20 Delicious Arroz Chaufa Recipes Easy to Make

Craving something deliciously different for dinner tonight? Look no further! Our roundup of 20 Delicious Arroz Chaufa Recipes Easy to Make is here to spice up your meal routine. Perfect for busy weeknights or when you’re in the mood for a comforting bowl of goodness, these recipes blend the vibrant flavors of Peruvian-Chinese cuisine with simplicity. Dive in and discover your next favorite dish!

Classic Chicken Arroz Chaufa

Bring a taste of Peru to your kitchen with this Classic Chicken Arroz Chaufa, a comforting stir-fry that’s bursting with flavor and ready in no time.

Ingredients

• 2 cups cooked white rice, chilled
• 1 lb boneless, skinless chicken breasts, diced
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup diced red bell pepper
• 1/2 cup diced green onions
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp white pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
2. In the same wok, add the remaining 1 tbsp vegetable oil. Pour in the beaten eggs and scramble until fully cooked. Break into small pieces with your spatula.
3. Add the red bell pepper and green onions to the wok. Stir-fry for 2 minutes until slightly softened.
4. Return the cooked chicken to the wok. Add the chilled rice, soy sauce, oyster sauce, sesame oil, ground ginger, and white pepper. Stir-fry for 5 minutes, breaking up any clumps of rice, until everything is well combined and heated through.

The magic of this dish lies in the perfect balance of savory sauces and the slight crunch of fresh vegetables against the tender chicken and fluffy rice.

Tip: For the best texture, use rice that’s been chilled in the fridge for at least a few hours—it fries up much better than freshly cooked rice!

Vegetarian Arroz Chaufa with Tofu

Bring a taste of Peruvian cuisine to your kitchen with this Vegetarian Arroz Chaufa, a stir-fried rice dish that’s packed with flavor and easy to whip up any night of the week.

Ingredients

• 2 cups cooked white rice, cooled
• 1 cup firm tofu, diced into 1/2-inch cubes
• 2 tbsp vegetable oil
• 1/2 cup red bell pepper, diced
• 1/2 cup green onions, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 2 eggs, lightly beaten

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden on all sides, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add red bell pepper, green onions, and garlic. Stir-fry for 2 minutes until vegetables are slightly softened.
3. Push vegetables to one side of the skillet. Pour beaten eggs into the other side and scramble until fully cooked, about 2 minutes.
4. Add cooked rice, tofu, soy sauce, sesame oil, ground ginger, and black pepper to the skillet. Stir-fry for 5 minutes, until everything is well combined and heated through.

The secret to this dish’s irresistible flavor is the combination of sesame oil and soy sauce, giving the rice a rich, umami-packed taste that’s hard to resist.

Tip: For the best texture, use day-old rice that’s been chilled in the fridge—it fries up much better than freshly cooked rice.

Seafood Arroz Chaufa with Shrimp and Calamari

Bring a taste of Peruvian-Chinese fusion to your kitchen with this Seafood Arroz Chaufa, a vibrant stir-fry that’s as colorful as it is flavorful.

Ingredients

• 2 cups cooked white rice, cooled
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb calamari, cleaned and sliced into rings
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup red bell pepper, diced
• 1/2 cup green onions, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until fully cooked. Remove and set aside.
2. In the same wok, heat the remaining 1 tbsp vegetable oil. Add the shrimp and calamari, stir-frying for 2-3 minutes until just cooked through. Remove and set aside with the eggs.
3. Add the red bell pepper to the wok and stir-fry for 1 minute. Then, add the green onions and cook for another 30 seconds.
4. Return the cooked rice to the wok, breaking up any clumps. Stir in the soy sauce, oyster sauce, sesame oil, salt, and black pepper, mixing well to combine.
5. Add the scrambled eggs, shrimp, and calamari back into the wok. Toss everything together and cook for an additional 2 minutes until everything is heated through.

The magic of this dish lies in the smoky wok hei flavor achieved by high-heat stir-frying, giving the rice a slightly charred, irresistible taste.

Tip: For the best texture, use day-old rice that’s been refrigerated—it fries up much better than freshly cooked rice.

Pork Arroz Chaufa with Green Onions

Bring a taste of Peruvian-Chinese fusion to your kitchen with this quick and flavorful Pork Arroz Chaufa, a stir-fried rice dish that’s perfect for a weeknight dinner.

