Dominican Chofan (Arroz Chino) with Chicken and Beef

Chofan, also known as Dominican Fried Rice or “Arroz Chino,” is a beautiful mix of Asian technique and Dominican flavor. Rooted in the Chinese migration to the Caribbean, Chofan has become a staple in Dominican households. It’s hearty, flexible, and bursting with savory goodness. While the original recipe often includes pork or ham, this version uses tender chicken breast and thinly sliced beef, making it a protein-rich, no-pork alternative that everyone can enjoy.

Whether you’re looking for a satisfying weeknight dinner, a way to repurpose leftover rice, or a crowd-pleasing dish for gatherings, this Dominican-style fried rice checks every box. It’s bold, garlicky, and full of umami, with a nice balance of textures from scrambled eggs, sautéed vegetables, and well-seasoned meat.

Ingredients and Preparation

Here’s everything you’ll need to create this flavor-packed Chofan with chicken and beef. For best results, use day-old rice to ensure the grains don’t get mushy.

Main Ingredients

• 3 cups cooked white rice (preferably cold or day-old)
• 2 eggs, lightly beaten
• 1 tablespoon neutral oil (vegetable, canola, or avocado oil)
• 1 tablespoon sesame oil (optional, for flavor)

Protein

• 1 large chicken breast, diced into small bite-sized pieces
• ½ pound beef sirloin or flank steak, thinly sliced
• 1 tablespoon soy sauce (for marinating chicken)
• 1 tablespoon soy sauce (for marinating beef)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon Dominican or chicken bouillon powder (optional but adds depth)

Vegetables

• ½ cup white onion, diced
• ½ cup red bell pepper, diced
• ½ cup carrots, shredded or finely chopped
• ½ cup frozen peas or mixed frozen vegetables
• 2 scallions, finely chopped (white and green parts)

Sauce Mix

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (or hoisin for a sweeter taste)
• 1 teaspoon dark soy sauce (for color)
• ½ teaspoon ground black pepper
• Optional: A pinch of sugar or a few drops of Maggi seasoning for umami

Step-by-Step Instructions

Follow these simple steps to build rich layers of flavor and create a perfectly balanced fried rice dish.

1. Marinate the Meat

• In separate bowls, season the chicken and beef with:
  • 1 tablespoon soy sauce each
  • Garlic powder
  • Black pepper
  • A pinch of bouillon powder (optional)
• Mix well and let sit for at least 10 minutes while prepping the vegetables.

2. Prepare the Vegetables and Sauce

• Dice onions and bell peppers, shred or chop the carrots, and thaw your frozen peas if needed.
• In a small bowl, combine all the ingredients listed under “Sauce Mix.” Set aside.

3. Scramble the Eggs

• In a large, deep skillet or wok, heat ½ tablespoon oil over medium heat.
• Pour in the beaten eggs and scramble until fully cooked but still soft.
• Remove from pan and set aside.

4. Cook the Chicken

• Add another ½ tablespoon oil to the pan.
• Sauté chicken pieces over medium-high heat until golden brown and fully cooked (about 5–6 minutes).
• Remove from pan and set aside with the eggs.

5. Cook the Beef

• Add the thinly sliced beef to the same pan.
• Cook quickly over high heat (3–4 minutes), making sure not to overcook.
• Once browned and cooked through, remove and set aside.

6. Sauté the Vegetables

• Add a bit more oil if needed.
• Toss in onions, bell peppers, carrots, and peas.
• Cook over medium-high heat until the onions are translucent and the carrots are tender, about 4–5 minutes.

7. Add the Rice

• Add cold, cooked rice directly into the pan with the vegetables.
• Break up any clumps and stir-fry for 3–5 minutes, letting it toast slightly.

8. Add Meat and Eggs Back In

• Return the cooked chicken, beef, and scrambled eggs to the pan.
• Stir everything together until evenly mixed.

9. Pour in the Sauce

• Drizzle the sauce mix over the rice and toss thoroughly to coat.
• Let cook for another 2–3 minutes, allowing the sauce to absorb and flavors to meld.

10. Finish and Garnish

• Stir in chopped scallions and sesame oil (if using).
• Taste and adjust seasoning with extra soy sauce or pepper if needed.
• Serve hot.

Beginner Tips and Notes

• Use Cold Rice: Freshly cooked rice will turn mushy. Day-old rice from the fridge works best as it holds up under stir-frying.
• Slice the Meat Thin: Especially for the beef, thin slices cook faster and absorb flavor better.
• High Heat is Key: Cook each element quickly on high heat to achieve the authentic stir-fry texture.
• Don’t Overcrowd the Pan: If you’re doubling the recipe, cook in batches to avoid steaming the ingredients.
• No Wok? No Problem: A wide, nonstick skillet works just fine. The goal is even heat distribution and quick movement.
• Customize It: You can swap in broccoli, corn, snap peas, or other veggies you have on hand.
• Make It Spicy: Add chili oil or a dash of hot sauce if you like heat.

Serving Suggestions

This Dominican Chofan is incredibly versatile and satisfying on its own. But you can elevate the dish even further with the following:

• Side of Tostones: Fried green plantains pair beautifully with the umami-packed rice.
• Topped with Fried Egg: For extra richness, add a sunny-side-up egg on top.
• Lime Wedges: A squeeze of lime over the top adds brightness and balance.
• Fresh Slaw or Salad: Serve alongside a crunchy cabbage salad for texture contrast.
• Chofan Bowls: Serve in large bowls with extra scallions and sesame seeds for a casual family-style dinner.

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Engagement Features

Here’s how you can personalize this dish, make it more interactive, or explore variations:

Chofan Your Way

• Add Shrimp: For a surf-and-turf twist, toss in some shrimp with the beef and chicken.
• Go All Chicken: If you don’t have beef, just double the chicken.
• Vegetarian Option: Skip the meat entirely and load it with mushrooms, tofu, or extra veggies.

Meal Prep Friendly

• This dish stores well in the fridge for up to 4 days.
• Portion into meal prep containers for ready-to-eat lunches or dinners.

Let’s Talk!

• Have you tried Chofan before? What veggies or proteins do you use?
• Would you make this with shrimp, all chicken, or go fully vegetarian?

Feel free to share your version with family or friends, or use this recipe as a base and make it your own.