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4.8 from 42 votes

Arroz Chaufa (Peruvian Fried Rice)

This Peruvian fried rice with chicken (Arroz Chaufa) is quick and easy to make, full of flavor, and very versatile. You can omit the chicken for a vegetarian option, or even replace it with diced beef or pork for a delicious variation.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 451 kcal
Course: Side Dish , Main Course
Cuisine: Peruvian

Ingredients

  • ¼ cup soy sauce or more as needed
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon ground cumin
  • Pinch granulated sugar
  • 2 tablespoons vegetable oil (or other neutral flavored oil) for frying
  • 1 red bell pepper, finely diced
  • ½ cup finely diced onion
  • 4 cloves garlic, minced or crushed into a paste
  • 1 tablespoon minced fresh ginger
  • 1 large boneless skinless chicken breast (about 8 ounces) diced into ½ inch cubes
  • 4 cups plain cooked rice (at least 1 day old, cold)
  • 1 cup thinly sliced scallions or green (spring) onions (white and green parts) (reserve 2 tablespoons of this for garnish)
  • 4 large eggs, scrambled or cooked into an omelet and roughly chopped

Instructions

    Cup of Yum
  1. Combine the soy sauce, toasted sesame oil, cumin and sugar in a small bowl and set aside.
  2. Heat oil in a large skillet or wok over medium-high heat. Add the bell pepper and onion and cook, stirring regularly, until softened, about 3 to 5 minutes. Next, add the garlic and ginger and cook for another 30 seconds until fragrant.
  3. Add the diced chicken and continue to cook until the chicken is fully cooked and no longer pink, another 3 to 5 minutes or so.
  4. Add the cooked rice, give it a good stir, and then add the soy sauce mixture and stir again until evenly mixed. Stir-fry for a few more minutes, allowing the soy sauce to absorb, then finally add the eggs and all but 2 tablespoons of the scallions and stir once more to completely combine and heat through.
  5. Taste and adjust seasoning if needed (add salt or more soy sauce if it needs it). Serve immediately topped with the reserved 2 tablespoons of sliced scallions for garnish.

Notes

  • I prefer using jasmine rice (either white or brown) for all my fried rice dishes. You must cook the rice in advance, at least a day ahead of time. Once the rice is cooked, I like to spread it out on a sheet tray to cool and dry out. The key to good fried rice is to have relatively dry cooked rice.
  • Note that 1 cup dry jasmine rice (white or brown) will yield about 4 cups cooked.
  • You can replace the soy sauce with Tamari if you'd like to make this dish gluten-free. Note that Tamari is usually a bit less salty than traditional soy sauce, so you may need to add a little extra or a pinch of salt to get the seasoning just right. Same goes with low-sodium soy sauce (which is actually what I typically use).
  • Variation: Consider replacing the diced chicken with beef, pork tenderloin, shrimp, or even leftover cooked rotisserie chicken.
  • Variation: You could also add a handful or two of beansprouts or choclo corn kernels to this Peruvian fried rice, if you can get your hands on them.

Nutrition Information

Calories 451kcal (23%) Carbohydrates 54g (18%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 4g Cholesterol 219mg (73%) Sodium 680mg (28%) Potassium 207mg (6%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 451

% Daily Value*

Calories 451kcal 23%
Carbohydrates 54g 18%
Protein 26g 52%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 4g 20%
Cholesterol 219mg 73%
Sodium 680mg 28%
Potassium 207mg 4%
Fiber 3g 12%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.