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    Arroz Chaufa (Peruvian Fried Rice)

    Give your fried rice a South American makeover with this Arroz Chaufa recipe! A fusion of cuisines, this Peruvian fried rice is your easy weeknight dinner that’s packed with flavor.

    With rice, protein and veggies, it can be a complete meal, or act as a flavorful side dish. The perfect way to use leftover rice, you can have this on the table in about 25 minutes!

    Arroz Chaufa, or Peruvian Fried Rice, is a delightful Chinese Peruvian fusion if flavors and cooking techniques.

    Lately, we’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 Peruvian Fried Rice, is a delightful Chinese Peruvian fusion if flavors and cooking techniques.

    Arroz Chaufa, or Chaufa Rice, is a delightful Chinese Peruvian fusion dish that brings together the culinary traditions of Peru and China.

    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.

    Arroz Chaufa, or Peruvian Fried Rice, is a delightful Chinese Peruvian fusion if flavors and cooking techniques.

    Why You’ll LOVE this Peruvian Fried Rice

    • Flavor Explosion: Imagine a symphony of soy sauce, oyster sauce, and sesame oil serenading your tastebuds. Every bite is an exotic escapade!
    • Textural Delight: The fluffy rice, tender pieces of chicken, and the crunchy bell peppers create a texture that’s utterly satisfying.
    • Quick and Easy: Have dinner ready in a flash! This dish comes together in less than 30 minutes, making it perfect for busy weeknights.
    • Versatility: Feel like swapping chicken for shrimp or adding some extra veggies? Go for it! Arroz Chaufa is endlessly customizable.
    • Global Fusion: Experience the rich multicultural tapestry of Peru in one plate. The Chinese influences combined with the robust Peruvian flavors are a culinary voyage you don’t want to miss!
    Arroz Chaufa, or Peruvian Fried Rice, is a delightful Chinese Peruvian fusion if flavors and cooking techniques.

    Chaufa Rice Ingredient Notes

    • Stir fry sauce – Soy sauce, oyster sauce, sesame oil and dark soy sauce. If you like a litte heat, you can add in some ají amarillo paste as well.
    • Oil – A neutral oil like canola or vegetable oil works best for stir-frying, as they have a high smoke point.
    • Chicken breast – Can be swapped for thighs, or other proteins. Marinate for at least 15 minutes for maximum flavor infusion.
    • Garlic and ginger – Fresh is best! These aromatic ingredients are the backbone of your dish, delivering that mouthwatering scent and taste.
    • Cold cooked rice – Absolutely crucial for avoiding a mushy outcome. The grains should be separated and cold to achieve that perfect stir-fry texture.
    • Bell peppers – Feel free to use any color for a different visual appeal. Or experiment with other crunchy veggies like carrots or snap peas.
    • Scallion – The white parts go in the fried rice, the green parts are for garnish.
    • Eggs – Fresh eggs work best for fluffier omelets. Whisk well to incorporate more air for an even lighter texture.

    Easy Arroz Chaufa Recipe

    This fried rice comes together pretty fast, so follow the steps in order to make sure to follow the steps in order.

    1. Marinate the chicken: Season chicken with 2 tsp soy sauce and a couple pinches of black pepper. Set aside while prepping the rest of the dish.

    marinating the chicken

    2. Make the sauce: Whisk together all sauce ingredients in a bowl.

    3. Dice the veggies and aromatics: Get the ginger, garlic, peppers and scallions ready.

    4. 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.

    cut up omelet

    5. 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.

    cooked chicken

    Add the ginger and garlic for about 30 seconds, then the scallions and bell peppers for 2-3 minutes.

    6. Complete the dish: Add rice and sauce mixture. Toss until well mixed. Add omelet pieces and mix.

    7. Serve: Garnish with the green parts of scallions and serve immediately.

    Arroz Chaufa, or Peruvian Fried Rice, is a delightful Chinese Peruvian fusion if flavors and cooking techniques.

