Peruvian Arroz Chaufa Chicken Rice Bowl
Arroz chaufa is a Peruvian-Chinese fusion fried rice that transforms simple cooked rice, chicken, and eggs into a vibrant, savory bowl. Stir-fried with garlic, ginger, and soy sauce, then finished with cashews and fresh scallions, it's quick, satisfying, and perfect for using up leftover rice.
Steps
Before you start
- Cook rice ahead and cool it completely (or use day-old rice—fresh hot rice becomes mushy when stir-fried)
- Set up all ingredients in small bowls (mise en place) so you can move quickly once cooking begins
- Have a wok or large skillet ready on the stove before you start chopping
- Read through the instructions once so you're prepared for the fast pace of stir-frying
Prepare the eggs
- Beat the 3 eggs in a small bowl with a pinch of salt and pepper.
- Set aside.
Cook the chicken
- Heat 1½ tablespoons of oil in the wok or large skillet over medium-high heat until shimmering.
- Add the chicken cubes in a single layer and cook without stirring for 3 minutes until the bottom is golden-brown.
- Stir and continue cooking for 2–3 minutes more until cooked through (no pink inside).
- Season with salt and pepper to taste.
- Transfer to a clean plate.
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Ready when: Chicken is golden-brown and cooked through with no pink inside
Tip: Don't stir the chicken right away—let it sit for 3 minutes to build a golden crust instead of steaming
Scramble the eggs
- Add ½ tablespoon of oil to the wok.
- Pour in the beaten eggs and gently scramble over medium heat for 1 minute until just set but still slightly soft.
- Transfer to the plate with the chicken.
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Ready when: Eggs are just set and still slightly soft
Tip: Don't overcook; they'll continue to cook as you stir the rice
Stir-fry aromatics and peppers
- Add 1 tablespoon of oil to the wok.
- Add the minced garlic, grated ginger, and white parts of the scallions.
- Stir-fry for 30 seconds until fragrant, then add the diced red pepper.
- Continue stir-frying for 1 minute until the pepper is starting to soften.
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Ready when: Aromatics are fragrant and pepper begins to soften
Tip: Keep the heat high and stir constantly to prevent sticking
Stir-fry the rice
- Add the 3 cups of cooled rice to the wok, breaking up any clumps with the back of your spoon.
- Stir-fry, tossing constantly, for 3–4 minutes until the rice is heated through and the grains are separated and start to look slightly dry.
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Ready when: Rice is heated through, grains are separated, and it looks slightly dry
Tip: Don't force clumpy rice; break it gently and toss longer to let the heat separate the grains
Combine everything
- Pour the 3 tablespoons of soy sauce evenly over the rice and toss well for 30 seconds until the sauce coats the grains.
- Return the cooked chicken and eggs to the wok, add the halved cashews and the green parts of the scallions, then toss gently for 1 minute until everything is combined and hot.
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Ready when: All ingredients are combined, heated through, and fragrant
Tip: Add the fresh scallion greens at the very end so they stay bright and crisp
Serve
- Divide the arroz chaufa among 4 bowls and serve immediately.
- Optional: serve with extra soy sauce on the side and lime wedges.
Good to know
Tips
- Day-old rice is essential: fresh, warm rice grains are too soft and will break into mush when stir-fried. If you only have freshly cooked rice, spread it on a baking sheet, refrigerate for at least 30 minutes, or let it cool at room temperature until completely cold and slightly dried.
- Have all ingredients prepped and within arm's reach before you start cooking—stir-frying happens fast, and there's no time to chop while you're cooking.
- Don't crowd the pan when cooking the chicken. If you add all the chicken at once to a crowded wok, it will steam instead of sear and brown.
- Arroz chaufa is very flexible: add peas, corn, broccoli, or any leftover vegetables you have. The proportions don't need to be exact.
Make ahead
The rice can be cooked up to 2 days ahead and stored in the fridge. Reheat gently in a microwave (stir in a splash of water) or bring to room temperature before cooking the arroz chaufa. Other ingredients are best cooked fresh.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat with a splash of water, stirring frequently, until heated through, about 2–3 minutes. Best eaten fresh.
Substitutions
- boneless, skinless chicken breast → large shrimp, peeled and deveined. Use 1 pound (450 g). Stir-fry for only 2–3 minutes total until pink and just cooked through, since shrimp cooks much faster than chicken.
- roasted unsalted cashews → roasted peanuts. Use the same amount (½ cup / 75 g). Peanuts are traditional in some regional variations.
- red bell pepper → diced carrots or a mix of carrots and peas. Use 1 cup (100 g). Carrots take a bit longer to soften; add them a minute before the other vegetables.
- soy sauce → tamari or coconut aminos. Use the same amount for a gluten-free or lower-sodium option. Taste and adjust as needed.