Ingredients

• 2 cups cooked white rice, cooled
• 1 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 lb pork loin, thinly sliced
• 1/4 cup soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp ground black pepper
• 3 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Remove and set aside.
2. In the same wok, add the pork slices and stir-fry until no longer pink, about 3 minutes.
3. Add the cooked rice, breaking up any clumps, and stir-fry for 2 minutes.
4. Mix in 1/4 cup soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp ground black pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
5. Return the scrambled eggs to the wok, add the sliced green onions, and toss everything together for 1 minute.

The magic of this dish lies in the smoky wok hei flavor achieved by high-heat stir-frying, giving the rice a slightly charred, irresistible taste.

Tip: For the best texture, use day-old rice that’s been refrigerated—it fries up much better than freshly cooked rice.

Beef Arroz Chaufa with Bell Peppers

Bring a taste of Peruvian-Chinese fusion to your kitchen with this vibrant Beef Arroz Chaufa, a stir-fry that’s as colorful as it is flavorful.

Ingredients

• 1 cup white rice, cooked and cooled
• 1 lb beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 eggs, beaten
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the beef and stir-fry for 2-3 minutes until just browned. Remove and set aside.
2. In the same wok, add the remaining 1 tbsp oil. Stir in the garlic, red and yellow bell peppers, and cook for 2 minutes until slightly softened.
3. Push the vegetables to one side of the wok. Pour the beaten eggs into the other side and scramble until just set, about 1 minute.
4. Add the cooked rice, soy sauce, oyster sauce, and sugar. Stir everything together and cook for 3-4 minutes, breaking up any clumps of rice.
5. Return the beef to the wok, mix well, and cook for another 2 minutes until everything is heated through. Season with salt and pepper to taste.
6. Garnish with green onions before serving.

This Beef Arroz Chaufa stands out with its perfect balance of savory, sweet, and umami flavors, all tied together with the crunch of fresh bell peppers.

Tip: For the best texture, use day-old rice that’s been refrigerated—it fries up much better than freshly cooked rice.

Spicy Arroz Chaufa with Red Chili Flakes

Spice up your weeknight dinner with this quick and flavorful Spicy Arroz Chaufa, a Peruvian-Chinese fried rice that’s sure to bring the heat with red chili flakes.

Ingredients

• 2 cups cooked white rice, cooled
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced chicken breast
• 2 tbsp soy sauce
• 1 tsp red chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the diced onion, bell pepper, and chicken breast. Cook for 5-7 minutes, until the chicken is fully cooked and the vegetables are softened.
3. Add the cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce, red chili flakes, salt, and black pepper. Cook for another 3-4 minutes, stirring frequently, until everything is well combined and heated through.
4. Return the scrambled eggs to the skillet and add the sliced green onions. Stir everything together and cook for an additional 1-2 minutes.

The magic of this dish lies in the perfect balance of savory soy sauce and the fiery kick of red chili flakes, creating a bold flavor that’s irresistible.

Tip: For an extra crispy texture, use day-old rice that’s been refrigerated overnight.

Arroz Chaufa with Pineapple and Ham

Bring a taste of Peru to your kitchen with this vibrant Arroz Chaufa, a fried rice dish that’s bursting with sweet pineapple and savory ham.

Ingredients

• 2 cups cooked white rice, cooled
• 1 cup diced ham
• 1 cup diced pineapple
• 2 eggs, beaten
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 cup chopped green onions
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the ham and pineapple, stir-frying for 2-3 minutes until the pineapple starts to caramelize.
3. Add the cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce, oyster sauce, sesame oil, salt, and black pepper. Cook for 4-5 minutes, stirring frequently, until the rice is heated through and well coated with the sauces.
4. Return the scrambled eggs to the skillet and add the green onions. Stir everything together and cook for an additional 1-2 minutes.

The magic of this dish lies in the contrast between the juicy pineapple and the salty ham, all brought together by the umami-rich sauces. It’s a quick weeknight dinner that feels like a celebration.

Tip: For the best texture, use day-old rice that’s been refrigerated—it fries up much better than freshly cooked rice.

Arroz Chaufa with Mushrooms and Peas

Bring a taste of Peruvian-Chinese fusion to your kitchen with this comforting Arroz Chaufa, packed with earthy mushrooms and sweet peas for a satisfying meal.

