Overview
Traditional Peruvian-Chinese fried rice featuring fluffy rice, savory chicken, green onions, ginger, and soy sauce.
About this recipe
Classic Peruvian-Chinese fusion fried rice made with cold day-old rice, tender chicken pieces, eggs, ginger, and savory soy sauce.
Traditional Peruvian-Chinese fried rice featuring fluffy rice, savory chicken, green onions, ginger, and soy sauce.
Ingredients
Rice and Base
Protein
Aromatics
Seasoning
Equipment
- Wok or large skillet Essential for high-heat stir-frying
- Wooden spatula or wok shovel
- Sharp chef's knife
- Cutting board
Instructions
-
Beat the eggs with a pinch of salt. Heat a small amount of oil in a wok, pour in the eggs to make a thin omelet, cook until set, remove, chop into small pieces, and set aside.
5 min -
Season the cubed chicken breast with salt and pepper. Heat 1 tablespoon of oil in a wok over high heat and stir-fry the chicken until fully cooked and lightly browned. Remove and set aside.
5 min -
Add the remaining oil to the wok. Sauté the minced garlic, grated ginger, and the white parts of the green onions until fragrant and aromatic.
3 min -
Turn the heat to high and add the cold cooked white rice, breaking up any clumps. Stir-fry constantly for 4 to 5 minutes until heated through and slightly crisp.
10 min -
Drizzle the dark soy sauce evenly over the rice, tossing continuously so the rice is uniformly coated and absorbs the flavor.
2 min -
Return the cooked chicken and chopped egg omelet to the wok along with the green parts of the green onions. Toss everything together, drizzle with sesame oil, and serve hot immediately.
Nutrition
Calories
420
Protein
24g
Carbs
52g
Fat
13g
Fiber
2g
Sugar
2g
Sodium
680mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.2
/10
Expert
4.8
95% conf.
Video
Expert Review
Verdict
An incredible fusion dish combining Chinese stir-frying techniques with vibrant Peruvian ingredients and flavors.
Pros
- Quick and easy to cook
- Great way to use leftover rice
- Bold and savory flavor profile
Cons
- Requires high heat control
- Stir-frying must be done quickly
AI Insights
Summary
Classic Peruvian-Chinese fusion fried rice made with cold day-old rice, tender chicken pieces, eggs, ginger, and savory soy sauce.
Tips
- Always use cold, refrigerated leftover rice to avoid sticky clumps
- Cook on high heat to achieve that distinct stir-fry smokiness
- Add the green onions at the very end to keep them vibrant and crisp
Substitutions
- Chicken breast → shrimp or beef
- Regular soy sauce → light soy sauce mixed with a touch of dark soy sauce
Storage
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a hot pan or microwave.
Pairing
- Aji Amarillo hot sauce on the side
- Chicha Morada or iced limeade
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I use freshly cooked rice?
Day-old chilled rice works best because it contains less moisture and prevents the fried rice from becoming mushy.
Can I add other meats?
Yes, Arroz Chaufa can also be made with beef, pork, shrimp, or a combination known as Chaufa Special.
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4.8 expert rating
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