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
Wok-fried Peruvian rice with chicken, egg, scallions, red pepper, soy sauce, and sesame oil.
Equipment
- Wok or large skillet
- Rice cooker or saucepan
- Mixing bowls
- Chef’s knife
Ingredients
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
Instructions
Cook the Chicken and Egg:
- 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.
- Add another tablespoon of oil. Scramble the eggs until just set, break them into pieces, and transfer them to the bowl.
Fry the Rice:
- Add the remaining oil. Stir-fry the bell pepper, green onions, garlic, and ginger for 1 to 2 minutes.
- 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:
- Return the chicken and egg to the wok. Add the sesame oil, white pepper, and cilantro, then toss until evenly combined.
- Serve immediately with lime wedges and ají sauce if desired.
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.
Nutrition
Calories: 570kcalCarbohydrates: 57gProtein: 31gFat: 24gSaturated Fat: 5gCholesterol: 190mgSodium: 1120mgFiber: 3gSugar: 4g