Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Arroz Chaufa de Pollo (Peruvian Chinese Fried Rice)
A staple of Peru's Chifa cuisine, this smoky fried rice combines chicken, scallions, and eggs with a splash of soy and sesame oil.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Season the diced chicken with salt and pepper and stir-fry in 1 tablespoon of oil until cooked through; set aside.
- 2
Scramble the eggs in the same wok with a little oil, then set aside with the chicken.
- 3
Heat the remaining oil in the wok and sauté the garlic, ginger, and scallion whites for 30 seconds.
- 4
Add the chilled rice, breaking up clumps, and stir-fry over high heat for 3-4 minutes.
- 5
Return the chicken and eggs to the wok, add the bean sprouts, soy sauce, and sesame oil, and toss everything together.
- 6
Garnish with scallion greens and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving320
Calories
34 g
Protein
4 g
Carbs
18 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Arroz chaufa is the signature dish of Peru's Chifa cuisine, born from Cantonese immigrants who arrived in Lima in the mid-1800s and adapted their fried rice to local ingredients and palates. Chaufa comes from the Cantonese word for fried rice, and the dish is now so mainstream in Peru that most households treat it as comfort food rather than a foreign import.
Listahan note
This version keeps the chicken, egg, and rice ratio close to a classic Chifa lunch counter plate, with sesame oil and soy sauce doing the seasoning work rather than a heavier sauce.
Technique cues
- Using rice that's been cooked and chilled, ideally the day before, keeps the grains separate in the wok instead of clumping into a sticky mass.
- Cooking the chicken and eggs separately before combining with the rice, rather than all together, keeps each component's texture distinct instead of one homogeneous scramble.
- High heat and constant motion in the wok are what create the slightly smoky wok hei flavor Chifa cooks aim for; a crowded or low-heat pan steams the rice instead of frying it.
Kitchen flow
- Parallel prep
- Prep and stage every ingredient - chicken diced, eggs beaten, aromatics minced - before the wok goes on the heat, since the actual cooking moves in just a few minutes.
- Make-ahead
- Cook and chill the rice up to 2 days ahead; this is actually the preferred way to make this dish, not just a shortcut.
- Leftover move
- Reheat leftovers in a hot skillet rather than the microwave to bring back some of the fried texture.
- Cleanup rhythm
- Cook the egg and chicken first and set aside in the same bowl to cut down on extra dishes before the rice goes in.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cooked, chilled white rice
the dish's base and what makes it fry properly
Purpose: cold, dried-out grains separate easily in the hot wok, whereas warm or fresh rice turns gummy
Handling: break up any clumps with your fingers or a spatula before it hits the pan
Adaptation: day-old jasmine rice is the closest substitute if leftover long-grain rice isn't on hand.
soy sauce
primary salt and umami seasoning
Purpose: it's added near the end so its flavor stays bright rather than cooking off or turning bitter from prolonged high heat
Handling: drizzle around the edge of the wok so it sizzles slightly before tossing through
Adaptation: tamari makes the dish gluten-free with a nearly identical flavor.
scallions
aromatic base and fresh garnish, used two ways
Purpose: the whites are cooked into the aromatics for savory depth while the greens are added raw at the end for a fresh bite and color
Handling: slice and keep the two parts separate as the recipe calls for
Adaptation: a small shallot can stand in for the whites if scallions aren't available, though the greens' fresh crunch is harder to replace.
eggs
textural component scrambled apart from the rice
Purpose: scrambling the eggs first and setting them aside keeps them in soft curds instead of disappearing into the rice
Handling: beat lightly and cook just until set, then break into pieces
Adaptation: omit for an egg-free version and add a bit more chicken to make up the protein.
fresh ginger
background warmth and Chifa signature
Purpose: ginger sauteed with the garlic and scallion whites gives the fried rice its distinct aromatic lift that separates Chifa cooking from plain fried rice
Handling: mince finely so it doesn't leave large fibrous pieces
Adaptation: 1/2 teaspoon ground ginger in a pinch, though fresh has more brightness.
Technique notes
- Have every ingredient prepped and within arm's reach before turning on the heat - fried rice moves fast once the wok is hot, and there's no time to chop mid-cook.
- Keep the heat high throughout rather than turning it down when the rice goes in; a hot wok keeps individual grains separate and slightly toasted.
- Add the soy sauce and sesame oil at the very end and toss rather than pour and stir, so the seasoning coats evenly without pooling in one spot.
Ingredient swaps
- Gluten-free direction
- Use tamari or a gluten-free soy sauce and double-check the sesame oil label; the rest of the dish has no wheat.
- Sesame-free direction
- Omit the sesame oil and finish with a teaspoon of plain vegetable oil instead for aroma-free richness.
- Egg-free direction
- Skip the scrambled egg and add an extra half cup of diced chicken to keep the dish filling.
- Weeknight shortcut
- Rotisserie chicken, diced, cuts out the stir-frying step for the protein entirely.
Serve alongside
- Wonton soup
- Fried plantains
- Chinese-style pickled vegetables
- A simple cucumber salad
- Inca Kola
- Jasmine tea
- A light Peruvian lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days in an airtight container
- Reheat in a skillet or wok over medium-high heat with a splash of water to loosen the grains
- Not recommended for freezing; the egg and rice texture suffers
Equipment
- Wok or large skillet
- Spatula or wok spoon
- Rice cooker or pot for cooking rice ahead
- Mixing bowl for beating eggs
Make this household-aware
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Plan it in Listahan
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