Peruvian Fried Rice (Arroz Chaufa)
Arroz chaufa Say it: ah-ROHS CHOW-fah
Arroz chaufa is Peru’s beloved version of Chinese fried rice, born from the large Chinese immigrant community that arrived in the 19th century. This quick stir-fried dish combines day-old rice with soy sauce, scallions, eggs, and often chicken, beef, pork or shrimp. It delivers a perfect balance of savory, slightly sweet, and umami flavors with the signature Peruvian touch of aji amarillo or ginger. Served family-style any day of the week, it is a staple of chifa (Peruvian-Chinese) restaurants and home kitchens alike.
Peruvian Fried Rice (Arroz Chaufa)
Arroz chaufa
Pronounced ah-ROHS CHOW-fah
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat 1 tablespoon (15 ml) of the vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs, swirl to coat the bottom, and cook undisturbed until set, about 30 seconds. Flip and cook 10 seconds more, then slide the omelet onto a plate and slice into thin ribbons. Set aside.
Add the remaining 1 tablespoon (15 ml) oil to the wok. When hot, add the chicken cubes and stir-fry until golden and cooked through, 3–4 minutes. Season lightly with salt and pepper.
Push the chicken to one side of the wok. Add the scallion whites, garlic, and ginger; stir-fry 20–30 seconds until fragrant but not browned.
Add the cold rice, breaking up any clumps with a spatula. Stir-fry 2 minutes until the rice is heated and lightly toasted.
Pour in the soy sauce, oyster sauce, cumin, and aji amarillo paste. Toss everything thoroughly so the rice grains are evenly coated and colored.
Add the peas and egg ribbons. Continue stir-frying 1–2 minutes until the peas are hot and the rice is crisp in spots.
Remove from heat, sprinkle with the scallion greens and a few drops of sesame oil if using, and toss once more. Taste and adjust seasoning with salt and pepper.
Serve immediately while piping hot.
Regional variants
Regional versions swap the protein for shrimp (chaufa de mariscos), beef, or a combination of all three (chaufa mixto). Some families add diced bell pepper or a touch of sesame seeds on top.
Cook's notes
- Day-old rice is essential; freshly cooked rice will turn mushy. Spread warm rice on a tray and refrigerate uncovered for a few hours if needed.
- Work quickly over high heat and keep all ingredients prepped and within arm’s reach before you start stir-frying.
- For a fully traditional chifa taste, many Peruvian cooks add a splash of Chinese cooking wine or a pinch of sugar with the sauces.
Serve with
Hot sauce (aji or salsa criolla), sliced cucumber, and cold beer or chicha morada.
Make ahead and storage
Best eaten fresh, but leftovers reheat well in a hot wok or skillet with a splash of water to restore moisture. Keeps in the refrigerator up to 2 days.
