Arroz Chaufa - Chinese-Peruvian Chicken Fried Rice
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Prep time 15mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 2 1/2 tablespoons preferred cooking oil, plus more if necesssary
  • 6 eggs, beaten
  • 3 skinless chicken breast, cut into bite size pieces
  • 1 tablespoon fresh chopped ginger
  • 2 cloves garlic, minced
  • 8 ounces fresh bean sprouts
  • 4 cups cooked white rice
  • 5 tablespoons soy sauce or soy sauce or Tamari, divided
  • 2 teaspoons sesame oil
  • Pinch of granulated sugar
  • 1 cup chopped scallions


  • Step 1

    In a medium sized bowl, whisk together eggs, 1 teaspoon sesame oil and 2 teaspoons soy sauce.

  • Step 2

    In an 8vinch skillet, heat 1 tablespoon of oil over medium heat, add beaten eggs and cook undisturbed for 2 minutes or until the bottom is golden brown and set. Flip over and cook for an additional 1-2 minutes on the other side. Once cooked, remove the egg omelette from the pan, cut into small pieces and set aside.

  • Step 3

    Preheat a wok or fry pan over high heat. Add 1/2 tablespoon of oil, white parts of scallion and chicken pieces to the pan; stir fry for approximately 6 minutes or until cooked through and golden brown. Remove from the pan and set aside.

  • Step 4

    Wipe the pan clean with a paper towel and heat the remaining oil over medium heat. To the pan add ginger, garlic and bean sprouts. Cook for 2-3 minutes, stirring frequently to not burn the aromatics. Remove from pan and set aside.

  • Step 5

    Add the rice and stir fry for 2-3 minutes.

  • Step 6

    Return the cooked chicken, bean spouts, omelette pieces to the pan. Season with soy sauce, sesame oil, sugar and stir fry for an additional 2 minutes. Add the chopped scallions and mix thoroughly. Season to taste and serve immediately.