Ingredients

• 2 cups cooked white rice, cooled
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup onion, finely chopped
• 1 cup mushrooms, sliced
• 1/2 cup peas, fresh or frozen
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1 green onion, sliced for garnish

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, sautéing for 2 minutes until fragrant.
2. Add mushrooms and peas, cooking for another 3 minutes until the vegetables are tender.
3. Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side, scrambling them until fully cooked, about 2 minutes.
4. Stir in the cooked rice, breaking up any clumps. Add soy sauce, sugar, and black pepper, mixing well to combine all ingredients evenly.
5. Cook for an additional 5 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
6. Garnish with sliced green onion before serving.

The secret to this dish’s irresistible texture lies in the slightly crispy rice, achieved by cooking it just a bit longer at the end. It’s a simple trick that makes all the difference!

Tip: For the best results, use day-old rice that’s been refrigerated. It’s drier and fries up more beautifully than freshly cooked rice.

Arroz Chaufa with Egg and Scallions

Bring a taste of Peruvian-Chinese fusion to your kitchen with this quick and flavorful Arroz Chaufa, a stir-fried rice dish that’s perfect for a weeknight dinner.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup chopped scallions
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked, about 2 minutes. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the scallions and stir-fry for 1 minute until fragrant.
3. Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 3 minutes until the rice is heated through.
4. Return the scrambled eggs to the skillet. Add the soy sauce, sesame oil, salt, and black pepper. Stir-fry for another 2 minutes until everything is well combined and the rice is evenly coated with the sauces.
5. Serve hot, garnished with additional chopped scallions if desired.

The magic of this dish lies in the smoky aroma from the sesame oil and the perfect balance of savory soy sauce with the freshness of scallions, creating a simple yet deeply satisfying meal.

Tip: For an extra crunch, toss in some diced bell peppers or carrots during the stir-fry.

Arroz Chaufa with Duck and Hoisin Sauce

Bring a taste of Peruvian-Chinese fusion to your kitchen with this Arroz Chaufa featuring succulent duck and rich hoisin sauce.

Ingredients

• 2 cups cooked white rice, cooled
• 1 cup shredded cooked duck
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup diced red bell pepper
• 1/4 cup chopped green onions
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the eggs and scramble until fully cooked. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red bell pepper and cook for 2 minutes until slightly softened.
3. Add the shredded duck to the skillet and stir-fry for 2 minutes to warm through.
4. Stir in the cooked rice, scrambled eggs, green onions, hoisin sauce, soy sauce, sesame oil, and ground ginger. Cook for 3-4 minutes, stirring constantly, until everything is well combined and heated through.
5. Season with salt and pepper to taste before serving.

The magic of this dish lies in the smoky depth of the duck paired with the sweet and tangy hoisin, creating a comforting yet exotic flavor profile.

Tip: For an extra crunch, sprinkle some fried wonton strips on top before serving.

Arroz Chaufa with Chinese Sausage

Bring a taste of Peruvian-Chinese fusion to your kitchen with this easy Arroz Chaufa recipe, featuring savory Chinese sausage for an extra flavor punch.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 2 Chinese sausages (lap cheong), thinly sliced
• 2 eggs, beaten
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
2. In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry the Chinese sausage until slightly crispy, about 2 minutes.
3. Add the diced onion and bell pepper to the wok. Stir-fry for another 2 minutes until the vegetables are slightly softened.
4. Return the scrambled eggs to the wok. Add the cooked white rice, breaking up any clumps. Stir-fry for 2 minutes.
5. Pour in the soy sauce, oyster sauce, sugar, and white pepper. Continue to stir-fry for another 3 minutes until everything is well combined and the rice is heated through.
6. Garnish with sliced green onions before serving.

The magic of this dish lies in the smoky sweetness of the Chinese sausage paired with the umami-rich sauces, creating a comforting yet exciting meal.

Tip: For the best texture, use rice that’s been refrigerated overnight; it fries up much better than freshly cooked rice.

Arroz Chaufa with Mixed Vegetables

Arroz Chaufa with Mixed Vegetables is a vibrant, flavor-packed dish that brings the Peruvian-Chinese fusion right to your kitchen, perfect for a quick weeknight dinner.

Ingredients

• 2 cups cooked white rice, cooled
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 1 cup mixed vegetables (carrots, peas, and bell peppers), diced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp ground black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
2. In the same pan, heat the remaining 1 tbsp vegetable oil. Add the mixed vegetables and stir-fry for 3-4 minutes until slightly softened.
3. Add the cooled rice to the pan, breaking up any clumps. Stir-fry for 2 minutes until the rice is heated through.
4. Return the scrambled eggs to the pan. Add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp ground black pepper. Stir well to combine all ingredients and cook for another 2 minutes.
5. Garnish with sliced green onions before serving.

