Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Arroz Chaufa - Chicken Recipe

Arroz Chaufa - Chicken Recipe

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar
Time35m
Serves4

Make Arroz Chaufa - Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Base

Chicken & Vegetables

Seasoning & Finish

Method

Rice & Base

1

Prepare chilled rice

Use 24-hour chilled cooked long-grain rice for best texture. Break up any clumps with a fork so grains are separated before stir-frying.

2

Make scrambled eggs

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat. Beat 3 eggs lightly with a pinch of salt. Pour eggs into the hot pan and scramble quickly until just set but still moist, 30–45 seconds. Transfer eggs to a bowl and set aside.

3

Combine sauces

In a small bowl mix 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce and 1 teaspoon sesame oil. Set aside.

Chicken & Vegetables

4

Cook chicken

Pat 1 cup diced chicken dry and season with 1/4 teaspoon kosher salt and a pinch of pepper. Heat 1 tablespoon vegetable oil in the wok over high heat until shimmering. Add chicken in a single layer and stir-fry until cooked through and lightly browned, about 3–4 minutes depending on dice size. Transfer chicken to a bowl and set aside.

5

Stir-fry aromatics and vegetables

Add the remaining 1 tablespoon vegetable oil to the wok. Reduce heat to medium-high. Add 2 minced garlic cloves and 1 tsp minced ginger; stir 15–20 seconds until fragrant. Add 1/2 cup diced red bell pepper and 1/2 cup thawed peas & carrots; stir-fry 1–2 minutes until vegetables are heated but still crisp. Add white parts of 3 sliced scallions and stir 30 seconds.

Finishing & Seasoning

6

Combine rice and proteins

Increase heat to high. Add the chilled, separated rice to the wok, breaking up any remaining clumps. Stir-fry 2 minutes until rice is hot and starts to color slightly. Return the cooked chicken and scrambled eggs to the wok and toss to combine.

7

Season and finish

Pour the soy-oyster-sesame sauce evenly over the rice and toss quickly to coat. Add 1 teaspoon vinegar and the optional 1 tsp hot paste if using. Taste and adjust with remaining 1/4 teaspoon kosher salt and 1/4 teaspoon pepper if needed. Stir-fry another 1–2 minutes so flavors meld and rice picks up a slight sear.

8

Add scallion greens & rest

Turn off heat and stir in the green tops of the scallions. Let the arroz chaufa rest in the pan for 1 minute to allow flavors to settle.

9

Serve

Serve hot with lime wedges on the side. Offer extra soy sauce or hot sauce at the table.