    Recipe Tips and Notes

    • Rice Prep – Make sure to use cold rice to avoid a mushy texture. Leftover rice is your best friend in this recipe.
    • Marination Magic – If you have the time, let the chicken marinate for at least 30 minutes to an hour. The flavors will penetrate deeper into the meat, making it super tasty!
    • High Heat – Keep that skillet or wok piping hot for perfect stir-frying results.
    • Chop Ahead – Have all your ingredients prepped and within arm’s reach. This dish comes together quickly, so there’s no time to chop veggies on the fly.
    • Skillet Size – Opt for a large, flat-bottomed skillet or wok. This allows for better heat distribution and makes it easier to toss the ingredients without spills.
    • Taste As You Go – Always give your dish a little taste before serving to make sure the seasoning is just right for your palate.
    Arroz Chaufa, or Peruvian Fried Rice, is a delightful Chinese Peruvian fusion if flavors and cooking techniques.

    Leftovers and Storage

    Leftover Arroz Chaufa, like other cooked rice dishes, can typically be stored in the refrigerator for 3-5 days. Store in an airtight container.

    When you’re ready to eat the leftovers, simply microwave it or stir fry until heated through out.

    Arroz Chaufa Peruano Variations

    • Swap the Protein: Chicken, pork, beef, and shrimp can all find their way into Arroz Chaufa. Or use a combination of a few.
    • Vegetarian Version: Use tofu or tempeh and mushroom based oyster sauce to make it vegetarian friendly.
    • Go Gluten-Free: Swap out the soy sauce for tamari if you’re avoiding gluten.
    • Make it Spicy: We 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.
    • Change up the Grains: For a more nutritious dish, use brown rice. In some regions, quinoa is used in place of rice.
    Arroz Chaufa, or Peruvian Fried Rice, is a delightful Chinese Peruvian fusion if flavors and cooking techniques.

    The next time you have leftover rice, give this Peruvian Arroz Chaufa a try. It will elevate your fried rice game to a whole new level!

    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…

    Arroz Chaufa, on our Gypsy Plate… enjoy!

    serving of arroz chaufa on the Gypsy Plate

    More great fried rice recipes:
    Hawaiian Pineapple Fried Rice
    Thai Basil Fried Rice
    Hibachi Fried Rice
    Pork Fried Rice
    Nasi Goreng

    featured image for arroz chaufa recipe post

    Arroz Chaufa (Peruvian Fried Rice)

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Arroz Chaufa, or Peruvian Fried Rice, is a delightful Chinese Peruvian fusion of flavors and cooking techniques.

    Ingredients

    Sauce

    • 1/4 cup soy sauce
    • 1 Tbsp oyster sauce
    • 1 tsp sesame oil
    • 1/2 tsp dark soy sauce (optional)

    Fried Rice

    • 3 Tbsp oil, divided
    • 4 eggs
    • salt, to taste
    • 1 pound boneless skinless chicken breast, sliced
    • 2 tsp soy sauce
    • black pepper, a couple of pinches
    • 3-4 garlic cloves, finely chopped
    • 1 Tbsp fresh ginger, finely chopped
    • 1 red bell peppers, diced into small cubes
    • 3 scallions, sliced
    • 4 cups cold cooked rice

    Instructions

    1. Season chicken with 2 tsp soy sauce and a couple pinches of black pepper.
    2. Whisk together all sauce ingredients in a small bowl.
    3. 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.
    4. 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.
    5. Add ginger and garlic. Mix well and cook for about 30 seconds.
    6. Add bell pepper and the white parts of the scallions. Stir fry 2-3 minutes.
    7. Add rice and sauce mixture. Toss until well mixed.
    8. Add omelet pieces and mix.
    9. Serve immediately, garnishing with green parts of scallions.

    Notes

    1. For best results, use leftover cold rice. Freshly cooked rice is moist and can lead to a soggy, clumpy result. If you don’t have any on hand, you can cook rice fresh, spread it thinly on a baking sheet, and then freeze for 10-15 minutes.
    2. The same recipe can be used with different proteins. We especially love it with shrimp. Or, you can omit it altogether for a vegetarian version.
    3. If you like your rice to have some kick, add a little Peruvian Aji Amarillo paste. Though it can be tough to find in grocery stores, it is readily available online.
    4. The dark soy sauce is optional, but adds great color to the rice.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 443Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 282mgSodium 1484mgCarbohydrates 17gFiber 1gSugar 2gProtein 45g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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