Chaufa Rice

Chaufa Rice recipe, on a white plate

The Spruce / Nyssa Tanner

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
560 Calories
18g Fat
79g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 560
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 36%
Cholesterol 80mg 27%
Sodium 435mg 19%
Total Carbohydrate 79g 29%
Dietary Fiber 3g 9%
Protein 17g
Calcium 302mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chaufa is one of the premier dishes from the Chinese-Peruvian culinary fusion that started when the Chinese first arrived in South America as laborers during the 19th century. Chaufa comes from the Chinese chǎofàn, which means "fried rice," and was, in origin, a mix of everything the Chinese had at hand to feed themselves: rice, some meats, some vegetables, ginger, and soy sauce. That's why there is no one way of making chaufa, as each cook puts in it what they have at hand.

Chaufa is a great way to use leftover rice and it's a one-dish meal. Add leftover roasted chicken, pork, hot dogs, or just vegetables. It comes together in just minutes once the simple prep work of chopping the vegetables and assembling the ingredients is done. Check our tips and make your rice true to tradition by cooking it Peruvian style.


  • 2 eggs
  • Salt and pepper (to taste)
  • 4 tablespoons oil (vegetable or sesame), divided
  • 1 red bell pepper, diced
  • 1 bunch scallions (whites and greens separated), sliced
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 cup cooked chicken (or shredded pork, or 3 hot dog), thinly sliced
  • 4 cups cooked rice
  • 3 tablespoons soy sauce

Steps to Make It

  1. Gather the ingredients.

    Chaufa Rice ingredients

    The Spruce / Nyssa Tanner

  2. Whisk the eggs together with a pinch of salt and some ground pepper. Heat up 2 tablespoons of oil in a wok or large frying pan.

    eggs, salt and pepper in bowls

    The Spruce / Nyssa Tanner

  3. Pour the eggs into the hot oil and fry for 1 to 2 minutes. Turn the egg pancake over and finish cooking.

    fried egg in a wok

    The Spruce / Nyssa Tanner

  4. When cooked through, remove the eggs to a plate, coarsely chop, and set aside.

    chopped eggs on a plate

    The Spruce / Nyssa Tanner

  5. Add the remaining 2 tablespoons of oil to the wok and add the bell pepper, white parts of the scallion, and ginger. Sauté the mixture for 2 to 3 minutes.

    bell pepper, white parts of the scallion, and ginger in a wok

    The Spruce / Nyssa Tanner

  6. Add the meat to the wok and sauté for a couple of minutes more, until heated through.

    chicken, peppers, and scallions in a wok

    The Spruce / Nyssa Tanner

  7. Add the cooked rice, green parts of the scallions, and the soy sauce and cook, constantly stirring, until everything is well heated.

    cooked rice, green parts of the scallions, and soy sauce with peppers and chicken in a wok

    The Spruce / Nyssa Tanner

  8. Stir in the chopped egg pancake. Serve and enjoy!

    Chaufa Rice in a wok

    The Spruce / Nyssa Tanner


Try this simple recipe to make the perfect white rice to use in your chaufa. You need 1 cup of medium or long-grain rice, 1 1/3 cups of water, and a sturdy pot:

  1. Mix the water and rice in the pot until the rice lays flat. The water should cover the rice by about half an inch.
  2. Cover the pot and cook on high until the mixture boils, or approximately 5 minutes.
  3. Lower the heat to medium and cook for another 5 minutes without taking the lid off. At this point, there shouldn't be any water left and the rice surface should have small holes.
  4. Turn the heat off and remove it from the burner.
  5. Let the rice cool off with the lid on for a whole hour.
  6. With clean hands, break the rice clumps into smaller chunks and separate the grain as much as you can without overworking it. Let it cool completely, with the lid on, for another hour.
  7. Now the rice is perfect for fried rice recipes.