This Homemade Peruvian Fried Rice (Arroz Chaufa) is a 20-minute fusion of fresh ginger and savory soy sauce. It’s the perfect companion for our Peruvian Roasted Chicken recipe! Quick, authentic, and incredibly flavorful, this dish is a total game-changer that you can easily make in your own kitchen.
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🍚 The Ingredients
The secret to this dish lies in combining chilled grains with zesty aromatics and a perfectly balanced savory-sweet sauce to deliver a deep, umami-rich finish. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes with Substitutions
- Day-Old Rice: For the best texture, use chilled, day-old rice. Freshly cooked rice contains too much moisture and will become mushy; cold grains stay distinct and “fry” properly in the wok.
- Fresh Ginger: Finely mincing the ginger is key to infusing the oil with a bright, spicy aroma that coats every grain of rice.
- Ajinomoto (MSG): This optional ingredient is the “secret” to that authentic Peruvian Chifa restaurant flavor. It provides a deep umami punch, but you can omit it if you prefer.
- Soy Sauce Swaps: If you are cooking for a gluten-free diet, you can easily substitute the soy sauce with Tamari or coconut aminos.
- Vegetable Oil: Any neutral oil with a high smoke point (like canola, grapeseed, or avocado oil) works best for the high-heat sautéing required for this dish.
🍗 Variations
- Add Protein: To turn this into a main course, add diced chicken, shrimp, or sliced beef. Sauté the protein first, set it aside, and toss it back into the rice at the very end.
- Chaufa de Quinua: For a nutritious twist, replace the white rice with cooked, chilled quinoa—a very popular variation in Peru!
- Make it Spicy: Stir in a teaspoon of Aji Amarillo paste or extra crushed red pepper flakes during the aromatics stage for a traditional Peruvian kick.
- Extra Veggies: Feel free to add diced carrots, peas, or bean sprouts along with the red bell peppers for added color and crunch.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Arroz Chaufa
- The “Cold Rice” Rule: Always use chilled, day-old rice. Cold grains are firmer and drier, which allows them to fry in the oil rather than steaming. If you’re in a pinch, spread freshly cooked rice on a baking sheet and pop it in the freezer for 15 minutes to dry it out.
- Mise en Place is Key: Fried rice moves incredibly fast once the heat is on. Have your eggs scrambled, veggies chopped, and sauce measured out before you even turn on the stove.
- Crank the Heat: Use the highest heat your stove can handle. You want to hear a loud sizzle the moment the rice hits the pan; this creates “wok hei” (the breath of the wok), giving the dish that signature smoky, charred flavor.
- Don’t Over-Stir: Once you add the rice to the pan, let it sit undisturbed for 30–60 seconds. This allows the bottom layer to get slightly crispy and golden before you toss it all together.
- Break Up the Clumps: Before adding the cold rice to the skillet, use your hands to gently break up any large clumps. This ensures every single grain gets coated in oil and seasoning.
👩🏼🍳 How to Make Homemade Peruvian Fried Rice (Arroz Chaufa)
- Step 1: Prepare the long-grain rice the day before. Let it rest on a baking sheet, and chill it for a few hours before making the fried rice.
- Step 2: Heat a little oil in your wok, and then quickly scramble the eggs. Set aside.
- Step 3: Heat the remaining oil over high heat, and then stir-fry the bell peppers, half of the scallions, the ginger, and the garlic for a few minutes, stirring often.
- Step 4: Carefully add the day-old rice and stir to coat. Cook until the rice is lightly fried, about 2 to 3 minutes.
- Step 5: Stir in the soy sauce, sesame oil, sugar, and ajinomoto (MSG) – if using. Stir-fry for another minute.
- Step 6: Gently stir in the cooked eggs and most of the remaining scallions. Serve at once, garnish with additional reserved chopped scallions.
Expert Tip: Don’t Fear the Ajinomoto!
If you want that authentic “Chifa” restaurant taste, a pinch of Ajinomoto (MSG) is the secret. While there have been long-standing myths about MSG being unhealthy, major health organizations like the FDA and the World Health Organization (WHO) have confirmed it is perfectly safe for the general population.
In fact, MSG contains about 60% less sodium than regular table salt, making it a great way to boost flavor without skyrocketing the sodium content. It provides the deep, savory “umami” punch that makes restaurant fried rice so addictive. If you are personally sensitive to it, you can certainly leave it out, but for the most traditional Peruvian flavor, a little sprinkle goes a long way!
🍽️ How to Serve
- The Ultimate Pairing: Serve this rice as the primary side dish for Peruvian Roasted Chicken (Pollo a la Brasa) for a complete, authentic South American feast.
