Arroz Chaufa Peruvian Fried Rice
A vibrant Peruvian-Chinese fusion fried rice featuring tender diced chicken, fluffy jasmine rice, and silky scrambled eggs tossed together in a hot wok with ginger, garlic, and soy sauce. This quick weeknight dish comes alive with fresh lime wedges squeezed over the top and is often served alongside rotisserie chicken or seafood for a complete meal.
- Prep
- 15 min
- Cook
- 22 min
- Wait
- 5 min
- Total
- 42 min
- Makes
- 4 cups (serves 4 as a main, or 6 as a side)
Steps
Before you start
- Use day-old cooked rice (stored in the refrigerator)—freshly cooked rice becomes gummy when stir-fried
- Cook the chicken and let it cool before starting the wok work, or use rotisserie chicken
- Prepare all ingredients and have them within arm's reach before you start (mise en place is essential for stir-frying)
- Use a 14-inch wok or large skillet to give the rice room to spread and heat evenly
Cook the chickenOven 165°F / 75°C
- Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat.
- Once shimmering, add the diced chicken in a single layer.
- Cook without stirring for 3 minutes until the bottom is golden, then stir and continue cooking for 3–4 minutes longer until no pink remains and the internal temperature reaches 165°F (74°C).
- Transfer to a plate and let cool for 5 minutes.
+ Show details− Hide details
Ready when: Chicken is opaque throughout with no pink inside; internal temperature is 165°F (74°C)
Tip: Don't move the chicken in the first few minutes—letting it sit builds a golden crust
Prepare all ingredients
- While the chicken cools, mince the garlic and ginger, dice the onion into small pieces, and slice the scallions, keeping the white and light green parts separate from the dark green tops.
- Beat the eggs lightly in a small bowl.
- Break the day-old rice into individual grains with a fork (breaking up any clumps).
- Measure out the soy sauce, rice vinegar, and sesame oil into small bowls or spoons.
- Have everything within arm's reach before you start the wok.
+ Show details− Hide details
Ready when: All ingredients are prepped and within arm's reach
Tip: This prep is crucial because stir-frying moves very fast and you won't have time to chop mid-cooking
Heat the wok
- Place a 14-inch wok or large skillet over high heat.
- Let it heat for 1–2 minutes until it's very hot and a drop of water on the surface immediately sizzles and evaporates.
- Add 1 tbsp of the vegetable oil and swirl it to coat the entire bottom and sides of the wok.
+ Show details− Hide details
Ready when: Wok is smoking lightly and oil shimmers and moves freely across the surface
Tip: A properly heated wok is essential—if it's not hot enough, the rice will steam instead of fry
Cook and remove the eggs
- Pour the beaten eggs into the hot wok.
- Let them sit undisturbed for 10 seconds, then stir constantly with a spatula, breaking them into small, tender curds.
- Once the eggs are set but still slightly wet (about 1–2 minutes total), push them to the side of the wok and transfer to a clean plate.
+ Show details− Hide details
Ready when: Eggs are cooked into small, tender curds with no visible raw egg
Tip: Slightly undercook the eggs—they will finish cooking when combined with the hot rice
Cook the aromatics
- Add the remaining 1 tbsp vegetable oil to the empty wok.
- Once it's shimmering, add the diced onion and stir-fry for 2 minutes until it begins to soften and turn translucent at the edges.
- Add the minced garlic and ginger; stir constantly for 30 seconds until the wok is very fragrant.
+ Show details− Hide details
Ready when: Garlic and ginger are very fragrant and onion is translucent
Tip: Stop at 30 seconds for garlic—longer cooking will turn it bitter
Add rice and chicken
- Add the day-old rice and the cooled cooked chicken to the wok.
- Using your wok turner or spatula, break up any remaining clumps of rice and stir-fry for 3–4 minutes, mixing and fluffing constantly.
- The rice grains should separate and everything should heat through evenly with no white clumps remaining.
+ Show details− Hide details
Ready when: Rice grains are fully separated and the mixture is heated through; no clumps remain
Tip: Cold day-old rice breaks up much more easily than fresh rice and won't clump
Season the rice
- Pour in the soy sauce and rice vinegar.
- Stir constantly for 1–2 minutes, making sure the liquid is evenly distributed throughout the rice.
- The rice will take on a light amber-brown color from the soy sauce as it absorbs into the grains.
+ Show details− Hide details
Ready when: Rice is evenly colored with soy sauce and all liquid is absorbed
Tip: Keep stirring constantly to avoid any soy sauce burning on the bottom of the wok
Combine and finish
- Return the reserved scrambled eggs to the wok along with the minced scallion whites and light greens.
- Toss everything together for 1 minute over high heat until just heated through.
- Remove from heat.
- Drizzle in the toasted sesame oil and toss once more.
- Taste and adjust the seasoning with salt and white pepper as needed.
+ Show details− Hide details
Ready when: Eggs and scallions are evenly distributed; the dish is fragrant and hot
Tip: Add the scallion whites while the wok is still hot so they stay slightly crisp and aromatic
Serve
- Transfer the arroz chaufa to a serving platter or divide into individual bowls.
- Garnish with the reserved dark green scallion tops and fresh cilantro (if using).
- Serve immediately with lime wedges on the side.
- Squeeze fresh lime juice over each portion just before eating.
+ Show details− Hide details
Tip: The bright lime juice is essential—it cuts through the richness and balances the savory soy flavor
Good to know
Tips
- Day-old cooked rice is essential to success. Fresh rice is too moist and will clump instead of frying. Store cooked rice uncovered in the refrigerator the night before.
- Keep your heat on high throughout the stir-fry. This creates a light 'wok hei' (breath of the wok) flavor and prevents the rice from steaming instead of frying.
- Don't crowd the wok. If your wok is smaller than 14 inches, work in two batches to give the rice room to spread and heat evenly.
- Lime is not optional—the bright acidity of fresh lime juice is essential to balancing the rich, savory flavors. Serve with fresh wedges and squeeze over each portion.
Make ahead
You can cook the rice and chicken up to 1 day ahead. Store each separately in airtight containers in the refrigerator. Prep all other ingredients (minced garlic, ginger, diced onion, sliced scallions, and beaten eggs) up to 4 hours ahead, storing each in a separate container. The final stir-fry is best served and eaten immediately after cooking for the best texture and flavor.
Storage & reheating
Leftover arroz chaufa keeps in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a wok or skillet over medium-high heat for 2–3 minutes, stirring frequently and adding a splash of soy sauce or water if the rice seems dry. For best texture, eat leftovers within 24 hours. Do not freeze, as the rice texture will become mushy when thawed.
Substitutions
- boneless, skinless chicken breast → Large shrimp, peeled and deveined (1 pound / 450g). Shrimp cooks much faster than chicken (2–3 minutes) and adds a delicate sweetness. Don't overcook or they'll become tough. Skip the chicken step and add shrimp directly to the wok in place of the cooled chicken.
- boneless, skinless chicken breast → Pork tenderloin, diced (12 oz / 340g). Pork has a slightly sweeter, more tender flavor than chicken. Cook it the same way in a skillet over medium-high heat until no pink remains (about 6–7 minutes).
- rice vinegar → White vinegar (1 tbsp / 15 ml). White vinegar is more acidic, so start with 1 tsp and taste as you go to adjust. It will give a sharper, tangier flavor than rice vinegar.
- jasmine rice, cooked and cooled → Long-grain white rice or basmati rice, cooked and cooled (3 cups / 600 ml). Jasmine rice is traditional for its subtle floral aroma, but other long-grain white rice works in a pinch. Avoid short-grain, sticky rice, or sushi rice.
