Arroz Chaufa (Peruvian Fried Rice)

Arroz chaufa is Peruvian fried rice made with chicken, chopped egg, fresh ginger, garlic, bell pepper and scallions, seasoned with soy sauce. Add ají amarillo paste for extra flavor.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Peruvian

Keyword: arroz chaufa, chaufa, chifa rice, fried rice, peruvian fried rice

Servings:

Calories: 519kcal

Author: Mike Hultquist

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