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Chaufa “Peruvian Fried Rice”:
The Taste of China with a Peruvian Heart

At Marcelo Batata Cooking Class, each Peruvian Cooking Class is about more than just culinary techniques.

We share history, culture… and a few kitchen secrets too. So when one of our guests of our Group Cooking Class asked for the recipe of Arroz Chaufa after their class, we knew we had to share more than just ingredients. We had to tell the story behind it.

Arroz chaufa is one of the most beloved Peruvian dishes—and it’s no coincidence. It’s flavorful, quick, easy to prepare, and above all, it allows you to play with whatever ingredients you have at home.

But more importantly, it’s a clear symbol of the cultural fusion between Peru and China. In the late 19th century, thousands of Chinese immigrants arrived in Peru, bringing not only their labor but also a deep culinary tradition. The use of rice, soy sauce, ginger, high-heat stir-frying techniques, and the classic wok all became so embedded in criollo cuisine that today they are inseparable from Peruvian gastronomy.

Chaufa was born as a practical way to use leftovers, mixing cooked rice with vegetables, eggs, and your protein of choice. Over time, it earned a firm place on Peruvian tables and is now a star dish in the famous Chifa cuisine: the delicious Chinese-Peruvian fusion you can’t miss when visiting Peru.

And as promised… here’s our version of Arroz Chaufa, just the way we prepare it at home:

Peruvian Arroz Chaufa Recipe (Serves 2)

Ingredients

• 2 cups cooked rice (preferably from the day before)
• 2 eggs
• 1/2 chicken breast, cut into strips or cubes (you can also use pork, beef, shrimp, or tofu)
• 2 tablespoons soy sauce (sillao)
• 1 teaspoon grated ginger (optional but recommended)
• 2 scallions (white and green parts), chopped
• Vegetable oil and a teaspoon of sesame oil
• Salt and pepper to taste

Instructions

In a hot pan or wok, add a bit of oil and fry the eggs like an omelet. Remove, chop, and set aside.

Add a bit more oil and sauté the chicken (or chosen protein) with salt, pepper, ginger, and the chopped white parts of the scallions. Cook until golden.

Add the cooked rice and mix well. Then stir in the chopped egg and soy sauce.

Finally, add the green parts of the scallions and stir-fry for a couple more minutes. Done!

The Secret Tip: A spoonful of brown sugar.

Optional Additions: Some like to add bell pepper, zucchini, mushrooms, or even eggplant—just remember this dish was born out of simplicity.