Chofan de Camarones – Arroz Chino
I grew up eating Dominican Chofan. Chofan is basically our take on fried rice that we adapted from Asian culture. My favorite has always been the one made with shrimp, which is the first one I am sharing with you.
Another classic is made with chicken, ham and veggies. One that I will share with you soon.
I have always made it with leftover rice because I usually make big batches of it. I say that is the way to go. Have leftover rice? Repurpose it! It’s so easy to just add what you have on hand and make it a meal. No meat, no seafood needed to make this a hearty meal which is why it is wonderful.
I like a light seasoning and not very salty, therefore I go light on the adobo and I make sure I add the soy sauce little by little. Because I have made this a lot, I can tell by the coloring of the rice. My suggestion is that you taste the rice before you add more soy sauce after the 3 tbsp of it. We are not all salty food lovers!
I also prefer small to medium size shrimp because they cook quick and are super tender. My 13 year old shrimp-aholic son agrees!
Shrimp Fried Rice – Dominican Chofan de Camarones – Arroz Chino
- A wok is the perfect way to cook this but a deep skillet that allows you to stir well is ok
- 1/2 lb small to medium shrimp peeled and deveined, defrosted if frozen
- 1/2 tbs adobo
- 2 tbs corn oil you can use vegetable or olive oil
- 1/2 cup frozen peas defrosted
- 1/2 cup carrots, cut in small pieces boil for 5 minutes if using fresh carrots (watch video)
- 1/4 cup chopped yellow onions
- 1 tbsp corn oil, if needed (for later in the cooking process) you can use vegetable or olive oil
- 2 eggs
- 3 cups cooked white rice If previously refrigerated please heat up in microwave to soften
- 3 tbsp soy sauce add more to taste as you cook
- 1 tsp chives finely chopped, optional
- 1 tsp cilantro finely chopped, optional
- In a bowl, season cleaned and deveined shrimp with adobo. Mix in well.
- Heat 2 tbsp oil in a wok or deep bottomed skillet over medium-high heat.
- Once oil is hot, add the seasoned shrimp and cook no longer than 5 minutes while stirring frequently. Do not overcook.
- Remove shrimp and set aside. Leave the oil in the wok.
- Add peas, carrots and onions. Sauté for 3 to 4 minutes until onions are turning translucent.
- Push the vegetables to the sides of the wok creating an empty circle in the middle.
- If the circle is dry, add about 1 tbsp oil. Let it heat up for a few seconds.
- Add the eggs to the circle. Let them sit until the whites are going from clear to white but yolks are still raw.
- Now, start stirring the eggs in with the veggies.
- Once eggs are clearly cooked through, under a minute, add cooked shrimp back in and stir all well.
- Add rice and combine well.
- Add 3 tbsp soy sauce and again combine well.
- Taste the rice and decide if you want to add more soy sauce. Soy sauce is salty so after this add it little by little.
- Once done, add the optional chopped chives and cilantro.
- Serve and enjoy!!!