The chaufa that defines the Peruvian chifa table. Loose wok-toasted rice, juicy chicken, tender egg, and scallions meet just enough soy sauce, with ginger and sesame lifting the finish. Fast, steaming, and dangerously easy to come back for.
Turn what you find into an experience you can actually bring to your kitchen.
Use thoroughly chilled cooked rice, ideally from the day before, and separate it until no compact clumps remain. Cut the chicken breast into small, even pieces, finely chop the ginger, and separate the white parts of the scallions from the green tops. Keep everything next to the wok before turning on the heat.
Toss the chicken with about one fifth of the soy sauce and all of the cornstarch, until every piece has a thin coating with no dry starch remaining. Set it aside while you cook the egg; those few minutes are enough for the coating to settle without adding any real waiting time to the recipe.
Heat the wok over high heat with some of the vegetable oil and pour in the beaten eggs. Let them set for a few seconds, then break them up with the spatula for 45 to 60 seconds, until they form soft pieces that are just set. Remove them before they dry out.
Keep the wok over high heat, add another portion of the vegetable oil, and spread the chicken in a single layer. Leave it undisturbed for 20 to 30 seconds to start browning, then stir-fry for 3 to 4 minutes, until it has golden edges and a fully opaque center with no pink remaining. Remove it as soon as it reaches that point to preserve its juiciness.
Bring the wok back to high heat and add the remaining vegetable oil, the white parts of the scallions, and the ginger. Stir-fry for 20 seconds, just until fragrant, then immediately add the cold rice. Spread it across the bottom and leave it undisturbed for 20 to 30 seconds, until it begins to sizzle and fry; turn it, break up the final clumps, and repeat that contact for 2 to 3 minutes, until the grains are separate, piping hot, and lightly toasted in spots. Pour the remaining soy sauce around the hot edge of the wok and toss for another 30 to 45 seconds, until the rice is evenly seasoned while still dry and loose.
Return the chicken and egg to the wok and toss for 30 seconds, just long enough to distribute them and bring everything back up to temperature. Turn off the heat, add the sesame oil and green scallion tops, and toss one final time. Serve immediately: if the rice is loose and toasted, the chicken stays juicy, and the soy sauce supports the dish without turning everything wet and dark, it came out exactly right. This is the chicken chaufa that sets the bar for the whole family. 🔥
