Peruvian Arroz Chaufa

Arroz chaufa is Peru’s beloved Chinese-Peruvian fried rice, a quick wok dish where savory rice, tender chicken, egg, and scallions come together.

The key is using cold cooked rice and cooking in batches so every grain gets a little wok flavor without steaming in the pan.

Cook the rice a day ahead if possible, spread it on a tray to cool, and break up any clumps before it hits the wok.

Serving Suggestions

Serve chaufa hot with lime wedges, ají sauce, and a crisp cucumber salad. Leftovers make an excellent next-day lunch.

Recipe Notes

Cool leftover rice quickly and refrigerate it in a shallow container. Reheat the finished chaufa thoroughly within 3 days.

Peruvian Arroz Chaufa

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Wok-fried Peruvian rice with chicken, egg, scallions, red pepper, soy sauce, and sesame oil.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Peruvian

Calories: 570

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Fried Rice

• 2 cups cold cooked jasmine rice preferably day-old
• 1 lb boneless chicken thighs cut into small pieces
• 2 large eggs beaten
• 3 tbsp neutral oil divided
• 1 small red bell pepper diced
• 4 stalks green onions sliced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 cup fresh cilantro chopped
• 1 medium lime cut into wedges

Equipment

• Wok or large skillet
• Rice cooker or saucepan
• Mixing bowls
• Chef’s knife

Method

 

Cook the Chicken and Egg:

1. Heat 1 tablespoon of oil in a wok over high heat. Stir-fry the chicken until browned and cooked through, then transfer it to a bowl.
2. Add another tablespoon of oil. Scramble the eggs until just set, break them into pieces, and transfer them to the bowl.

Fry the Rice:

1. Add the remaining oil. Stir-fry the bell pepper, green onions, garlic, and ginger for 1 to 2 minutes.
2. Add the cold rice and toss constantly until the grains separate and become hot. Pour in the soy sauce and oyster sauce around the edge of the wok.

Finish:

1. Return the chicken and egg to the wok. Add the sesame oil, white pepper, and cilantro, then toss until evenly combined.
2. Serve immediately with lime wedges and ají sauce if desired.

Nutrition

Calories: 570kcalCarbohydrates: 57gProtein: 31gFat: 24gSaturated Fat: 5gCholesterol: 190mgSodium: 1120mgFiber: 3gSugar: 4g

Notes

• Do not overcrowd the wok; cook the chicken in batches if needed.
• For a vegetarian version, replace the chicken with mushrooms and extra vegetables.