Peruvian Fried Rice with Chicken

Introduction

This Peruvian fried rice with chicken, also known as Arroz Chaufa de Pollo, is a standout twist on classic fried rice—melding the bold, savory flavors of Peru with the satisfying textures of perfectly sautéed rice and tender chicken. Quick to prepare, supremely adaptable, and bursting with umami, this dish turns everyday ingredients into an impressive, crowd-pleasing meal.

With its vibrant mix of vegetables and aromatic seasonings, Arroz Chaufa is the ultimate “clean out the fridge” dinner, fit for weeknights but impressive enough for guests.

What Makes Peruvian Fried Rice with Chicken Unique?

Unlike your typical takeout fried rice, this Peruvian version features smoky bits of chicken, salty soy sauce, and a bright hit of Peruvian aji amarillo or chili, topped with fresh scallions. A perfect blend of Chinese-Peruvian culinary tradition, Arroz Chaufa showcases how humble pantry staples can be transformed into a truly flavorful and memorable meal. The balance of textures—crispy rice, juicy chicken, and lightly cooked veggies—makes every bite exciting.

Ingredient Prep: The Secret to Great Fried Rice

Success with fried rice starts long before you turn on the stove: prepping ingredients in advance is key for fast cooking and perfect texture. A uniform dice on your veggies and chicken ensures even sautéing and a better eating experience. You can quickly chop onions, peppers, and scallions using a reliable Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper—a huge timesaver when prepping multiple veggies.

It’s best to use day-old, cold rice for the stir-fry, which yields those coveted crispy bits. If you don’t already have leftover rice, cook it earlier in the day and chill it thoroughly.

Mastering the Stir-Fry Method

Heat control and nonstick surfaces are critical for stellar fried rice. A sturdy SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch lets you cook with confidence, ensuring nothing sticks or overcooks as you toss rice and chicken together.

Once your pan is searing hot, work quickly: stir-fry the chicken until golden, sauté veggies briefly, then add the rice, sauces, and eggs. For fluffier grains and faster mixing, use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher instead of a basic spoon.

Serving and Meal Prep Suggestions

Serve Arroz Chaufa straight from the skillet, ideally on a bright, inviting table setting. If you’re packing leftovers for lunch, a Bentgo Salad Container – 54 oz Bowl is perfect for keeping everything fresh and compartmentalized.

This dish pairs wonderfully with a squeeze of lime, fresh cilantro, or a quick side of pickled veggies. Add a glass of something cool from your favorite drinkware and you have a restaurant-quality meal with minimal fuss.

Nutritional Information and Yield

This recipe yields approximately 4 generous servings. Each portion contains roughly 430–500 calories, depending on the specific oil, rice, and chicken used. It’s balanced in carbs, protein, and veggies—a satisfying weeknight dinner.

Peruvian Fried Rice with Chicken (Recap)

Peruvian fried rice with chicken fuses Latin and Asian flavors for an easy, versatile, and unfailingly delicious main course. Crisp-edged rice, succulent chicken, and just-tender vegetables, all tossed in a savory, lightly spicy sauce—it’s an instant family favorite.

Instructions

1. Prep all veggies and chicken, ideally with a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for fast, uniform dicing.
2. Heat 1 tablespoon of oil sprayer in a nonstick frying pan skillet or wok over medium-high heat. Add chicken, season lightly with salt and pepper, and stir-fry until browned and cooked through (about 5–7 minutes). Transfer to a plate.
3. Add remaining oil to the pan. Sauté onion and bell pepper for 2 minutes, then add garlic and white parts of scallions. Stir-fry briefly until fragrant (about 1 minute).
4. Push veggies to the side of the pan, pour in eggs, and scramble until just set. Mix eggs into the veggies.
5. Add the cold rice, breaking up any clumps with a meat and potato masher. Return chicken to the pan.
6. Drizzle soy sauce and oyster sauce over the rice. Add chili paste, if using. Stir-fry everything together for 2–3 minutes, letting the rice get toasty and all ingredients are evenly coated.
7. Taste and adjust seasoning, then stir in green scallion tops. Serve immediately, garnished with lime wedges and cilantro, packed into a salad container for meal prep if desired.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Enjoy Peruvian fried rice with chicken for the ultimate fusion of flavor and comfort—delicious, fast, and adaptable for whatever you have on hand!