---
title: Chaufa de Pollo (Peruvian Chicken Fried Rice)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/chaufa-de-pollo-peruvian-chicken-fried-rice
---

Gather @long-grain rice{700%g}, @chicken breast{350%g}, @vegetable oil{3%tbsp}, @salt{} and @black pepper{}.

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

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. ~{4%minutes}

Add a little more oil, pour in the beaten @egg{3}, and scramble briefly into soft curds; remove.

Add the remaining oil and stir-fry the white @spring onion{4%stalk}, @garlic{2%clove}, @ginger{10%g}, @carrot{1} and @bell pepper{1} over high heat for 2 minutes. ~{2%minutes}

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. ~{4%minutes}

Return the chicken and egg to the wok, pour in the @soy sauce{4%tbsp}, and toss hard for 2 minutes so the rice colors evenly. ~{2%minutes}

Off the heat, stir in the @sesame oil{1%tsp} and the green spring onion tops, and serve straight from the wok.