-
1
Scramble the eggs into ribbons
3 minutes
Wok at 200°C (400°F)
Heat 1 tablespoon of the oil in the wok over high heat until it shimmers. Pour in the beaten eggs and let them set for 20 seconds, then push them around with a spatula into soft ribbons. Tip them onto a plate — they finish cooking later in the rice.
Take the eggs out while they still look slightly wet; they firm up in the hot rice.
Done when: The egg is set in soft, pale ribbons with no browning.
-
2
Sear the chicken
5 minutes
Wok at 220°C (430°F); chicken to 74°C (165°F)
Add the remaining oil to the wok and get it smoking hot. Spread the chicken strips in a single layer and leave them alone for 2 minutes so they brown, then toss for 2–3 minutes more until cooked through. Remove to the plate with the egg.
Do not crowd the wok — cook in two batches if needed, or the chicken steams instead of searing.
Done when: The chicken is browned at the edges and a thermometer in the thickest strip reads at least 74°C (165°F); the juices run clear.
-
3
Bloom the aromatics and pepper
2 minutes
Wok at 200°C (400°F)
Add the ginger, garlic and white parts of the scallions to the hot wok and stir for 30 seconds until fragrant, then add the red pepper and cook for 1 minute more. The kitchen should smell of ginger and garlic, not of burning.
Keep everything moving — garlic burns in seconds at this heat.
Done when: The garlic is pale gold and fragrant, the pepper is bright and just softened.
-
4
Fry the rice with soy and cumin
5 minutes
Wok at 220°C (430°F)
Add the cold rice, breaking up any clumps with your fingers as it goes in. Pour the soy sauce around the edge of the wok, sprinkle over the cumin and salt, and toss constantly for 4–5 minutes, pressing the rice against the hot wok so it picks up a smoky char.
The wok must be as hot as your stove allows — this high-heat toss is what makes the rice smoky instead of just warm.
Done when: The grains are separate, evenly golden and smell faintly smoky; no wet clumps remain.
-
5
Fold in egg, chicken and sprouts
2 minutes
Wok at 200°C (400°F)
Return the chicken and egg ribbons to the wok with the bean sprouts and the green tops of the scallions. Toss for 1–2 minutes until everything is hot through, then take the wok off the heat and drizzle over the sesame oil.
The sprouts go in last and barely cook — they should still crunch.
Done when: Everything is steaming hot, the egg is in visible ribbons and the sprouts are still crisp.
-
6
Taste and serve
1 minute
Serve hot at 74°C (165°F)
Taste a spoonful and add a splash more soy sauce only if it needs salt. Serve immediately in warm bowls, with salsa criolla on the side.
Chaufa waits for no one — it is at its best in the first five minutes off the wok.
Done when: The rice is hot all the way through, seasoned and smoky, with chicken, egg and scallion in every spoonful.
auto_awesome Finishing Touches & Plating
Serve the chaufa straight from the wok in warm bowls — it loses its smoky edge within minutes — with salsa criolla and a cold drink on the side.
Peru
35m