The magic of Arroz Chaufa lies in its perfect balance of savory and slightly sweet flavors, with the sesame oil adding a nutty depth that ties everything together.

Tip: For the best texture, use day-old rice that’s been refrigerated—it fries up much better than freshly cooked rice.

Arroz Chaufa with Cashews and Raisins

Bring a taste of Peruvian-Chinese fusion to your kitchen with this easy Arroz Chaufa, packed with the sweet crunch of cashews and raisins.

Ingredients

• 2 cups cooked white rice, cooled
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/4 cup soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 1/4 cup raisins
• 1/4 cup cashews
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.
3. Add the cooled rice to the skillet, breaking up any clumps. Stir in the soy sauce, oyster sauce, and sugar, mixing well to coat the rice evenly.
4. Return the scrambled eggs to the skillet, along with the raisins and cashews. Cook for another 2-3 minutes, stirring frequently, until everything is heated through.
5. Garnish with sliced green onions before serving.

The combination of savory soy sauce with sweet raisins and crunchy cashews makes this dish a delightful play of textures and flavors.

Tip: For the best texture, use day-old rice that’s been refrigerated—it fries up much better than freshly cooked rice.

Arroz Chaufa with Ginger and Garlic

Bring a taste of Peru to your kitchen with this easy Arroz Chaufa, a flavorful fried rice dish infused with ginger and garlic.

Ingredients

• 2 cups cooked white rice, cooled
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup diced bell pepper
• 1/2 cup cooked chicken, diced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the diced onion, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant.
3. Add the diced bell pepper and cooked chicken to the skillet. Stir-fry for 3 minutes until the vegetables are slightly softened.
4. Stir in the cooled white rice, breaking up any clumps. Add the soy sauce, oyster sauce, and sugar. Mix well to combine all the ingredients.
5. Return the scrambled eggs to the skillet and add the sliced green onions. Stir-fry for another 2 minutes until everything is heated through.

The magic of this Arroz Chaufa lies in the punchy combo of ginger and garlic, which elevates the humble fried rice to something truly special.

Tip: For the best texture, use day-old rice that’s been refrigerated—it fries up much better than freshly cooked rice.

Arroz Chaufa with Soy Sauce and Sesame Oil

Bring a taste of Peruvian-Chinese fusion to your kitchen with this easy Arroz Chaufa recipe, a flavorful fried rice that’s perfect for a quick weeknight dinner.

Ingredients

• 2 cups cooked white rice, cooled
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced cooked chicken
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup chopped green onions
• Salt to taste

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the diced onion and bell pepper, sautéing for 2-3 minutes until they start to soften.
3. Add the diced cooked chicken to the skillet, stirring for another 2 minutes until everything is well combined and heated through.
4. Stir in the cooked rice, breaking up any clumps. Cook for 3-4 minutes, stirring occasionally, until the rice is heated through.
5. Add the scrambled eggs back to the skillet along with 2 tbsp soy sauce and 1 tbsp sesame oil. Mix well to ensure everything is evenly coated and cook for another 2 minutes.
6. Garnish with chopped green onions and add salt to taste before serving.

The magic of Arroz Chaufa lies in the perfect balance of soy sauce and sesame oil, creating a dish that’s savory with a hint of nuttiness in every bite.

Tip: For the best texture, use day-old rice that’s been refrigerated—it fries up much better than freshly cooked rice!

Arroz Chaufa with Fried Egg on Top

Bring a taste of Peruvian-Chinese fusion to your kitchen with this simple yet flavorful Arroz Chaufa topped with a perfectly fried egg.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 2 tbsp vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 2 eggs, plus 1 more for frying
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp ground ginger
• Salt and pepper to taste
• 1 green onion, sliced for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the onion and bell pepper, sautéing for 3 minutes until softened.
2. Push the vegetables to one side of the skillet. Add the remaining 1 tbsp oil and crack 2 eggs into the skillet. Scramble the eggs until just set, then mix with the vegetables.
3. Add the cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce, sesame oil, and ground ginger. Cook for 5 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
4. In a separate small skillet, fry the remaining egg sunny-side up or to your liking.
5. Divide the Arroz Chaufa between two plates, top each with the fried egg, and garnish with sliced green onion. Season with salt and pepper to taste.

The crispy rice paired with the creamy yolk of the fried egg creates a delightful contrast that’s hard to resist.

Tip: For an extra kick, drizzle with a bit of sriracha or your favorite hot sauce before serving.

