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Peruvian arroz chaufa fried rice with chicken, egg, scallions, and red pepper.

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
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 570
Ingredients Equipment Method Nutrition Notes

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

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.