Born from Cantonese immigrants who arrived in Peru in the 19th century, giving rise to chifa cuisine; the name chaufa comes from Cantonese for fried rice (chao fan), and chifa itself from the Cantonese for to eat rice.
Smoky and savory with that elusive wok hei char, fluffy separate grains glossed in soy and sesame. Soft ribbons of egg, sweet scallion and tender meat punctuate every bite. Salty, deeply umami and instantly satisfying.
Cold, dried-out rice and a blazing wok keep grains from clumping and steaming, while quick high-heat tossing develops wok hei and lets the soy caramelize on the rice surface.
Variations
Chaufa de mariscos (seafood), chaufa de pollo, aeropuerto (chaufa mixed with tallarin saltado), or vegetarian.
On the Palate
Where Arroz Chaufa sits in the Peruvian flavor cloud
Use cold, day-old rice and the hottest wok you can manage — that's what keeps the grains separate and lets the soy caramelise into wok hei instead of steaming into mush.
Ingredients
Serves 4
How it's made
8 steps · 15 min
- 12 min
Cook and chill rice the day before so the grains separate.
- 23 min
Beat eggs and scramble them in a hot wok, then remove.
Watch outPull the eggs while they're still soft and barely set — they'll finish cooking when they go back in, and overcooked egg turns rubbery.
- 34 min
Sear diced chicken or pork in very hot oil until cooked.
- 41 min
Add minced garlic and ginger and toss briefly.
- 53 min
Tip in the cold rice and stir-fry over high heat, breaking up clumps.
Watch outThe rice should sizzle and dance, not sit and steam — if it's silent and clumping, the wok's too cold.
- 61 min
Splash in soy sauce and a little sesame oil and toss to color the rice.
Watch outToss constantly the moment the soy hits so it coats evenly and the aroma blooms before it burns.
- 71 min
Fold the egg and sliced scallions back in.
- 81 min
Stir-fry one more minute and serve piping hot.
