Arroz Chaufa Peruvian Fried Rice

With rice, protein and veggies, sometimes I have it as a complete meal, but it can also act as a flavorful side dish. Lately, I’ve been experimenting with a lot of Peruvian Recipes. A combination of local indigenous culture and ingredients, combined with influences from Asian, European and African immigrants, it is one of the world’s great fusion cuisines. We love their famous stir fry, Lomo Saltado, and their roast chicken, Pollo a la Brasa with Aji Verde sauce is just too good.

What is Arroz Chaufa?

Arroz Chaufa, or Chaufa Rice, is a delicious mix of Chinese and Peruvian cuisine. It combines flavors and techniques from both cultures to create a unique and tasty dish. With a wave of Chinese immigrants to Peru in the 19th century, a new cuisine called chifa was born, where the immigrants adapted their dishes to use local ingredients. The name for the dish itself is even a fusion. Arroz is the Spanish word for “rice”. Chaufa is derived from the Chinese word chaofan, which means “fried rice”. A person specialized in the art of making it is known as a chaufero. Over time, this rice has become a staple in Peruvian cuisine.

Ingredient Notes

Stir fry sauce – Soy sauce, oyster sauce, sesame oil and dark soy sauce. I like a little heat, so will often add some ají amarillo paste as well. It’s typical in Peruvian dishes, and I order it online. Oil – Canola or vegetable oil works best for stir-frying. Chicken breast – Can be swapped for thighs, or other proteins. I marinate it for at least 15 minutes. Garlic and ginger – Asian aromatics. Cold cooked rice – Important for avoiding a mushy fried rice. I usually cook it the day before, but in a pinch you can cook the rice fresh, spread it on a sheet pan, then refrigerate it for half an hour. Bell peppers – Feel free to use any color. I prefer red. Scallion – The white parts go in the fried rice, the green parts are for garnish. Eggs – For making omelette or scramble for fried rice.

Easy Arroz Chaufa Recipe

Marinate the chicken: First I season chicken with 2 tsp soy sauce and a couple pinches of black pepper. Set aside while prepping the rest of the dish.
Make the sauce: Whisk together all sauce ingredients in a bowl.
Dice the veggies and aromatics: Get the ginger, garlic, peppers and scallions ready.
Cook the omelet: Heat 1 Tbsp oil in a small skillet. Whisk together eggs with salt. Add eggs into the skillet and cook 2-3 minutes per side to make an omelet. Remove to a plate and cut into squares or strips. Alpana takes care of this step, as she’s a better omelet maker than me.
Stir fry the chicken and veggies: Heat oil in a large skillet or wok over medium high heat. Once hot, add chicken and stir fry 4-5 minutes, until cooked through. Add the ginger and garlic for about 30 seconds, then the scallions and bell peppers for 2-3 minutes.
Complete the dish: Add rice and sauce mixture. Toss until well mixed. Add omelet pieces and mix.
Serve: Garnish with the green parts of scallions and serve immediately.

Recipe Tips and Notes

Marinate the Chicken – If you have the time, let the chicken marinate for at least 30 minutes to an hour. High Heat – Keep that skillet or wok piping hot for perfect stir-fry. Chop Ahead – I like to have all my ingredients prepped before I start cooking, as this dish comes together quickly.

Variations

Swap the Protein: Sometimes I use pork, beef, or shrimp for this fried rice. You can also make it vegetarian by skipping the meat. Go Gluten-Free: Swap out the soy sauce for tamari if you’re avoiding gluten. Make it Spicy: I love the addition of ají amarillo paste in chaufa rice. It’s not traditional, but that kick is so good! Scramble the Eggs: Instead of making an omelet, simply make a well in the center of the rice, then pour in the eggs and scramble them right in the skillet.

The next time you have leftover rice, give this Peruvian Arroz Chaufa a try. I love this unique fusion fried rice, and I think you will too. We have plenty more amazing dishes from all around the world coming your way. If you haven’t already, be sure to subscribe to our mailing list so you’re always in the loop. Until next time…