Servings
Font
Back
0 from 0 votes

Arroz Chaufa

Arroz chaufa or arroz de chaufa, is a fried rice dish in Peru. It is part of the Sino-Peruvian cuisine, called chifa cuisine.

Prep Time
45 mins
Cook Time
45 mins
Resting Time
2 hrs
Total Time
1 hr 5 mins
Servings: 6 people
Calories: 616 kcal
Course: Main Course
Cuisine: Peruvian

Ingredients

  • 2 cups white rice
  • 2 lb chicken breast , finely diced
  • 1 tablespoon finely grated fresh ginger
  • ½ cup soy sauce
  • ½ red bell pepper , finely diced
  • 8 eggs
  • 4 tablespoons butter or margarine
  • 6 tablespoons vegetable oil
  • 6 stalks Chinese scallion , thinly sliced
  • salt
  • black pepper , freshly ground
Equipment
  • Wok
  • Skimmer

Instructions

    Cup of Yum
  1. Cook the rice the day before according to the instructions on its packaging, drain and refrigerate.
  2. In a bowl, combine the chicken, red pepper, ginger, black pepper, and 5 tablespoons of sauce. Mix.
  3. Cover, refrigerate, and marinate for 2 hours.
  4. Meanwhile, prepare an omelet by beating eggs and salt in a large bowl until fluffy.
  5. Heat 2 tablespoons of butter (or margarine) in a frying pan and lightly brown it.
  6. Pour half of the omelet mixture into the pan and cook.
  7. Tilt the pan and lift the edges to allow the eggs to cook evenly.
  8. When the bottom of the omelet is golden brown, flip quickly. Continue cooking until the consistency is light and fluffy.
  9. Remove from the skillet and repeat the same process with the second half of butter (or margarine) and eggs.
  10. Cut the two omelets into small pieces and set aside.
  11. Place a wok over high heat and add half the oil and lightly smoke.
  12. Using a slotted spoon, scoop out half of the chicken mixture from the bowl and add it to the wok. Distribute it evenly throughout the wok and let it set for 1 minute.
  13. Then grab the other side. Stir, cover and cook for an additional 3 minutes or until the chicken is no longer pink. Remove and keep warm.
  14. Repeat with remaining oil and chicken, reserving excess marinade.
  15. Add the other half of the chicken mixture to the wok and mix well.
  16. Add the rice and mix well.
  17. Add the remaining soy sauce, omelet, scallions, reserved marinade and mix well again.
  18. Cover and cook for 2 minutes or until very hot.
  19. Serve immediately.