Peruvian fried rice with chicken, chopped egg, fresh ginger and scallions, plus an optional ají amarillo twist. An easy chifa classic and perfect weeknight meal.
Arroz chaufa is Peruvian fried rice, my friends, and it is one of the most satisfying rice dishes you can make at home. Stir fry day-old rice hot and fast with chicken, chopped egg, plenty of fresh ginger, garlic, bell pepper and scallions, then season it all with soy sauce and finish with a little sesame oil. It's crazy good.
Patty and I enjoyed many South American dishes on our trip through Argentina and Brazil on the way to Antarctica, and arroz chaufa was easily a favorite. I love how Peruvian kitchens show up all over South America. There is also a fantastic Peruvian restaurant we enjoy in Charlotte called Yunta that serves a beautiful version. Now I like to make it at home.
My version is closer to a traditional chaufa, with one addition that is more common with home cooks, and that is aji amarillo paste. I stir it in with the soy sauce and it adds a bright, fruity Peruvian chili flavor that makes it just "wow". It's optional, but I highly recommend it.
What is Arroz Chaufa?
Arroz chaufa is a Chinese-Peruvian fried rice and one of the signature dishes of "chifa", which is the unique cooking style that grew out of Cantonese immigration to Peru. The name comes from "chaofan," the Cantonese word for fried rice. Today you'll find chaufa everywhere in Peru, from chifa restaurants to home kitchens, usually with chicken, pork, beef or seafood.
Chaufa is a bit different from takeout fried rice, with lots of fresh ginger, chopped egg cooked separately, scallions, red bell pepper, and soy sauce. No peas and carrots here.
Check out Peru: The Cookbook by Gastón Acurio (affiliate link, friends), an excellent resource for Peruvian home cooking.
Let's talk about how to make it.
Arroz Chaufa Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Day-Old Rice. Long-grain white rice, cooked and chilled overnight. Cold rice fries into separate grains. Fresh rice turns mushy.
- Chicken. Boneless skinless thighs stay juicy over high heat.
- Eggs. Cooked first, then chopped and folded in at the end.
- Ginger and Garlic. Use fresh ginger, and feel free to add extra. It's a key flavor in chaufa.
- Scallions. Whites go in with the aromatics, greens at the end.
- Red bell pepper. For sweetness, color and a little crunch.
- Soy sauce, sugar and sesame oil. The seasoning. Simple and perfect.
- Ají amarillo paste (optional). My favorite addition for flavor.
How to Make Arroz Chaufa
Cook the egg. Cook the beaten eggs in a hot oiled pan until set, then remove and chop.
Cook the chicken. Sear the seasoned chicken in a very hot pan until browned and cooked through. Remove.
Cook the aromatics. Add oil, then the scallion whites, ginger and garlic. Stir fry about 30 to 60 seconds.
Fry the rice. Add the rice and bell pepper, plus any fresh chilies you feel like adding. I often add a handful of chopped aji chilies when I grow them, or anything fairly spicy, like a serrano or three. Stir fry hard for a few minutes, breaking up clumps. Let the rice sit between tosses so some grains toast.
Season. Return the chicken and egg. Add the soy sauce, sugar and ají amarillo paste if using. Toss until evenly colored and season with salt.
Finish. Toss in the scallion greens and sesame oil. Serve hot.
Boom! Done! Your arroz chaufa is ready to serve. You are definitely going to love this. For Patty and me, this tastes as good, if not better, than any restaurant.
Tip: Use your biggest pan. In a 12-inch skillet, fry the rice in two batches so it fries instead of steaming.
Spicing Up Arroz Chaufa
Arroz chaufa isn't a spicy dish on its own, but it truly shines with added chilies. Here's how I play with it:
- Ají amarillo paste. A major ingredient in Peruvian cuisine. Add 2 to 3 tablespoons with the soy sauce. Big flavor, very little heat. Try my homemade aji amarillo paste, or you can buy it at Amazon (affiliate link, my friends).
- Rocoto paste. Swap it in for the ají amarillo paste when you want a bigger heat boost. Another major flavor in Peruvian cooking.
- Fresh ají chilies. If you grow ají types, this is a great place to use them. I add 2 to 3 chopped ají chilies along with the bell pepper. Ají varieties range widely in heat, from mild to very hot, so taste yours first and adjust accordingly.
- Jalapeño or serrano. No ají? Chop up a jalapeño or serrano and add it with the bell pepper.
Arroz Chaufa Variations
You'll find many styles of chaufa across Peru. Here are a few favorites from Peru: The Cookbook:
- Chaufa con Conchas (Seafood). Made with scallops or other seafood, plus ají amarillo and mussel broth.
- Aeropuerto. Chaufa tossed with Chinese egg noodles, snow peas, and oyster sauce. Kind of a "kitchen sink" recipe.
