Arroz chaufa is one of the most popular dishes in Peruvian chifa cuisine, born from the meeting of Chinese cooking traditions and everyday Peruvian ingredients. It is made by stir-frying cooked rice with chicken, egg, scallions, soy sauce, and a touch of sesame oil over high heat.
It is a familiar meal in Peruvian homes, chifa restaurants, and markets. Chicken chaufa is one of its most representative versions, although beef, pork, seafood, and mixed-meat variations are also traditional.
Print
Peruvian Arroz Chaufa
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Peruvian
Ingredients
- 500 g cooked and chilled white rice (3 cups)
- 500 g chicken breast, cut into small cubes (about 1.1 lb)
- 4 eggs
- 120 g chopped scallions (1½ cups)
- 100 g red bell pepper, cut into small cubes (1 medium pepper)
- 100 g sliced frankfurter-style sausage (2 sausages)
- 20 g chopped or minced garlic (4 garlic cloves)
- 75 ml soy sauce (5 tablespoons)
- 15 ml sesame oil (1 tablespoon)
- 30 ml vegetable oil (2 tablespoons)
- 5 g grated ginger (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)
- 3 g salt (½ teaspoon)
Preparation
- Prepare the ingredients, use fully chilled cooked rice so the grains stay separate while stir-frying. Mix the chicken with half of the garlic, the ginger, black pepper, and 1 tablespoon of soy sauce.
- Cook the eggs, heat a large skillet or wok over high heat, add 1 teaspoon of oil, and pour in the beaten eggs. Stir until they form small, tender pieces, then remove them and set them aside.
- Stir-fry the chicken and sausage, add the remaining oil to the wok, add the chicken, and cook for 4 to 5 minutes until browned. Add the sausage and stir-fry for 2 more minutes, until lightly golden.
- Add the vegetables, add the remaining garlic, red bell pepper, and the white parts of the scallions. Stir-fry for 1 minute, keeping the heat high so the vegetables retain some texture.
- Add the rice, add the cold rice and toss quickly to separate the grains. Pour in the soy sauce gradually, add the sesame oil, and continue stir-frying for 3 to 4 minutes, until the rice is hot and lightly toasted.
- Finish the chaufa, return the eggs to the wok, add the green parts of the scallions, and toss for 1 minute. Taste and adjust only if needed, then serve immediately.
Chef’s tips
- Use rice cooked the day before, or let freshly cooked rice cool completely before stir-frying.
- Keep the wok or skillet very hot to create the toasted aroma that defines arroz chaufa.
- Avoid crowding the pan, because too many ingredients lower the temperature and make the rice steam.
- Add the soy sauce gradually so the rice does not become too dark or salty.
- Use sesame oil sparingly and near the end because its aroma is strong.
Traditional variations
Peruvian chifas also prepare arroz chaufa with pork, beef, shrimp, chicken and pork together, or several meats in a special chaufa. In the Peruvian Amazon, some versions include local rainforest ingredients depending on the region.
How to serve
Serve arroz chaufa immediately while hot, on wide plates or in bowls. It is traditionally served with ají sauce, tamarind sauce, or extra soy sauce with chili pepper on the side.
Enjoy it as a main dish or serve it with fried wontons, tallarín saltado, pollo tipakay, or stir-fried vegetables.
Recommended accompaniments
- Peruvian ají sauce
- Tamarind sauce
- Fried wontons
- Tallarín saltado
- Pollo tipakay
- Chicha morada
Food tradition
Arroz chaufa is one of the strongest symbols of chifa cuisine, which reflects Chinese immigration to Peru beginning in the nineteenth century. The high-heat rice stir-fry technique was adapted to local ingredients and tastes until it became a fully established part of Peruvian gastronomy.
The word “chaufa” is linked to the Cantonese term “chǎofàn,” meaning fried rice. In Peru, the dish developed its own identity through the use of scallions, local chilies, and the familiar accompaniments served in chifa restaurants.
Frequently Asked Questions
Use cooked, chilled long-grain white rice. Rice made the day before is especially good because it loses some moisture and stays separate during stir-frying. Avoid using freshly cooked hot rice, since it tends to clump together and can become mushy once it is mixed with soy sauce.
Yes. Use a large, heavy skillet and heat it thoroughly before adding the ingredients. Do not overcrowd the pan, and cook in batches when necessary to keep the temperature high. High heat is essential for developing the toasted, savory flavor that makes chaufa distinctive.
Yes. Many Peruvian versions use a small amount of sesame oil near the end of cooking. Do not use too much because it has a strong aroma. Its purpose is to add the characteristic scent of chifa cuisine without overpowering the chicken, soy sauce, and scallions.
Yes. Pork, beef, shrimp, seafood, and mixed-meat versions are all traditional in Peru. Keep the same method: cook the protein first, reserve the eggs, stir-fry the rice over high heat, and add the scallions at the end so they remain fresh and aromatic.
