Arroz Chaufa


  • 4 tablespoons vegetable oil (or sesame oil)
  • 2 eggs
  • 1 bunch of scallions
  • 1 tablespoon chopped ginger
  • 1 red pepper, diced
  • 1 cup cooked chicken or pork, shredded, or 3 hot dogs, sliced thinly
  • 4 cups cooked rice
  • 3 tablespoons soy sauce


  • Whisk the eggs together with a pinch of salt and some ground pepper. Heat 2 tablespoons of oil in a wok or large frying pan.
  • Pour the eggs into the hot oil and fry 1 -2 minutes. Turn egg pancake over and finish cooking. When cooked through, remove eggs to a plate, coarsely chop, and reserve.
  • Add the remaining oil to the wok, and add the white parts of the scallion, the ginger, and the red pepper. Sauté for 2 to 3 minutes.
  • Add the meat and sauté for a couple of minutes more, until heated through.
  • Add the rice, green parts of the scallion, and the soy sauce, and cook, stirring, until well heated.
  • Stir in chopped cooked eggs, and serve.

Category: Entree

Cusine: Peruvian

Tags: MissionRice