Arroz Chaufa (Peruvian Chicken Fried Rice)
Photo: Christopher Alvarenga / Unsplash
Peru's Chinese-style fried rice: day-old rice tossed in a smoking wok with chicken, egg, spring onions, ginger and plenty of soy sauce and sesame oil. On the table in 30 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Marinate the chicken
Mix the diced chicken with 1 tablespoon of soy sauce in a bowl and let it sit for 10 minutes. Use this time to chop everything else and have it ready by the stove, since fried rice cooks fast.
- 300 g chicken thighs
- 1 tbsp soy sauce
✅ Done when: chicken pieces look evenly coated and slightly glossy with soy sauce
Make the egg omelette
Heat 1 tablespoon of oil in a over high heat, pour in the beaten eggs and swirl into a thin layer. Cook for about 1 minute until just set, then slide onto a board and cut into thin strips.
- 3 eggs
- 1 tbsp vegetable oil
✅ Done when: eggs are set with no runny parts left
Cook the chicken
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Fry the rice
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Season
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Serve
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Marinate the chicken
Mix the diced chicken with 1 tablespoon of soy sauce in a bowl and let it sit for 10 minutes. Use this time to chop everything else and have it ready by the stove, since fried rice cooks fast.
- 300 g chicken thighs
- 1 tbsp soy sauce
✅ Done when: chicken pieces look evenly coated and slightly glossy with soy sauce
Make the egg omelette
Heat 1 tablespoon of oil in a over high heat, pour in the beaten eggs and swirl into a thin layer. Cook for about 1 minute until just set, then slide onto a board and cut into thin strips.
- 3 eggs
- 1 tbsp vegetable oil
✅ Done when: eggs are set with no runny parts left
Cook the chicken
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season
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Serve
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The Story Behind the Dish
Arroz chaufa (from the Cantonese chao fan, 'fried rice') arrived with the Chinese workers who came to Peru from 1849. In Lima's Barrio Chino, chifa restaurants adapted their cooking to Peruvian ingredients, and chaufa became the most popular dish of all.
Today it's sold in every chifa in the country and made at home as the classic way to use up leftover rice.
⭐ Why It's Famous
Smoky, savoury and quick, it's the comfort food that shows how deeply Chinese cooking has become part of Peruvian identity.
💡 Fun Fact
In Peru, ginger is called kion, a word that comes from Cantonese, and soy sauce is sillao, also of Chinese origin.
Lima
-12.05°S, -77.04°W
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