Arroz Chaufa with Chicken and Broccoli

Bring a taste of Peruvian-Chinese fusion to your kitchen with this easy Arroz Chaufa, featuring tender chicken and crisp broccoli for a satisfying one-pan meal.

Ingredients

• 2 cups cooked white rice, cooled
• 1 boneless, skinless chicken breast, diced
• 1 cup broccoli florets
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 2 green onions, sliced

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5-7 minutes until no longer pink. Remove and set aside.
2. In the same skillet, add the remaining 1 tablespoon vegetable oil. Pour in the beaten eggs and scramble until just set, about 2 minutes. Remove and set aside with the chicken.
3. Add the broccoli florets to the skillet and stir-fry for 3 minutes until bright green and slightly tender.
4. Return the chicken and eggs to the skillet. Add the cooled rice, breaking up any clumps. Stir in the soy sauce, oyster sauce, sesame oil, and sugar. Cook for another 3-4 minutes, stirring constantly, until everything is well combined and heated through.
5. Garnish with sliced green onions before serving.

The magic of Arroz Chaufa lies in its perfect balance of savory sauces and the quick stir-fry technique that keeps every ingredient distinct yet harmoniously blended.

Tip: For the best texture, use day-old rice that’s been refrigerated; it fries up without becoming mushy.

Arroz Chaufa with Shrimp and Egg

Bring a taste of Peruvian-Chinese fusion to your kitchen with this easy Arroz Chaufa featuring succulent shrimp and fluffy scrambled eggs.

Ingredients

• 2 cups cooked white rice, preferably day-old
• 1/2 lb medium shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 2 tablespoons vegetable oil, divided
• 1/4 cup diced red bell pepper
• 1/4 cup diced green onions
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
2. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble until just set, about 1 minute. Remove and set aside with the shrimp.
3. Add the red bell pepper, green onions, and garlic to the skillet. Stir-fry for 1-2 minutes until fragrant.
4. Add the cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce, sesame oil, salt, and black pepper. Cook for 3-4 minutes, stirring frequently, until the rice is heated through.
5. Return the shrimp and scrambled eggs to the skillet. Toss everything together and cook for another 1-2 minutes until everything is well combined and heated through.

The magic of Arroz Chaufa lies in its perfect balance of textures—tender shrimp, fluffy eggs, and slightly crispy rice—all brought together with a savory umami kick.

Tip: For an extra layer of flavor, garnish with a sprinkle of chopped cilantro or a drizzle of extra soy sauce before serving.

Arroz Chaufa with Pork and Green Beans

Bring a taste of Peru to your kitchen with this quick and flavorful Arroz Chaufa, a fried rice dish that’s perfect for a weeknight dinner.

Ingredients

• 2 cups cooked white rice, chilled
• 1/2 lb pork loin, thinly sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp ground black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Add the green beans and cook for 3 minutes until bright green but still crisp.
3. Push the green beans to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked, about 2 minutes.
4. Add the chilled rice, cooked pork, soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Stir-fry for 5 minutes until everything is well combined and the rice is heated through.
5. Garnish with sliced green onions and serve hot.

The secret to this dish’s authentic flavor lies in the combination of soy and oyster sauces, giving the rice a rich umami depth that’s irresistible.

Tip: For the best texture, use rice that’s been cooked and chilled for at least a few hours—it fries up much better than fresh, warm rice.

Arroz Chaufa with Beef and Carrots

Bring a taste of Peruvian-Chinese fusion to your kitchen with this easy Arroz Chaufa recipe, featuring tender beef and sweet carrots for a satisfying meal.

Ingredients

• 1 cup white rice, cooked and cooled
• 1/2 lb beef sirloin, thinly sliced
• 1/2 cup carrots, diced
• 2 tbsp vegetable oil
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir in the carrots and cook for 2 minutes until slightly softened.
3. Push the carrots to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked, about 1-2 minutes.
4. Add the cooked rice, beef, soy sauce, oyster sauce, salt, and black pepper to the skillet. Stir well to combine and cook for another 3-4 minutes until everything is heated through.
5. Garnish with chopped green onions before serving.

The secret to this dish’s irresistible flavor is the perfect balance of savory soy and oyster sauces with the freshness of green onions.

Tip: For the best texture, use day-old rice that’s been chilled in the fridge—it fries up much better than freshly cooked rice.

Conclusion

We hope this roundup of 20 Delicious Arroz Chaufa Recipes inspires your next kitchen adventure! Each dish offers a unique twist on this beloved classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

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