Traditional Peruvian Dishes
The Best Peruvian-Style Chaufa Rice Recipe
Prepare homemade Peruvian chaufa rice with loose rice, golden chicken, egg, vegetables, and the characteristic aroma of chifa cuisine. A practical recipe to take advantage of cold rice and serve an abundant meal for the whole family.
This chicken chaufa rice combines the technique of high-heat stir-frying with classic flavors of Peruvian and Chinese cuisine. The secret lies in using cold cooked rice, working with a well-heated wok or skillet, and adding ingredients without overloading it.
01
Ingredients
Have everything ready before you begin.
- ✓600 g of cooked and cold white rice
- ✓300 g of chicken breast cut into small cubes
- ✓3 eggs
- ✓4 scallions or Chinese onions
- ✓1 small red bell pepper
- ✓2 cloves of garlic
- ✓1 teaspoon of fresh grated ginger
- ✓4 tablespoons of soy sauce
- ✓1 tablespoon of oyster sauce
- ✓3 tablespoons of vegetable oil
- ✓1 teaspoon of sesame oil
- ✓½ teaspoon of black pepper
- ✓Salt, only if necessary
02
Step-by-step method
- 01
Separate the green and white parts of the scallions
Separate the green and white parts of the scallions. Cut the white parts into thin slices and reserve the green parts for the end. Cut the bell pepper into small cubes, chop the garlic, and have the grated ginger ready.
- 02
Heat a wok or large skillet over high heat
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and distribute it across the base.
- 03
Beat the 3 eggs with a pinch of salt, pour them into the skillet, and cook…
Beat the 3 eggs with a pinch of salt, pour them into the skillet, and cook until they set without drying out. Stir to form small pieces, remove, and reserve.
- 04
Reheat the skillet and add another tablespoon of oil
Reheat the skillet and add another tablespoon of oil. Add the chicken in a single layer. Let it rest for 1 minute to brown and then stir-fry for approximately 5-7 minutes, until it is golden brown on the outside and fully cooked. If the skillet is small, cook it in two batches. Remove and reserve along with the egg.
- 05
Add the last tablespoon of oil
Add the last tablespoon of oil. Add the white parts of the scallion, bell pepper, garlic, and ginger. Stir-fry for 1-2 minutes, until they release their aroma and the bell pepper retains a slight crunch.
- 06
Gently separate the cold rice with your hands or a fork and add it…
Gently separate the cold rice with your hands or a fork and add it to the skillet. Stir-fry, lifting and turning, without crushing it. If necessary, work in two batches to keep it loose.
- 07
When the rice is hot, pour the soy sauce and oyster sauce…
When the rice is hot, pour the soy sauce and oyster sauce along the hot edge of the skillet. Mix quickly until the color is uniform.
- 08
Return the reserved chicken and egg to the skillet
Return the reserved chicken and egg to the skillet. Add the black pepper and mix for a couple of minutes to distribute all the ingredients well.
- 09
Taste the chaufa before adding salt, since the sauces already contain…
Taste the chaufa before adding salt, since the sauces already contain sodium. Adjust only if necessary.
- 10
Turn off the heat
Turn off the heat. Add the sesame oil and the green parts of the scallion. Mix one last time.
- 11
Serve immediately, hot
Serve immediately, hot. You can present it in a large serving dish or form each portion with a small bowl.
- Use cooked rice from the previous day, cold, dry, and well-separated to avoid the chaufa becoming mushy.
- Cook over high heat and avoid filling the skillet too much; this way, the ingredients will brown instead of boil.
- Don't burn the garlic, as it can add a bitter flavor.
- Add the sesame oil at the end to better preserve its toasted aroma.
- Taste before adding salt, as the soy sauce and oyster sauce are already salty.
- You can serve Peruvian ají or ají sauce on the side so each person can adjust the spiciness.
- The chicken can be replaced with pork, beef, shrimp, or more vegetables, respecting the corresponding cooking times.