Cooking with Ceci: Chinese tastes from Peru


Cooking with Ceci 1014WEB

This is one of my family’s favorite recipes, “Arroz Chaufa” (Chinese Rice), is a Peruvian fried rice dish. This dish is highly influenced by Chinese cuisine due to the influx of Chinese immigrants to Peru. There are reported to be over 9,000 “Chifas” (Chinese restaurants) in Lima, Peru alone.

This Arroz Chaufa is a great recipe to cook at home; forget the takeout orders which you have to drive to pick them up and bring home. In a snap you can have this “DELICIOSO” (tasty) dish, which is much healthier, cost less money and is a wonderful way to use left-over rice. This is what I call the perfect dish.

Note: Arroz Chaufa is a very flexible dish; you can use brown or white rice. You can use whatever vegetable you have (edamame, corn, bean sprouts), you can add tofu to make it vegeterian or you can cut chicken in cubes, hotdogs in slices or shrimp. Do not use sesame oil as a cooking oil because it burns easily.

ARROZ CHAUFA (Chinese Rice)

Prep : 5 minutes – Cooking time: 10 minutes / Serve: 4


2 cups of rice

2 large eggs, beaten

1 teaspoon toasted sesame oil

1 teaspoon soy sauce (use low sodium)

2 1/2 tablespoons oil

8 to 10 finely sliced scallions (use white and green part)

3 to 4 cups of vegetables, chopped in small size red bell pepper, carrots, celery, zucchini, peas

2 teaspoons of fresh ginger, peeled and finely chopped

1 teaspoon garlic cloves, sliced

2 tablespoons light soy sauce (add more if you like)


Use leftover cooked rice.  Cook the rice you normally do with oil, salt, garlic, and water.

In a small bowl lightly beat the eggs, together with soy sauce and sesame oil. In a small pan heat oil swirling to coat surface;  add egg mixture; swirl egg; when egg puffs, flip and cook other side briefly; remove from pan and chop into small pieces; set aside.

Place your biggest pan or wok over high heat and drizzle in oil to cover the bottom. Add the garlic, ginger and scallions stir-fry until onion starts to soften. Add all chopped vegetables and  cook until they are sizzling for 2 to 3 minutes. Add (chicken, tofu or hotdog if desired) and stir-fry for 2 minutes. Throw in the rice and carefully mix well; stir-fry for 3 minutes. Add 2 tablespoons of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more.  Serve immediately. Set out additional soy sauce on the table, if desired. Accompany with Jasmine tea.


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