Arroz Chaufa is Peruvian Fried Rice made with rice, chicken, hot dogs, bell peppers, and onion in less than 20 minutes! It’s delicious served as a main dish or a side dish, and is a great way to use leftover rice, meat and veggies.
Lately I’ve enjoyed creating and sharing my versions of some of my favorite international foods, like Salvadoran Pupusas, Spanish Tortillas de Patatas and Vietnamese Fresh Spring Rolls. If you’ve ever been to a Peruvian restaurant you may be familiar with Arroz Chaufa, and I can’t wait to show you how easy this dish is to make from home!
Believe it or not, my husband was the one to first introduce me to Arroz Chaufa, over ten years ago! He fell in love with Peruvian food when serving a two-year mission for our Church, and Arroz Chaufa and Lomo Saltado (which I plan to share a recipe for soon!) have since become family favorites. I love how easy arroz chaufa is to make, and I love how you can customize it to include different types of fresh veggies you have, or leftover meat/proteing you’d like to use up, like pork, beef, calamari, or shrimp.
What is Arroz Chaufa?
Arroz chaufa or arroz de chaufa means Chinese rice. It’s a Peruvian dish that was introduced by Chinese Peruvians who had immigrated to Peru between the 1960’s to late 1990’s. Dishes like arroz chaufa that are a combination of Chinese and Peruvian cuisines are referred to as Chifa.
Ingredients in Arroz Chaufa:
- pre-cooked rice
- hot dogs
- green onion
- bell pepper
- ginger root
- soy sauce
- sesame oil
How to make Arroz Chaufa:
- Cook hot dogs and veggies. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add hot dogs, onion, and bell pepper. Add garlic and ginger.
- Scramble the eggs. Slide meat and veggies to the side and pour the beaten eggs onto the other side. Scramble the eggs and then it all together.
- Add rice and sauce. Add the rice and chicken and pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Season with additional salt, if needed, to taste.
Be sure to use leftover cold rice! If you try to use hot cooked rice it will end up being mushy and gloopy. If you don’t already have leftover rice to use then try this:
Cook rice and pour it out onto a baking sheet when it’s done. Place the baking sheet in the freezer for 15-20 minutes to allow the rice to cool completely.
Check out these easy ethnic dishes:
- 2 Tbs sesame oil
- 1 bunch green onion , chopped, (divided into greener and whiter parts)
- 1 bell pepper , diced
- 2 hot dogs
- 2 eggs , beaten
- 2 garlic cloves
- 1 tablespoon ginger root , grated
- 1 cup cooked and shredded chicken
- 4 cups pre-cooked, cold rice
- 2-3 Tablespoons soy sauce (more or less to taste)
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom.
- Add hot dogs, onion, and bell pepper. Add garlic and ginger.
- Slide to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
- Once cooked, mix the eggs with the vegetable mix.
- Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined.
- Season with additional salt, if needed, to taste.
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