Arroz Chaufa (Peruvian Fried Rice) is a simple and delicious dish made with juicy chicken, eggs, veggies and cooked rice. The mix of sesame oil, soy sauce, garlic and ginger infuse it with amazing flavor for a great weeknight treat.
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Arroz Chaufa is a Peruvian fried rice recipe that was introduced to Peru by Chinese immigrants who arrived in the country between the 1960s and 1990s. Today, the popularity of Chinese cuisine in Peru has given rise to a unique Chinese-Peruvian fusion cuisine known as Chifa.
The dish is essentially a Peruvian version of Chinese fried rice. The name "Arroz Chaufa" comes from the Chinese word "chaofan," which means "fried rice.”
Since Arroz Chaufa is a dish made with whatever protein and veggies people had on hand, there are lots of versions out there.
The basic ingredients typically include rice, eggs, and various meats such as chicken, beef, or pork. Seafood versions are also common, and many variations also include scrambled eggs.
Peruvian fried rice is typically flavored with soy sauce, ginger, and garlic and often includes vegetables such as bell peppers, spring onions, and sometimes peas or carrots.
My version is made with brown rice, juicy chicken thighs, bell peppers, and scrambled eggs. I love it because it’s a quick but extra flavorful meal that you can have on the table in 30 minutes.
Why you’ll love this arroz chaufa recipe
- Perfect for leftovers: It’s a great recipe when you want to use up any leftover cooked rice you may have.
- Loads of flavor: Chaufa packs a lot of flavor from the sesame oil, garlic, ginger and soy sauce.
- Highly versatile: You can add any veggies or protein you want, which makes it the perfect fridge-cleaner recipe.
What you’ll need
Sesame oil — Sesame oil adds a nutty flavor to the Peruvian fried rice. You can also use olive oil or any vegetable oil if you like.
Green onions — Fresh spring onion adds both color and a mild, oniony flavor. Use the white and light green parts of the green onion for cooking and save the dark green parts for garnishing.
Red bell pepper — Adds a sweet flavor and a pop of color. Dice it into small pieces to ensure it cooks evenly and integrates well with the rice.
Garlic and ginger — Fresh is best, but you can also use frozen or garlic and ginger that comes in a jar. Mince them finely if using fresh to distribute their flavors throughout the dish.
Chicken thighs — They are juicier and more flavorful than chicken breasts. Cut them into small, even pieces to ensure quick and even cooking.
Cooked rice — Any type of white rice or brown rice will do here. I opted for brown rice for more fiber.
It’s very important to allow the rice to cool completely for chaufa rice. That’s because using freshly cooked rice will result in a sticky texture. Leftover rice is perfect for this recipe.
Low-sodium soy sauce — It adds the essential savory umami flavor to the dish without making it too salty. You can adjust the amount to your taste.
Eggs — Scramble the eggs separately for a fluffy texture before adding them to the rice.
How to make Peruvian fried rice
Heat the sesame oil in a large skillet or pan over medium heat and add the white and light green parts of the spring onions and the bell pepper. Cook for 3-4 minutes until softened, stirring often.
Add the garlic and ginger and continue to cook for another minute.
Stir in the chicken pieces and cook for 5-6 minutes or until cooked through, stirring regularly.
Next, add the cooked rice and stir well until well combined with the rest of the ingredients.
Stir in the soy sauce, then the scrambled egg. Stir everything until well combined.
Sprinkle the sliced dark green parts of the spring onions and give it another stir.
Adjust the seasoning to taste and serve immediately.
- Ensure your pan or wok is large enough to comfortably toss and mix all ingredients without overcrowding.
- For a spicy kick, add a drizzle of Sriracha or a pinch of red pepper flakes while cooking.
- Chop all your vegetables, mince the garlic and ginger, and cut the chicken before you start cooking. Stir-frying is a quick process, and having everything ready ensures a smooth process.
What to serve with Peruvian fried rice
- Green salad: Serve with a fresh green salad dressed in a light vinaigrette.
- Stir-fried vegetables: Accompany with a side of stir-fried vegetables such as broccoli, snap peas, or bok choy for a healthy and colorful addition.
- Sweet and sour sauce: Offer sweet and sour sauce on the side for those who enjoy a bit of tangy sweetness with their fried rice.
Leftovers and storage
- Keep any leftover Arroz Chaufa in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a skillet over medium heat, adding a little water or additional sesame oil to prevent drying out. Microwave reheating is also an option, but stir occasionally to ensure even heating.
- Freeze in an airtight container or freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
If you liked this Arroz Chaufa (Peruvian fried rice), you might also like some of my other easy one-pan recipes:
- Chicken and Peppers Skillet
- Mexican Picadillo
- One Pan Italian Sausage Gnocchi
- Easy Paneer Pulao
- Creamy Mustard Chicken
- 2 tablespoons sesame oil
- 8 spring onions, sliced
- 1 medium red bell pepper, sliced
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, finely chopped
- 1 lb (450 g) boneless, skinless chicken thighs, cut into ½-inch pieces
- 3 cups (500 g) cooked rice
- 3 tablespoons low-sodium soy sauce
- 5 eggs, scrambled and cut into strips
- Salt and freshly ground black pepper to taste
- Heat the sesame oil in a large skillet or pan over medium heat and add the white and light green parts of the spring onions and the bell pepper. Cook for 3-4 minutes until softened, stirring often.
- Add the garlic and ginger and continue to cook for another minute.
- Stir in the chicken pieces and cook for 5-6 minutes or until cooked through, stirring regularly.
- Meanwhile, make the scrambled eggs in a separate skillet. Cut the scrambled eggs into strips and set aside.
- Next, add the cooked rice and stir well until well combined with the rest of the ingredients.
- Stir in the soy sauce, then the scrambled eggs. Stir everything until well combined.
- Sprinkle the sliced dark green parts of the spring onions and give it another stir.
- Adjust the seasoning to taste and serve immediately.
Amount Per Serving: Calories: 361Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 233mgSodium: 523mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 27g
Nutritional information is an estimate provided by an online nutrition calculator.