Arroz Chaufa (Peruvian Fried Rice)
Arroz Chaufa is a Peruvian fried rice that blends Chinese technique with Latin flavour using stir-fried rice soy-marinated meat vegetables and egg for a smoky savoury main dish bursting with character
Ingredients
For the rice and stir fry
- 4 cups cooked white rice preferably day-old, long grain
- 300 g chicken thighs or beef thinly sliced
- 4 large eggs
- 1 red bell pepper finely diced
- 6 spring onions chopped (white and green parts separated)
- 3 garlic cloves finely chopped
- 1 thumb sized piece of fresh ginger grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional but traditional
- 1 tbsp sesame oil
- 3 tbsp vegetable oil or neutral oil for frying
- Salt and white pepper to taste
Instructions
- To begin, place the sliced chicken or beef in a bowl. Add 1 tbsp soy sauce, a pinch of white pepper, and a splash of sesame oil. Toss to coat and let sit for 20 minutes while preparing other ingredients.
- If using freshly cooked rice, spread it on a tray to cool completely. Cold, dry rice is essential to avoid clumping when stir fried. Transition to beating the eggs.
- Crack the eggs into a bowl and beat lightly with a pinch of salt. Heat 1 tbsp oil in a wok or large pan over medium heat. Pour in the eggs and scramble gently until just set. Remove and set aside.
- In the same wok, add another tablespoon of oil. Increase the heat and stir fry the marinated meat until browned and cooked through. Remove and set aside. Proceed to aromatics.
- Add the remaining oil, then stir fry garlic and ginger until fragrant, about 30 seconds. Add the white parts of the spring onions and cook for another 30 seconds. Transition to adding vegetables.
- Toss in the diced red bell pepper. Stir fry over high heat for 1–2 minutes until slightly softened but still crisp. Move to incorporating the rice.
- Add the cold rice to the wok. Break up any clumps with the back of your spatula. Stir vigorously to coat each grain with the aromatic oil and mix evenly with the vegetables.
- Return the scrambled eggs and cooked meat to the pan. Pour in the remaining soy sauce, oyster sauce (if using), and sesame oil. Stir fry everything together for 2–3 minutes until well combined and heated through.
- Add the green parts of the spring onions and toss briefly. Adjust seasoning with salt and white pepper if needed. Move to plating.
- Plate the Arroz Chaufa immediately while hot. Serve with lime wedges or a side of ají sauce for added zest. For presentation, top with extra chopped spring onions or a fried egg if preferred.
Nutrition
Serving: 1Calories: 582kcalCarbohydrates: 50gProtein: 24gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 237mgSodium: 1003mgPotassium: 430mgFiber: 2gSugar: 2gVitamin A: 1407IUVitamin C: 42mgCalcium: 70mgIron: 2mg
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