Fried rice: a staple of the Peruvian gastronomy  

Preuvian gastronomy is a genuine reflection of their culture, the mix of flavors goes hand in hand with the multicultural heritage the country offers. Tourism in Peru owes a great deal to its gastronomy as many visitors choose the destination to go on a cultural, but somewhat highly foodie trip.

The biodiversity in the country gives as a result a gastronomic boom and makes this one of the top ten countries to visit if a culinary trip is what you are after. The landscape in Peru, and you’ll find a wide variety of them, offers a gastronomy of their own, based on each place’s local ingredients. Keep reading and find out how to make one of the country’s staples: arroz chaufa.

What is arroz chaufa?

Well, even if the name doesn’t ring a bell for you, the essence will. Arroz chaufa is actually a Peruvian dish based on fried rice. Many chefs compare arroz chaufa to Chinese fried rice and, even though it has its local touch, arroz chaufa is just as simple to make as the ingredients are easily found in any stocked family kitchen: eggs, pepper, green onions and, if you’re not a vegetarian, chicken.

Concerning the rice, even though you can use any rice you have, Carolina rice is a good option for this specific meal and you can learn everything about the rice you need here:

Arroz Chaufa, the recipe:

You can always pay a visit to this beautiful and culturally remarkable country, but if you’re not in the mood for a trip, you can bring Peru to your house by making a true homemade arroz chaufa yourself.

The key of arroz chaufa is the Peruvian-style fried rice. Don’t be afraid of the ‘fried rice’ part, but do get all the ingredients ready before setting off as the recipe moves quite fast. As for the rice, Carolina rice will do just fine.

One last note before the recipe, remember Peruvian gastronomy bases its wonder on the fact that every region adds its own touch to the country’s cuisine as a whole. Having said that, here’s a version of this recipe for you to try, but do feel free to experiment and find new and different versions of this amazing dish.


  • 2 cups of white rice.
  • 3 tbsp of vegetable oil.
  • 5 eggs.
  • 2 cups of chicken thighs.
  • 2 tbsp of salt.
  • 2 tbsp of pepper.
  • 1 onion.
  • 3 cloves of garlic.
  • 2 tbsp of ginger.
  • 1 red bell pepper.
  • ½ cup of green onion.
  • 3 tsp of soy sauce.
  • 1 tsp of sesame oil.
  • ½ tbsp of sugar.


  1. Start by preparing the white rice as usual. Use two cups of water for every cup of rice and make sure you don’t overcook it. Cook for about ten to fifteen minutes and once ready, drain it and set aside. Let it cool down.
  2. As you cook the rice, take a skillet and get it ready over a medium heat. Pour two tablespoons of oil and cook the eggs. You will want to get a similar consistency to scrambled eggs. Stir continuously and do not overcook them either. Once ready, set aside.
  3. In that same skillet, place the previously shredded chicken thighs. Before cooking, season the thighs with salt, pepper and any other seasoning you like. Take them to the skillet over a medium heat and cook for ten minutes, making sure it cooks all over. Once done, set that aside too.
  4. As the chicken is getting ready, take the onion, the red bell pepper, the green onions and the cloves of garlic and chop everything up. Take everything to the skillet. Use the same pan and do not wash it in between steps.
  5. Season the vegetables with salt and pepper and cook until everything is tender. Stir from time to time so nothing gets burnt.
  6. Chop the green onions and add them to the mix.
  7. Add the soy sauce and keep stirring. Add the sesame oil, the cumin and the sugar. Whisk and integrate everything.
  8. Now bring back the cooked and cooled rice and add it to the mix. Mix everything together and add the chicken thighs.
  9. Let everything cook for five to eight minutes and then add the eggs.
  10. Try the mix and add whatever seasoning you deem necessary.
  11. Serve and enjoy!


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