that are just set. Remove them before they dry out; they will finish heating when they return to the wok.
Bring the wok to high heat and add the remaining vegetable oil, the white parts of the scallions, the ginger, and the sweet chile. Stir-fry for 20 to 30 seconds, just until fragrant. Add the cold rice, spread it across the bottom, and leave it undisturbed for 20 to 30 seconds, until you can hear it frying; turn it, break up any remaining clumps, and repeat that contact with the wok for 2 to 3 minutes, until the grains are separate, piping hot, and lightly toasted in spots. Pour the soy sauce around the edge of the wok and toss for another 30 to 45 seconds, until the rice is evenly colored but still dry and loose.
Return the cecina, chorizo, egg, and plantain to the wok and toss for just 30 seconds, distributing everything without crushing the ripe plantain. Turn off the heat and add the sesame oil, sacha culantro, and green scallion tops; give it one final toss and serve immediately. If the rice is loose and toasted, the meats remain juicy and smoky, and the finish smells unmistakably Amazonian, it came out exactly right. That is the Amazonian chaufa we want in CookPilot. 🔥
