Rice
Arroz chaufa
Peru’s Chinese-Peruvian fried rice: chicken, egg, spring onion and ginger tossed in a roaring wok with soy and sesame.
- 30 min15 prep · 15 cook
- EasyDifficulty
- 550 kcalper serving
Ingredients
4 servings
- Cooked long-grain rice, cold600 g
- Chicken thighs, diced400 g
- Eggs3
- Bunch of spring onions, sliced1
- Fresh ginger, grated1 tbsp
- garlic2 cloves
- Red pepper, diced1
- Soy sauce4 tbsp
- Oyster sauce1 tbsp
- Sesame oil1 tsp
- Vegetable oil3 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Beat the eggs with a pinch of salt, cook a thin omelette and cut it into strips.
- 2
Season the chicken with a little soy sauce and stir-fry it in a very hot wok until golden.
- 3
Add the garlic, ginger, pepper and the white part of the spring onions and stir-fry briefly.
- 4
Add the rice, soy sauce and oyster sauce and toss hard over a high heat.
- 5
Stir in the omelette, the green spring onion and the sesame oil and serve.
Tips and questions
- What makes chaufa different from fried rice?
- It is Peru’s Chinese-Peruvian version, with lots of spring onion and ginger, and it is usually served with a fried egg or plantain.
- What is the classic mistake?
- A pan that is not hot enough or too full: the rice steams instead of frying. Use high heat and cook in batches if needed.
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