- Chaufa a lo Pobre. Served with fried banana.
- Chaufa Charapa. An Amazonian style made with chorizo and smoked beef or pork.
You can also make it with pork, beef or shrimp. Many Peruvian home cooks use sliced hot dogs too.
Serving Arroz Chaufa
Arroz chaufa makes a full meal on its own, but it's great served on the side with other Peruvian dishes like Lomo Saltado. Serve it with rocoto sauce, aji amarillo sauce, or your favorite hot sauce on the side.
Recipe Tips & Notes
- Use cold, day-old rice. It fries into separate, slightly chewy grains. Fresh rice steams and clumps, and can turn gummy. In a pinch, spread fresh rice on a sheet pan and chill it, uncovered, for an hour or more.
- Let it sit between tosses. A few seconds of contact with the hot pan toasts the grains on the bottom and adds that crispy fried rice flavor.
- Go heavy on the ginger. It's a defining flavor of chaufa, so be generous! Try grating it so it melts into the dish.
- Ají amarillo paste adds flavor, not heat. It's optional, but I love it. For real heat, use rocoto paste instead, or add fresh chilies with the bell pepper.
Storage
Store leftover arroz chaufa in an airtight container in the refrigerator for 3 to 4 days. Reheat in a hot skillet with a splash of oil, or in the microwave. You can also freeze arroz chaufa for up to 2 months.
That's it, my friends. I hope you enjoy the Peruvian fried rice. Let me know if you make it. I'd love to hear how you made it your own.
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More Peruvian Recipes to Try
- Lomo Saltado
- Pollo a la Brasa
- Salchipapa
- Papa a la Huancaina
- Peruvian Squash Stew (Locro de Zapallo)
- Arepas
- Tiradito
- Aji Verde
More Stir Fried Rice Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Arroz Chaufa (Peruvian Fried Rice)
Ingredients
- 4 cups cooked long-grain white rice chilled overnight
- 1 pound boneless skinless chicken thighs cut into ½-inch pieces
- Salt and a splash of soy sauce for the chicken
- 3 large eggs beaten with a pinch of salt
- 1 bunch scallions whites and greens sliced and kept separate
- 2 tablespoons minced fresh ginger
- 3 cloves garlic minced
- ½ red bell pepper small diced
- 2 to 3 fresh ají chilies chopped (optional; or 1 jalapeño or serrano)
- 3 to 4 tablespoons vegetable oil divided
Seasoning
- 3 tablespoons soy sauce
- ½ teaspoon sugar
- Salt to taste
- 2 to 3 tablespoons ají amarillo paste optional, recommended
- 1 teaspoon toasted sesame oil
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the eggs and cook until set. Remove, chop into pieces and set aside.
- Season the chicken with salt and a splash of soy sauce. Heat 1 tablespoon oil over high heat and cook the chicken until browned and cooked through. Remove and set aside.
- Add 1 tablespoon oil. Add the scallion whites, ginger and garlic and stir fry 30 to 60 seconds, until fragrant.
- Add the rice, bell pepper and fresh chilies if using. Stir fry 3 to 4 minutes, breaking up clumps and letting the rice toast a bit between tosses. Add more oil as needed.
- Return the chicken and egg to the pan. Add the soy sauce, sugar and ají amarillo paste if using. Toss until evenly coated. Season with salt to taste.
- Toss in the scallion greens and sesame oil. Serve hot.
Notes
- Rice: Day-old rice works best. It is drier and stir fries more easily instead of steaming from freshly cooked rice. Fry it in two batches if needed.
- Ají amarillo paste: More home style. Adds fruity flavor with very little heat. The recipe is delicious without it, but I love it.
- Heat: Swap in rocoto paste for the ají amarillo paste for a bigger heat boost. Add fresh hot chilies (like ajis) when you add the bell pepper. Skip for milder.
- Storage: Refrigerate 3 to 4 days or freeze up to 2 months.
Nutrition Information
FAQ
What is arroz chaufa?
Arroz chaufa is Peruvian fried rice, a signature dish of chifa cooking, the fusion of Chinese and Peruvian cuisines. It's typically made with day-old rice, egg, ginger, scallions, soy sauce and chicken, pork, beef or seafood.
What's the difference between arroz chaufa and Chinese fried rice?
They share the same roots, but chaufa leans heavily on traditional Peruvian ingredients like fresh ginger and scallions, and often includes red bell pepper. Peruvian cooks also add local touches like ají amarillo.
Is arroz chaufa spicy?
Not traditionally. You can add fresh ají chilies, jalapeño or serrano for heat, or rocoto paste for a bigger kick. Ají amarillo paste adds lots of flavor with very little heat, though is not traditional.
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