This beloved Peruvian-Chinese fusion dish brings restaurant-quality fried rice to your kitchen in just 15 minutes. Arroz Chaufa combines tender rice, savory proteins, and aromatic seasonings into a quick yet satisfying meal that’s perfect for busy weeknights.
With only 346 calories per serving and 17g of protein, this flavorful recipe offers a healthier spin on traditional takeout while delivering authentic Peruvian charm straight to your dinner table.
Ingredients for Arroz Chaufa
- Sesame Oil: 2 tablespoons, adds authentic Asian aroma
- Green Onions: 1 bunch, separated into white and green parts for layered flavor
- Bell Pepper: 1 whole, diced for added crunch and color
- Hot Dogs: 2 pieces, sliced for a Peruvian twist
- Eggs: 2 large, beaten until fluffy
- Aromatics: 2 garlic cloves and 1 tablespoon grated ginger for depth
- Chicken: 1 cup cooked and shredded, adds protein
- Rice: 4 cups pre-cooked and chilled for best results
- Soy Sauce: 2-3 tablespoons, adjust to taste
Cooking Instructions
- Heat & Base: Heat your wok to medium, add sesame oil until shimmering
- First Layer: Combine hot dogs, onions, and bell pepper until peppers soften
- Aromatics: Add garlic and ginger until fragrant, about 30 seconds
- Egg Magic: Push ingredients aside, scramble eggs in empty space
- Final Assembly: Mix in rice and chicken, drizzle with soy sauce
- Perfect Finish: Stir-fry until everything is heated through and well-combined
Cooking Techniques
This quick-cooking dish works best when you start with cold, pre-cooked rice! The cold rice helps keep the grains separate and prevents them from becoming mushy.
Keep your pan nice and hot while cooking – this helps create that signature slightly crispy texture that makes fried rice so yummy. When you add the eggs, make a clear space in the pan so they can cook properly before mixing them in.
Variations & Substitutions
Want to change things up? You can swap the hot dogs for Chinese sausage (lap cheong) or skip them altogether. Any leftover cooked meat works great instead of chicken – try pork, shrimp, or make it vegetarian with extra veggies! No bell peppers?
Try carrots, peas, or corn. Just remember to keep the ginger and garlic – they give this dish its amazing flavor. For a gluten-free version, use tamari instead of soy sauce.
Storage Tips
Made too much? No problem! Let your arroz chaufa cool down completely, then pop it in an airtight container. It’ll stay tasty in the fridge for up to 3 days. When you’re ready to eat, warm it up in a pan with a tiny splash of water or oil to bring back that perfect texture. The flavors often get even better the next day!
Arroz Chaufa (Peruvian Fried Rice)
Equipment
- large skillet or wok
Ingredients
- 2 tablespoons sesame oil
- 1 bunch green onion chopped, divided into greener and whiter parts
- 1 bell pepper diced
- 2 hot dogs
- 2 eggs beaten
- 2 garlic cloves
- 1 tablespoon ginger root grated
- 1 cup cooked and shredded chicken
- 4 cups pre-cooked rice cold
- 2-3 tablespoons soy sauce more or less to taste
Instructions
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom.
- Add hot dogs, onion, and bell pepper. Add garlic and ginger.
- Slide to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Season with additional salt, if needed, to taste.
