Peruvian Chaufa (AKA Fried Rice)
For Peru’s take on traditional Chinese fried rice, Chef Walther starts with fragrant long-grain Jasmine rice, then tosses it with nutty toasted sesame oil, savory soy sauce, garlic, and ginger, then folds in egg and fresh green onions, peas, corn kernels, and strips of sweet red bell pepper. Then he tops it with a slices of juicy grilled chicken thigh garnished with black sesame seeds. The accompanying Chijaukay-Style Sauce opens a window into Peru’s multi-cultural past: The blend of garlic, soy sauce, oyster sauce, and chicken broth arrived with 19th-century Cantonese immigrants, and has become a mainstay of the country’s cuisine. Pour it over the whole dish to add sweet-savory flavor, and enjoy a familiar favorite in a whole new light.
Nutritional facts
Protein
39g
Carbs
64g
Calories
760kcal
Fat
38g
Ingredients
Sesame Oil, Chicken Thigh, Canola and Olive Oil Blend, Garlic, Egg, Corn Starch, Sugar, Light Soy Sauce, Jasmine Rice, Kosher Salt, Black Sesame Seeds, Green Peas, Carrots, Chicken Base, Green Onion, Ginger, Oyster Sauce, Red Bell Pepper
Contains milk, eggs, wheat, soybeans, sesame seeds.
Reviews
4.2
Based on 298 reviews
The concept is great, but this had so much salt it almost hurt my tongue. Maybe just a bad batch.
Victor · 08/06/25
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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