Arroz chaufa with chicken, fully cooked egg, ginger and spring onion
Arroz chaufa is a hallmark of chifa, the Chinese-Peruvian restaurant and household cooking tradition. Fried rice takes on a recognizably Peruvian character through ingredients such as sillao (soy sauce), cebolla china (spring onion) and, in many versions, meat and egg. Calling it simply generic Chinese fried rice would omit the Peruvian history and usage of the dish. The recipe here uses chicken rather than trying to combine every possible protein.
Cold cooked rice is the key technical choice. Fresh steaming rice releases moisture into a pan and readily forms soft clumps. Use rice that has been cooled promptly after cooking, refrigerated safely and held cold until frying; never rely on rice left overnight on the counter. In a domestic pan, split the rice into two batches to maintain heat and let the grains move freely. Measured soy sauce adds both seasoning and considerable sodium.
Cook the chicken and eggs thoroughly first, then finish them with the rice in the hottest part of the process. The sliced scallions enter late, keeping their aromatic freshness; a little sesame oil at the end gives fragrance without needing to burn it in the pan. The desired result is light, distinct grains with small pieces of tender chicken and fully cooked egg, all served while hot.
