Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Pan
Rice
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Fry · About 6 min
- Heat oil from 30 ml neutral oil, 400 g chicken breast, diced, 15 g ginger, chopped, 15 g garlic, 3 eggs; cook chicken 6 minutes. Add ginger and garlic 1 minute, push aside and scramble eggs until set.
Check: Look for this result: set.
Rice · About 5 min
- Add 700 g cooked rice, promptly chilled, 45 ml soy sauce, 10 ml sesame oil, 60 g spring onions; stir-fry 5 minutes until all food reaches 74°C / 165°F.
Check: Look for this result: all food reaches 74°C / 165°F.
Serve · About 1440 min
- Serve immediately. Use rice cooled within one hour and refrigerated no longer than 24 hours.
Tips
- Break rice clumps before adding them to the hot pan.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked pork instead of chicken, reheating to 74°C / 165°F.
Storage
- Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
- Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.
Make ahead
- Prepare the measured ingredients for Arroz Chaufa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Arroz Chaufa?
Break rice clumps before adding them to the hot pan.
What can I substitute in Arroz Chaufa?
Use cooked pork instead of chicken, reheating to 74°C / 165°F.
Can I prepare Arroz Chaufa ahead?
Prepare the measured ingredients for Arroz Chaufa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
