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Arroz chaufa: photo of the dish
Illustrative photo: Dtarazona — Public domain, Wikimedia Commons
Pasta & rice

Arroz chaufa

Peruvian fried rice of Cantonese origin, cooked with chicken, scrambled eggs and spring onions. Flavored with dark soy sauce, it's eaten hot as a one-dish meal and is a Peruvian everyday favorite.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

393 kcal per serving

Protein
25.8 g
Carbohydrates
39.8 g
Fat
13.6 g
of which saturated fat
2.5 g
Fiber
2.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the chicken breast into small cubes and stir-fry them in 1 tablespoon of oil over high heat until golden. Set aside.
  2. Beat the eggs with a pinch of salt, then scramble them in the hot pan. Set aside in pieces.
  3. In the same pan, sauté the sliced white onion and chopped garlic for 2 minutes.
  4. Add the cold rice and break it up while stir-frying over high heat for 5 minutes to avoid lumps.
  5. Add the dark and light soy sauces and mix well to color the rice evenly.
  6. Return the chicken and eggs, then stir in the sliced spring onions and sesame oil.
  7. Adjust the seasoning with salt and pepper, then serve immediately.

Variations and tips

Shrimp version. Replace the chicken with peeled shrimp and stir-fry for 2 minutes.

With what's available here. Dark soy sauce is found in most Asian grocery stores; otherwise mix regular soy sauce with a spoonful of molasses.

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Original Ecomely recipe.