Arroz chaufa

Ingredients

• 960 ml (4 cups)cooked white rice, cold, preferably from the day before
• 2chicken breasts, cut into cubes
• 2eggs
• 4spring onions, white and green parts, chopped
• 2garlic cloves, chopped
• 45 ml (3 tablespoons)soy sauce
• 30 ml (2 tablespoons)vegetable oil, preferably sesame oil
• to tastesalt and pepper
• Optional; to tastegrated ginger and red pepper, cut into strips

Instructions

1. 1

   Prepare ingredients

   Have all the ingredients chopped and ready before you start, as chaufa cooks quickly over high heat.

2. 2

   Cook the chicken

   Heat a wok or large frying pan with 15 ml (1 tablespoon) of oil. Season the chicken with salt and pepper, then stir-fry over high heat until browned and cooked through. Set it aside.

3. 3

   Cook garlic and eggs

   Add the remaining 15 ml (1 tablespoon) of oil to the same wok and brown the chopped garlic. Crack in the eggs and quickly stir them into a soft scramble.

4. 4

   Add the rice

   Add the cold rice and stir well to combine it with the egg and garlic. Turn up the heat so the rice picks up the characteristic smoky flavour.

5. 5

   Return chicken

   Put the chicken back in the wok, add the soy sauce and mix until everything is coated.

6. 6

   Add spring onion

   Stir in the spring onion and, if you like, the grated ginger and strips of red pepper. Stir-fry for a couple more minutes.

7. 7

   Check and serve

   Taste and adjust the seasoning with more soy sauce if needed. Serve hot, garnished with extra spring onion.

What is arroz chaufa?

Arroz chaufa is Peruvian fried rice shaped by the Chinese influence on Peruvian cooking. The name and style reflect a culinary exchange that brought wok-fried rice into local kitchens.

This version combines cold rice with chicken, softly scrambled egg, garlic, spring onion and soy sauce. Cooking it quickly over high heat helps keep the grains distinct and brings the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs contribute protein. Oil and egg account for much of the fat; serve with a fresh salad or vegetables to add contrast and round out the plate.

Why use cold rice?

Cold rice: Rice that has been chilled, especially overnight, is usually drier and less likely to clump when stir-fried. Separate any large clumps before adding it to the wok.

Freshly cooked rice: If that is what you have, spread it out to cool and let excess steam escape before frying.

Get the wok ready

Prep first: Chop the chicken, garlic and spring onion and measure the soy sauce before heating the pan. The cooking moves quickly, so having everything within reach makes it easier to avoid overcooking.

Work in stages: Cook the chicken first, then set it aside while you prepare the egg and rice. Returning the chicken near the end helps keep it in the mix without leaving it in the pan throughout.

Build the flavour

Garlic and egg: Brown the garlic in the oil, then scramble the eggs lightly in the same wok. Stir briskly so the egg cooks in soft pieces rather than forming a single layer.

Soy sauce: Add it after the chicken returns, and mix thoroughly so it seasons the rice and other ingredients evenly. Taste before adding more, as soy sauce can be salty.

Look for these cues

Chicken: The cubes should be browned and cooked through before you set them aside. Cut them into evenly sized pieces so they cook at a similar rate.

Rice: Stir until the grains are heated through and mixed with the egg and garlic. A hot pan and quick movement encourage a little smoky flavour without letting the rice sit and scorch.

Finish with spring onion

Spring onion: Add it towards the end and stir-fry for a couple of minutes, as the recipe directs. This keeps its fresh flavour present in the finished dish.

Optional additions: Grated ginger brings a warm aromatic note, while red pepper adds colour. Add either with the spring onion so they have a short time in the pan.

Serve it hot

Arroz chaufa makes a complete meal on its own, or you can serve it with a simple salad or steamed vegetables for freshness alongside the rice.

Finish with extra chopped spring onion if you like. Serve as soon as it is ready, while the rice is hot and the grains are at their best.

Recipe notes & tips

• Use rice that is fully cold and loosen any clumps before it goes into the wok.
• Cut the chicken into similarly sized cubes so the pieces cook evenly.
• Keep the wok ingredients close at hand before turning on the heat.
• Cook the chicken until browned and cooked through, then set it aside as directed.
• Taste before adding extra soy sauce, as the dish already contains some.
• Add the spring onion near the end to preserve its flavour.

Variations

• Add ginger: Stir in grated ginger with the spring onion for a warmer, aromatic flavour.
• Add red pepper: Toss in strips of red pepper for extra colour and a little sweetness.
• Use sesame oil: Choose sesame oil instead of vegetable oil for a more pronounced toasted aroma.
• Make it vegetarian: Replace the chicken with firm tofu and cook it until browned before setting it aside.
• Add vegetables: Stir in finely sliced vegetables with the spring onion so they have time to cook briefly.

Common mistakes to avoid

• Using freshly cooked, wet rice: It can turn clumpy; chill the rice first or spread it out to cool and release steam.
• Starting before everything is ready: Chaufa cooks quickly; chop and measure the ingredients before heating the wok.
• Crowding the pan: The ingredients may not fry as readily; use a large wok or frying pan and work in stages.
• Leaving the chicken in throughout: It can overcook; set it aside after browning and return it near the end.
• Adding too much soy sauce: The rice can become overly salty; start with the stated amount and taste before adjusting.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 2 days. Reheat until piping hot throughout, stirring partway through; add a small splash of water if the rice seems dry.

Frequently asked questions