- Don’t forget the Sauce: Drizzle a generous amount of Aji Verde (Peruvian Green Sauce) over the rice. The creamy, spicy kick of the sauce perfectly complements the savory, ginger-infused grains.
- Add a Sweet Side: Balance the salty umami flavors of the fried rice with a side of fried sweet plantains (maduros) or a simple avocado salad.
- Fresh Garnishes: Top each bowl with an extra sprinkle of fresh green scallions and a wedge of lime for a bright pop of acidity right before eating.
- Family Style: Transfer the rice to a large, heated platter and place it in the center of the table so everyone can dig in and help themselves.
🙋🏽♂️ Frequently Asked Questions
It is best to avoid it. Chilled, day-old grains are much drier, which prevents the dish from becoming mushy and ensures each piece stays distinct and crispy during the frying process.
While they share similar techniques, this “Chifa” fusion features a specific balance of fresh ginger, red bell peppers, and a hint of sugar that reflects the unique South American influence on Asian cooking methods.
Absolutely. You can simply sauté diced chicken, beef, or shrimp in the pan before starting the rest of the process, then toss the cooked meat back in at the end for a hearty, complete meal.
Yes, just swap out the standard soy sauce for tamari or coconut aminos. Since the rest of the ingredients are naturally free of gluten, it is a very simple adjustment to make.
Keep any remaining portions in an airtight container in the refrigerator for up to three days. When reheating, add a tiny splash of water or oil to the pan to help restore the moisture and texture of the grains.
🍛 Other Amazing Rice Recipes
Ready to make the best rice dish this side of Peru? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag @HowToFeedaLoon!
Homemade Peruvian Fried Rice (Arroz Chaufa Recipe)
Video
Equipment
- 1 wok or large skillet
Ingredients
- 4 cups long-grain white rice cooked, day-old (chilled)
- 4 tablespoon vegetable oil divided
- 2 large eggs lightly beaten
- 1 red bell pepper seeded and finely diced
- 1 cup scallions thinly sliced, divided
- 2 tablespoon ginger fresh, minced
- 3 cloves garlic minced, about 1 tbsp
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon Ajinomoto (MSG), optional: See NOTES
Instructions
Do Ahead
- Prepare the rice one day before making the fried rice. Once cooled, spread it on a baking sheet and leave it out. Chill it in the fridge for a few hours before preparing the fried rice.4 cups long-grain white rice
Prepare the Peruvian Fried Rice
- Heat 1 tablespoon of the oil over medium heat in a wok or large skillet. Pour in the beaten eggs and cook them like an omelette, stirring occasionally. Once they are just cooked, remove them from the wok/skillet and roughly chop them into smaller pieces. Set aside.4 tablespoon vegetable oil, 2 large eggs
- Wipe out most of any excess eggs from the wok/skillet (it's okay if some egg is still stuck to the pan). Add the remaining 3 tablespoon of oil to the wok/skillet. Turn the heat to high.
- Once the oil is shimmering, add the bell peppers, half of the scallions, ginger, and garlic and stir-fry for about 1 to 2 minutes, or until the vegetables are soft and fragrant.1 red bell pepper, 1 cup scallions, 2 tablespoon ginger, 3 cloves garlic
- Carefully add the chilled rice to the pan and use a wooden spoon or spatula to break up any clumps. Toss the rice to coat and cook for about 3 minutes. The rice will slightly "fry" in the oil.
- Stir in the soy sauce, sesame oil, sugar, and MSG (if using). Stir-fry for about 1 minute.¼ cup soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 teaspoon Ajinomoto
- Gently stir in the cooked eggs and most of the remaining scallions. Remove from heat and serve at once, garnishing with extra scallions and additional soy sauce, if desired.
Notes
- Rice Yield & Prep: To get the 4 cups of cooked rice needed for this recipe, start with 1½ cups of uncooked long-grain white rice. For the best results, cook the rice a day in advance and refrigerate it; cold, dry grains are essential for preventing mushy fried rice.
- The Secret of Ajinomoto: For that authentic “Chifa” restaurant flavor, we highly recommend adding a pinch of Ajinomoto (MSG). It provides a deep umami punch that defines Peruvian-Chinese cuisine. It is safe to use and actually contains less sodium than traditional table salt.
- High Heat is Key: Use a wok or your largest skillet over the highest heat possible. You want to sear the rice quickly to achieve that signature smoky, charred flavor (known as wok hei).
- Mise en Place: Because this recipe cooks in under 10 minutes, have all your ingredients chopped, measured, and ready to go next to the stove before you start.
- Ginger Tip: Ensure your ginger is very finely minced. This allows it to “melt” into the oil and distribute that bright, peppery flavor evenly across every grain of rice.
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