Arroz Chaufa

Arroz Chaufa, also known as Peruvian Fried Rice, is fusion food at its best. Chinese and Peruvian flavors combine to create a delicious dish that is perfect for busy weeknights!

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Back in college, I had a friend from Peru. He was a great guy, and I really enjoyed talking to him about Peruvian cuisine. He loved (and I mean loved!) his Pisco Sours – a cocktail similar to a whiskey sour but made with Pisco instead of whiskey. He also loved Arroz Chaufa – a Peruvian version of fried rice.

Arroz Chaufa is delicious. Here’s the thing. Arroz Chaufa is very similar to a classic fried rice dish. In fact, the word “chaufa” comes from the Chinese word “chaofan,” which literally means fried rice. Arroz is the Portuguese word for rice, so this recipe is basically “Fried rice rice.” As far as I’m concerned, you can call it anything you want – it’s an easy and tasty fried rice recipe!

Arroz Chaufa

Arroz Chaufa, sometimes called Peruvian fried rice, is a perfect example of fusion cooking. The culinary traditions of Chinese immigrants in Peru merged with Peruvian ingredients to create this recipe. So what makes Arroz Chaufa different than fried rice? The addition of ají amarillo paste gives this recipe a slightly different flavor profile – one that is distinctly Peruvian.

Arroz Chaufa starts with white rice as the base. Garlic, minced ginger, bell peppers and sometimes chili peppers are then added for flavor. Chicken is a common ingredient in Arroz Chaufa as well, although some variations include beef, pork or seafood. Up to this point, this dish is essentially fried rice. However, the difference comes in with the ají amarillo paste.

What is Ají Amarillo Paste?

Ají amarillo paste is a spicy paste made from ají amarillo peppers. Ají amarillo peppers, a common ingredient in Peruvian recipes, have a low to medium heat with a slightly fruity flavor. The paste is made from blending these peppers with oil, vinegar, garlic and salt. While it is difficult to find ají amarillo paste in the US, it is readily available on Amazon.

Eggs are a common addition to stir fry recipes, but the eggs in Arroz Chaufa are a bit unique. First, this recipe calls for more eggs (4) than you see in many traditional stir fry recipes. Second, those eggs are scrambled and cooked separately as an omelet. The cooked eggs are then coarsely chopped and mixed into the Arroz Chaufa at the end.

When it comes to the rice for this recipe, day-old rice is preferred. So if you happen to have any leftover rice hanging around, it would be perfect for Arroz Chaufa. Cooled rice is preferred for stir fry as hot rice can end up being sticky and mushy. I recommend just cooking the rice a couple of hours ahead of time and refrigerating it until you’re ready to start this recipe. Another option is to cook the rice and then spread it on a sheet pan. Put that sheet pan in the freezer for ~20 minutes to cool it off.

We love making stir fries on weeknights because they’re so quick and easy. (Yet another reason to go ahead and cook that rice early!) Once you prep all of the ingredients and measure the spices, this recipe gets cooked in a matter of minutes. Then you’ll be ready to sit down to a delicious dinner!

How to Store Leftovers

Leftover fried rice should be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a dry skillet on the stovetop or in the microwave. Leftovers can also be frozen for up to 3 months. Just let the leftovers thaw overnight in the fridge before reheating.

If you’re looking for a fun variation on fried rice, then give this recipe for Arroz Chaufa a try. It’s similar to fried rice, but with a uniquely Peruvian twist…and it’s quite tasty! Cheers!

Did you make this Arroz Chaufa recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Arroz Chaufa

Arroz Chaufa, also known as Peruvian Fried Rice, is an example of fusion food at its best. Chinese and Peruvian flavors combine to create a delicious dish that is perfect for busy weeknights!

5 from 3 votes

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Calories: 453kcal

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Ingredients

• ½ Tbsp olive oil
• 4 large eggs lightly beaten
• 1 Tbsp vegetable oil
• 2 boneless skinless chicken breasts, cut into small pieces, can substitute boneless skinless chicken thighs
• ½ cup diced red onions
• 1 large red bell pepper seeded and diced
• 1 Tbsp minced fresh ginger
• ½ cup chopped green onions plus more for garnishing
• 1 tsp minced garlic
• 3 cups cooked white rice
• 3 Tbsp soy sauce
• 1 Tbsp sesame oil
• 2½ tsp ají amarillo paste

Instructions

• Place a medium skillet over medium-low heat. Once hot, add olive oil and beaten eggs. Cook, stirring occasionally, until eggs are fully cooked. Remove scrambled eggs from skillet and chop coarsely; set aside.
• Place a wok or a large skillet over high heat. Once hot, add vegetable oil, chicken, diced onions and bell peppers. Sauté, stirring occasionally, for 4-5 minutes, or until chicken is fully cooked and golden brown.
• Add green onions, ginger and minced garlic; stir until well combined. Continue sauteing for 1 more minute, stirring often.
• Add cooked rice, soy sauce, sesame oil and ají amarillo paste; stir until well combined.
• Add the chopped, scrambled eggs (from above); stir until well combined.
• Continue sauteing for 1 more minute, stirring often.
• Garnish with additional fresh green onions before serving.

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