Arroz Chaufa stir-fries rice with soy, egg, and chicken in a quick Peruvian-Chinese wok dish.
10 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken small and cook it in a hot pan for 6 minutes.
Add the eggs to the pan and cook quickly for 2 minutes.
Turn the garlic, ginger, and scallions for 2 minutes.
Add the cold rice and work over high heat so the grains do not stick together.
Add the soy sauce and toss in the wok for 4 minutes.
Add the egg and chicken back in and serve hot.
💡 Tip: Cold rice stays more separate in the wok.
🍽️ Serving suggestion: Sprinkle fresh scallions on top and serve hot from the wok with a lime wedge.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~302
kcal calories
17
g protein
32
g carbs
11
g fat
0.2g
Sugar
0.5g
Fiber
477.2mg
Sodium
1.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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