Arroz Chaufa
This Peruvian chicken builds cooked day-old white rice, chicken breast and oyster sauce into a comforting meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and wok. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Egg Shellfish Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the chicken into small bite-sized pieces, season with a little salt and pepper, and slice the bell pepper and spring onions, keeping the green tops separate for the finish.
- Heat 1 tbsp oil in a wok over high heat, scramble the beaten eggs until just set, then remove them and set aside.
- Add the remaining oil and stir-fry the chicken for 4 to 5 minutes until golden and cooked through to at least 74 C in the centre, then push it to one side of the wok.
- Add the garlic, ginger and bell pepper and stir-fry for 1 to 2 minutes, then tip in the cold cooked rice and break up any clumps over the high heat.
- Drizzle in the soy sauce, oyster sauce and sesame oil and toss everything constantly for 3 to 4 minutes so the rice picks up colour and a slight smoky char.
- Fold the scrambled egg and the spring onion greens back in, taste for seasoning, and serve immediately while piping hot.
You'll use: Frying pan / skillet · Wok
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Soy Sauce
- tamari (gluten-free) · coconut aminos
What to serve with Arroz Chaufa
- Anticuchos Beef
- Ceviche Seafood
- Chupe de Camarones Seafood
- Lomo Saltado Beef
Tips & common questions
How long does Arroz Chaufa take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Arroz Chaufa is an original Peruvian recipe developed in-house by Consomee. Photo: Arroz chaufa de trucha Huari 04102009.JPG by Dtarazona, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.