Dominican Style Chofan (Chinese Fried Rice) With Thai Riceberry

Dominican-Style Chofan (Fried Rice) with Thai Riceberry
If you love discovering fusion dishes, you’re going to adore this Dominican-Style Chofan with an unexpected twist: Thai Riceberry! Growing up with Dominican roots, Chofan (a fried rice influenced by Chinese immigrants in the Dominican Republic) has always been one of my favorite comfort foods. By blending traditional Chinese fried rice techniques with classic Dominican ingredients like salami and sweet plantains (maduros), you’ll experience bold flavors unlike any other. And thanks to Thai Riceberry—a beautiful purple, whole-grain rice packed with extra nutrients—you’ll add both a health boost and a striking color to your plate.

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What Is Thai Riceberry?

Thai Riceberry is a nutrient-rich, purple-hued variety of whole-grain rice known for its slightly nutty taste and abundance of antioxidants, vitamins, and minerals. Because it’s packed with more nutrition than regular white rice, it’s perfect for upgrading classic dishes like Chofan. Just remember to cook it the night before and let it chill in the fridge, since cold rice fries up best.

If you cant find Thai riceberry locally, you can find the same brand that I use on Amazon HERE.

Ingredients

• 2 tablespoons minced garlic
• 1 teaspoon grated fresh ginger
• 6 cups of Thai Riceberry
• 8 cups of water (for cooking rice, if you’re not using a rice cooker)
• 1 large onion, diced
• 5 eggs, lightly scrambled
• 8 ounces diced Dominican-style salami
• 1 pound of your choice of proteion. I'm using raw deveined and shelled shrimp.
• 3 cups frozen peas, carrots, and corn mix
• 5 ounces maduros (sweet plantains), cooked and diced (frozen and air-fried is fine)
• ¼ cup dark soy sauce (or regular soy sauce)
• Ghee (for stir-frying; substitute with avocado, coconut, or olive oil if desired)
• Optional Garnish: Chopped cilantro and green onions 

Directions

1. Cook the Riceberry (Night Before)

   • Rinse the Thai Riceberry (if needed) and cook according to package instructions or in a rice cooker.
   • For a rice cooker, use roughly 1⅓ cups of water for every 1 cup of riceberry and set it to the brown rice setting.
   • Once cooked, cool it completely and refrigerate overnight. Cold rice fries better than fresh hot rice.

2. Optional Side Dish: Mojo Citrus Chicken Wings

   • If you’d like to serve chicken wings alongside your Chofan, season them with olive oil and mojo citrus salt, then bake at 350°F until cooked through. (Feel free to use your own favorite wings recipe or check out my recipe for mojo citrus salts HERE).

3. Prep Your Ingredients

   1. • Dice the onion and Dominican salami.
      • Mince the garlic and grate the ginger.
      • Lightly scramble the eggs in a separate bowl.
      • If using maduros, air-fry or bake them until warmed and slightly crispy, then dice into small pieces.
      • Marinate your choice of protein in some soy sauce.
      • Measure out the frozen peas, carrots, and corn and set aside.

4. Stir-Fry the Protein & Aromatics

   • In a large wok or skillet, heat some ghee (or your preferred cooking oil) over medium-high heat.
   • Pour in the scrambled eggs and cook, then remove and set aside.
   • Add a bit more ghee if needed, then stir-fry the diced salami until lightly browned. Add the diced onions and stir-fry for about 5 minutes.
   • Stir in the minced garlic and grated ginger; cook for 3 minutes.
   • Add the frozen peas, carrots, and corn; stir-fry until they’re no longer frozen.
   • Make space in the center of the wok and add your choice of protein. Cook until the protein is cooked through.

5. Combine Everything

   • Return the cooked eggs to the wok, add the diced maduros, and then add the cold Thai Riceberry.
   • Drizzle in soy sauce (start with ¼ cup and adjust to taste). Stir-fry everything for 2–3 minutes, ensuring the rice and ingredients are well combined and heated through.
   • Finally, stir in the chopped green onions.

6. Serve and Garnish

   • Transfer the Chofan to a large serving bowl and top with chopped cilantro (if desired).
   • Serve it hot, and if you’ve made the mojo citrus chicken wings, plate them on the side for a complete, delicious meal.

That’s it—your Dominican-Style Chofan with Thai Riceberry is ready to go! The rich purple hue of the rice adds a stunning touch, while salami, shrimp, and maduros create a delightful blend of savory and sweet. This recipe is a fantastic way to enjoy the bold flavors of classic Chofan with a nutritious and colorful twist. I hope you give it a try and love it as much as I do!