Quick and easy to make, give this recipe for Peruvian arroz chaufa a try. It’s sure to be a crowd pleaser.
Even the pickiest of eaters can’t resist the enthralling Asian flavors of arroz chaufa, or Peruvian fried rice. The dish is a staple at chifas, the ubiquitous restaurants that emerged when the Chinese migrated to Peru in the 19th century. Arroz chaufa is every cook’s dream: easy, fast, and always a hit. Make it with your choice of protein, the below recipe uses chicken.
Ingredients for arroz chaufa
Serves: 4-6
2 pounds boneless, skinless chicken breasts, cut into 1⁄2 inch cubes
2-3 teaspoons ginger, grated Black pepper, to taste
6 tablespoons soy sauce, divided
8 eggs
1⁄4 teaspoon salt
2 tablespoons butter, divided
2-3 tablespoons vegetable oil
6 cups cooked rice, cold (best made a day ahead with a little extra oil and refrigerated)
5 green onions, thinly sliced
Directions
Stir together chicken, ginger, black pepper, and 4 Tbsp. soy sauce in a medium size bowl. Cover, refrigerate, and let marinate at least 30 minutes or up to 4 hours.
Meanwhile, prepare omelets by beating the eggs and salt in a large bowl until frothy. Heat 1 Tbsp. of butter in an omelet pan over medium-high heat just until it starts to lightly brown. Pour in 1⁄2 of the eggs and allow to cook until beginning to set. Tilt the pan and lift the edges to allow un-cooked eggs to run underneath. When the omelet is golden brown on the bottom, quickly flip. Continue cooking until light and fluffy. Remove from pan, and repeat process. Dice into bite size pieces and set aside.
Place large wok over high heat and add 1 Tbsp. oil just until smoking. Using a slotted spoon, add 1⁄2 of the chicken, spread across wok, and let sear 1 minute. Turn and sear other side. Stir, cover, and cook 2-3 minutes more or until no longer pink. Remove and keep warm. Repeat with remain- ing chicken, reserving excess marinade, and leaving second batch in wok.
Add 1 Tbsp. oil to wok if needed, and add cooked chicken and rice. Stir well to mix. Add 1-2 Tbsp. soy sauce, omelet, green onions, and reserved marinade, and stir well. Cover and cook 2-3 minutes or until very hot.
Serve immediately on warm plates.
This recipe is part of Katie Choy’s recipe book, Family Secrets.
Cover photo:
This article has been updated from its original publication on June 1, 2016.
