Arroz Chaufa - Amazonico Recipe

If you haven't already, cook rice and spread on a sheet pan to cool; day-old chilled rice works best. Dice chicken, slice sausage, peel and devein shrimp, dice red pepper, mince garlic and ginger, and slice green onions. Thaw peas and carrots if frozen.

Season & Cook Chicken

Season diced chicken lightly with a pinch of salt and half the ground white pepper. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add chicken in a single layer and stir-fry until cooked through and starting to brown, about 4–5 minutes. Remove chicken to a plate and set aside.

Cook Sausage & Shrimp

Add 1 tablespoon vegetable oil to the hot wok. Add sliced sausage and stir-fry 2 minutes until edges brown. Push to one side, add shrimp and a pinch of salt, stir-fry until pink and just cooked, about 2 minutes. Remove sausage and shrimp to the plate with the chicken.

Wipe the wok clean if needed and return to high heat. Add remaining 1 tablespoon vegetable oil plus the sesame oil. Pour in beaten eggs (beat the 3 eggs briefly) and scramble quickly until just set but still soft, about 30–45 seconds. Push the eggs to the side. Add minced garlic and ginger, then stir-fry 15–20 seconds until fragrant. Add the white parts of the sliced green onions (reserve greens for garnish) and diced red pepper; stir 30–45 seconds to soften slightly.

Increase heat to high. Add the chilled rice, breaking up any clumps with the back of a spatula or spatula edge. Stir-fry the rice for 2–3 minutes so grains separate and start to take a little color.

Return the cooked chicken, sausage, and shrimp to the wok and add the thawed peas & carrots. Toss together for 1–2 minutes to combine and heat through.

Mix light soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), sugar, and remaining ground white pepper in a small bowl. Pour the sauce evenly over the rice and quickly stir-fry so the rice takes on the color and flavor, 1–2 minutes. Taste and adjust seasoning — more soy for saltiness, a touch more sugar if needed, or a little fish sauce for umami.

If using aji amarillo paste, add it now and toss to distribute a subtle Amazon note and mild heat. Fold in the scrambled eggs gently so they distribute without breaking up completely.

Turn off the heat. Stir in the sliced green onion greens and toasted sesame seeds if using. Finish with a squeeze of lime juice to brighten flavors and garnish with chopped cilantro.

Divide the Arroz Chaufa – Amazonico among plates or bowls. Serve hot with lime wedges on the side. Offer extra soy sauce, aji amarillo, or hot sauce at the table.