Name: Pork arroz chaufa — practical variation
Prep time: 20 min
Cook time: 19 min
Total time: 42 min
Cuisine: Peruvian cuisine
Ingredients: 800 g cooked long-grain white rice, cooked, chilled rapidly and refrigerated no longer than 24 hours; 400 g boneless pork tenderloin, cut into 1.5 cm cubes; 3 g fine salt; 25 ml neutral vegetable oil, split: 15 ml for pork and 10 ml for rice; 2 large eggs, beaten; about 100 g without shell; 25 g fresh ginger, finely grated; 90 g spring onion, white and green portions finely sliced separately; 50 ml light soy sauce; 5 ml toasted sesame oil; 1 g ground white pepper

Pork arroz chaufa with egg, ginger and spring onion

Yield 4 servings

Prep 20 minutes

Cook 19 minutes

Passive 3 minutes

Total 42 minutes

Ingredients ↓

Overview

Pork arroz chaufa with egg, ginger and spring onion

Arroz chaufa belongs to Peru’s chifa cooking, shaped by Chinese migration and local adaptation. Soy sauce, spring onion and rice are its unmistakable anchors, while the protein can change.

Pork gives this home variation a distinct main ingredient without claiming a separate regional tradition. The meat is cooked in batches so it browns instead of steaming beneath the rice.

The important starting point is safely cooled rice rather than warm, freshly cooked rice. Its firmer grains can be tossed rapidly with egg and seasonings; the wok should stay hot enough to prevent a soggy finish.

Ingredients

Rice and pork

800 g cooked long-grain white rice, cooked, chilled rapidly and refrigerated no longer than 24 hours
400 g boneless pork tenderloin, cut into 1.5 cm cubes
3 g fine salt
25 ml neutral vegetable oil, split: 15 ml for pork and 10 ml for rice

Egg, aromatics and seasoning

2 large eggs, beaten; about 100 g without shell
25 g fresh ginger, finely grated
90 g spring onion, white and green portions finely sliced separately
50 ml light soy sauce
5 ml toasted sesame oil
1 g ground white pepper

Method

Prepare chilled rice.Separate the 800 g of properly chilled cooked rice with clean fingers or a fork; keep it cold until the pan is ready. The grains are separate, with no hard clumps.
Brown the pork.Heat 15 ml oil in a large wok over high heat; add the 400 g pork in two uncrowded batches, season with the 3 g salt, and stir-fry for 6 minutes in total. Transfer to a clean plate and rest for 3 minutes. The pork has browned edges and the centre reaches 63 °C before its 3-minute rest.
Set the eggs.Lower the heat to medium; add the two beaten eggs to the pan and fold for 2 minutes, breaking them into tender pieces. Transfer to the pork plate. The egg is fully set and no liquid egg remains.
Fragrance and rice.Add the remaining 10 ml oil, ginger and spring-onion whites; stir for 1 minute. Add the chilled rice and fry for 5 minutes, turning it against the hot wok sides. The ginger smells aromatic and the rice is steaming hot throughout.
Season and finish.Return the pork and egg, pour over the 50 ml soy sauce, scatter in white pepper and turn for 3 minutes; remove from the heat and add 5 ml sesame oil and the spring-onion greens. The sauce coats the grains without leaving liquid at the bottom of the wok.
Serve.Divide immediately among four warm plates. Each plate has a balanced portion of pork, rice, egg and spring onion.

Practical

Practical guidance

For planning, cook the rice in advance, cool it rapidly in a shallow container and refrigerate it within one hour; use it within 24 hours. Never leave cooked rice on the counter overnight. Serve while the grains are hot and separate. If using a small pan, fry the rice in two portions and reunite everything for the final seasoning; allow extra cooking time. Refrigerate leftovers promptly in shallow containers at 4 °C or colder. For this rice dish, use within 24 hours and reheat only once to 74 °C throughout.

Control points

Rice clumps or steams rather than fries.It was warm or the pan was crowded; begin with chilled separated grains and work in smaller loads.
The rice is very salty.All the soy sauce went into a small quantity of rice; measure the full 800 g rice and 50 ml sauce before cooking.

Nutrition per serving

Serving size1 of 4 rice servings
Calories525 kcal
Carbohydrate65 g
Protein31 g
Fat14 g
Fibre3 g
Sodium1020 mg

Allergens and food safety

Contains pork and egg. Soy sauce contains soy and typically wheat; sesame oil is an additional sesame allergen. Use separate boards for raw pork and ready-to-eat garnishes. Verify pork reaches 63 °C and rests 3 minutes. Keep cooked rice cold until frying.

Closing

Result: Separated, savoury pork fried rice with pieces of egg.
Decisive control: Use cold rice and keep the wok uncrowded.