Easy Peruvian Fried Rice is rice, eggs and veggies coated with a flavor bursting sauce of soy, ginger and cumin. This crowd pleaser is irresistibly delicious!

Peruvian Fried Rice is rice, eggs and veggies coated with a flavor bursting sauce of soy, ginger and cumin. Delicious! #mustlovehomecooking

At our house, we love bold flavored rice recipes, like this Easy Peruvian Fried Rice. This delicious rice recipe is like the kind found in our favorite local Peruvian restaurant, but even better. Honestly, it’s much easier on the budget too.

Peruvian Fried Rice, or arroz de chaufa, is made in the Chinese style of fried rice. The Chinese influence came from the influx of Chinese immigrants who came to South America during the nineteenth century.

Delicious ingredients like soy sauce and ginger are indicative of this fusion cuisine and how the Asian immigrants influenced this flavorful fried rice dish.

Ingredients Needed for Peruvian Fried Rice

This recipe is perfect as a side dish, but make it a one-dish meal by adding more protein. Do it the easy way by adding small chunks of grocery store rotisserie chicken, or make a cooked chicken breast or skinless chicken thighs.

Add the cooked meat to the skillet when re-heating the cooked eggs.

Cooked White Rice – we prefer basmati rice for this recipe, but jasmine rice is amazing too. It fluffs up nicely and doesn’t have a tendency to stick together like some other rice varieties. Leftover rice is perfect!
Eggs – we used whole, extra large eggs for this recipe. Fried egg is essential to the texture and flavor of the rice.
Red Bell Peppers – red pepper or orange bell peppers are healthy and give the dish color.
Green Onions or spring onion – for delicate onion flavor
Garlic – for convenience, pre-minced garlic from the jar is the way we go! Feel free to mince your own from whole cloves if you like.
Soy Sauce – the base for the sauce that’s poured over the rice. Light or dark soy sauce are both fine.
Sesame Oil – adds delicious nutty flavor.
Cumin – an essential for flavoring Peruvian rice
Ginger – for a nice, fresh kick.
Vegetable oil or olive oil
Salt and Black Pepper

The best fried rice is made by using rice as your base and throwing in your favorite veggies and sauces. That’s why this versatile dish is perfect for using up leftovers.

Make it your own by adding a dash of oyster sauce, or spice it up with a spoonful of sriracha or sliced hot peppers like jalapeno. Taste and adjust the spices as you go!

Saute the vegetables and garlic.

Add in the cooked rice!

Pour on the sauce.

Adding cooked eggs to Peruvian Fried Rice in skillet

Add the eggs back in to heat. Throw in cooked meats or other protein with the eggs re-heat together. Serve hot!

Chef Tips! For the Best Easy Peruvian Fried Rice

This simple recipe cooks much the same as Chinese fried rice. Once you start cooking over the hot pan, you’ll want the ingredients within reach and ready to add to the pan.

Cook the rice before starting your prep. For the best results, substitute chicken stock or broth for the cooking water or use Better than Bouillon to easily add flavor to the water. The added flavor will soak right into the rice while it plumps and cooks. (1 1/2 cups of dry rice makes approx. 3 cups of cooked rice.)

This recipe moves fast, just like stir-fry. Gather all the ingredients and give the cutting board a work out to chop veggies, garlic and ginger before you start cooking.

In a small bowl or measuring cup with a handle (our favorite) whisk together the soy sauce, sugar, sesame oil, cumin and ginger. This is the sauce you will pour over the rice mixture later. Remember, this moves fast so you’ll want the sauce ready to go!

Heat 1 tablespoon of the vegetable oil in a large skillet over medium high heat. Add the beaten eggs and cook like scrambled eggs for a couple of minutes until golden brown and just starting to dry. Remove to a plate and cover to keep warm. Add another egg if you like more egg flavor in your rice!

Heat the remaining vegetable oil in the same pan. Toss in the peppers and onions and saute until they’re tender, about 2 minutes. Add the garlic to the pan and saute for another minute until the garlic is fragrant. Watch carefully so the garlic doesn’t burn. Now stir in the 3 cups of rice.

Pour the prepared sauce over the rice mixture and stir until the rice and veggies are coated. Scrape the cooked eggs into the skillet and toss everything to combine. Cook until the eggs are heated thru. Serve warm with a dash of sesame oil and a sprinkle of green onions on top.