📝 About This Recipe
Arroz Chaufa is the crown jewel of Chifa cuisine, a vibrant culinary marriage between Chinese techniques and Peruvian soul that originated in Lima's vibrant barrios. This wok-fired masterpiece transforms day-old jasmine rice into a smoky, savory delight infused with ginger, soy, and the signature sweetness of red bell peppers. It is more than just fried rice; it is a high-heat celebration of cultural fusion that delivers a perfect 'wok hei' charred finish in every bite.
🥗 Ingredients
The Rice Base
- 4 cups Long-grain Jasmine Rice (cooked and chilled, preferably day-old)
Proteins and Aromatics
- 1 lb Chicken Breast or Thigh (cut into small 1/2-inch cubes)
- 3 large Eggs (lightly beaten)
- 2 tablespoons Fresh Ginger (peeled and finely minced)
- 4 cloves Garlic (minced)
- 1 medium Red Bell Pepper (finely diced)
- 1 bunch Scallions (Green Onions) (whites and greens separated, thinly sliced)
The Sauce and Seasoning
- 4 tablespoons Soy Sauce (Sillao) (dark soy sauce is preferred for color)
- 1 tablespoon Oyster Sauce (adds depth and umami)
- 1 teaspoon Toasted Sesame Oil (for finishing aroma)
- 3 tablespoons Vegetable Oil (high smoke point oil like canola or grapeseed)
- 1/2 teaspoon Granulated Sugar (to balance the saltiness)
- 1 pinch Salt and White Pepper (to taste)
👨🍳 Instructions
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1
Prepare all your ingredients beforehand (mise en place). Fried rice moves very quickly once the heat is on, so ensure your rice is broken up and your vegetables and meat are chopped.
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2
Heat 1 tablespoon of oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
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3
Pour in the beaten eggs and swirl to create a thin omelet. Cook for about 1 minute until set, then flip and cook for 30 seconds. Remove from the pan, dice into small squares, and set aside.
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4
Wipe the wok clean and increase heat to high. Add another tablespoon of oil and sear the chicken cubes until golden brown and cooked through (about 4-5 minutes). Remove chicken and set aside.
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5
Add the remaining oil to the smoking hot wok. Toss in the minced ginger, garlic, the white parts of the scallions, and the red bell pepper. Stir-fry for 30-60 seconds until fragrant but not burnt.
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6
Add the chilled rice to the wok. Using a spatula, press the rice against the hot sides of the wok to sear it, then toss. Repeat this for 2-3 minutes until the rice is heated through and begins to 'pop'.
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7
Return the cooked chicken and the diced egg to the wok, tossing constantly to incorporate with the rice.
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8
Drizzle the soy sauce and oyster sauce around the edges of the wok so it sizzles before hitting the rice; this creates a smoky 'wok hei' flavor. Sprinkle in the sugar.
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9
Toss everything vigorously for 2 minutes until the rice is evenly coated in a rich, brown color.
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10
Taste and adjust seasoning with salt and white pepper if necessary.
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11
Turn off the heat. Fold in the green parts of the scallions and drizzle with the toasted sesame oil for a final hit of aroma.
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12
Serve immediately while steaming hot, piled high on a large platter.
💡 Chef's Tips
Always use cold, day-old rice; fresh rice is too moist and will turn mushy in the wok. Don't crowd the pan—if your wok isn't large enough, cook the rice in two batches to maintain high heat. Use white pepper instead of black pepper for a more authentic, subtle heat that doesn't speckle the dish. If you want an extra Peruvian kick, add a teaspoon of Aji Amarillo paste during the aromatic stir-fry step. Ensure your wok is literally smoking before adding the rice to achieve that signature charred flavor.
🍽️ Serving Suggestions
Serve with a side of Wantan Frito (fried wontons) and sweet and sour sauce. Pair with a cold glass of Inca Kola, the classic bubblegum-flavored Peruvian soda. Drizzle with a spicy Aji Amarillo cream sauce for an extra layer of Peruvian heat. Serve alongside 'Lomo Saltado' to create a 'Mostrito'—the ultimate Peruvian comfort meal combo. A side of pickled radish or ginger helps cut through the richness of the fried rice.