Photo of Peruvian Fried Rice (Arroz Chaufa) by WW

Peruvian Fried Rice (Arroz Chaufa)

Points® value
Total Time
25 min
15 min
10 min
This easy, 25-minute dish is one to keep in your back pocket for busy days when time is tight. It’s based on a version of fried rice that came about when Chinese immigrants arrived in South America and used what they had on hand. It often contains hot dogs, but we swap in chicken sausage. Be sure to have all of your ingredients prepped before you heat the pan; the cooking goes quickly.


Cooking spray

4 spray(s)

Toasted sesame oil

1½ tbsp(s)


6 medium, thinly sliced, white and light green parts separated from dark green parts

Cooked chicken sausage

3 oz, thinly sliced

Ginger root

2 tsp(s), peeled and grated


2 clove(s), large, minced

Red bell pepper

1 medium, chopped


2 large, lightly beaten

Cooked long grain white rice

3 cup(s)

Cooked shredded chicken breast

1 cup(s)

Low sodium soy sauce

3 tbsp(s)


  1. Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high. Add the oil to the pan and swirl to coat. Add the white and light green scallion slices, sausage, ginger, garlic, and bell pepper; stir-fry until the sausage is browned, 4 to 5 minutes. Push the sausage mixture to one side of the pan. Pour the eggs into the other side of the pan; cook, stirring constantly, until scrambled, about 1 minute; stir the eggs into the sausage mixture.
  2. Add the rice, chicken, and dark green scallion slices to the pan; stir-fry until thoroughly heated, 4 to 5 minutes. Stir in the soy sauce; cook 1 minute.
  3. Serving size: 1 ¼ cups