Chaufa de Pollo (Peruvian Chicken Fried Rice)

Method

1. 1

   If the rice was cooked today, spread it on a tray and refrigerate uncovered for at least 1 hour to dry out and separate.

   💡 Warm, fresh rice turns to paste in a hot wok — cold, dry grains are non-negotiable for real chaufa.

2. 2

   Season the diced chicken and sear it in 1 tablespoon of oil in a very hot wok until browned and cooked through, about 4 minutes. Remove.

3. 3

   Add a little more oil, pour in the beaten egg, and scramble briefly into soft curds; remove.

4. 4

   Add the remaining oil and stir-fry the white spring onion, garlic, ginger, carrot and bell pepper over high heat for 2 minutes.

5. 5

   Add the cold rice, breaking up any clumps with the spatula, and toss constantly over high heat until every grain is hot and starting to crackle, about 4 minutes.

   💡 Keep the rice moving and the heat high — chaufa wants a few charred grains, not a steamed pile.

6. 6

   Return the chicken and egg to the wok, pour in the soy sauce, and toss hard for 2 minutes so the rice colors evenly.

7. 7

   Off the heat, stir in the sesame oil and the green spring onion tops, and serve straight from the wok.