Dominican Chofán (Fried Rice Inspired by Chow Fan)

Chofán, or Dominican-style fried rice, is one of those flexible, flavor-packed dishes that you can pull together in minutes—especially when you have leftover white rice, cooked chicken, ham, or veggies in the fridge. It’s a delicious way to turn yesterday’s ingredients into something that tastes totally new.

Inspired by Chinese chow fan, this dish is a reflection of the culinary influence of Chinese immigrants in the Dominican Republic. Over the years, it’s become a staple in Dominican kitchens—made with local touches, but honoring its roots.

You’ll often find chofán served as a full meal, but I love pairing it with a side of maduros or crispy tostones. It’s comforting, quick, and perfect for busy weeknights or whenever you’re working with what you’ve got.

Step-by-Step Instructions

Cook the eggs. Start by heating 1 tablespoon of the vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble them just until cooked through. Transfer the cooked eggs to a plate and set aside.

Cook the ham. In the same pan, add the remaining oil and raise the heat to high. Add the diced ham and cook for about 4 minutes, stirring occasionally until browned and slightly crispy.

Cook the veggies. Stir in the diced carrots and cook for 1 minute. Add the chopped red onion and bell pepper, and sauté for another 2 minutes until softened.

Add the cooked rice, peas, and corn. Break up any clumps and stir well to combine.

Pour in the soy sauce and stir until the rice is evenly coated. Return the scrambled eggs to the pan along with the cooked chicken and chopped green onions. Mix everything together until warmed through.

Remove from heat, garnish with extra green onions, and serve immediately.

Serving Suggestions

• Serve with maduros for a sweet-and-savory combo
• Pair with tostones and a little hot sauce
• Sprinkle with sesame seeds or add a squeeze of lime for extra zing

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a skillet with a splash of oil or soy sauce for the best texture. Microwave works too, but may soften the rice.
Freezing is not recommended as rice tends to get mushy when thawed.

Recipe Tips

• Day-old rice works best since it’s firmer and less sticky—perfect for frying.
• Swap the ham and chicken for shrimp, bacon, or go fully vegetarian with tofu and extra veggies.
• You can use frozen peas and corn straight from the freezer; no need to thaw in advance.
• Make it gluten-free by using tamari instead of regular soy sauce.

Dominican Chofán (Fried Rice / Chow Fan Style)

Author: Vanessa

Chofán is the Dominican take on Chinese fried rice (chow fan), made with cooked rice, veggies, chicken, and ham. Fast, easy, and packed with flavor.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Dominican

Servings 4 servings

Calories 531 kcal

Equipment

• Deep skillet

Ingredients

  

1x2x3x

• ▢ 3 tablespoons (45 ml) vegetable oil, divided
• ▢ 2 large eggs, lightly beaten
• ▢ 1 cup (150g) cooked ham, cubed
• ▢ 1 medium carrot (about 70g), peeled and diced
• ▢ ¼ cup (40g) red onion, finely chopped
• ▢ ¼ cup (30g) red bell pepper, chopped
• ▢ 2 cups (360g) cooked white rice (preferably day-old)
• ▢ 2 cups (260g) frozen peas, thawed
• ▢ 2 cups (330g) canned or frozen sweet corn, drained if needed
• ▢ 1 boneless skinless chicken breast (about 200g), cooked and cubed
• ▢ 4 tablespoons (60 ml) soy sauce
• ▢ 2 tablespoons (10g) green onions, chopped (plus more for garnish)
• ▢ Salt and pepper to taste (optional)

Instructions

 

• Heat 1 tablespoon (15 ml) of oil in a large wok, deep skillet, or caldero over medium heat. Add the beaten eggs and scramble until just cooked through. Transfer to a plate and set aside.
• Add the remaining 2 tablespoons (30 ml) of oil to the pan and raise the heat to high. Stir in the ham and cook for about 4 minutes, until lightly browned. Add the carrots and sauté for 1 minute. Then stir in the red onion and bell pepper, cooking for another 2 minutes until softened.
• Stir in the cooked rice, breaking up any clumps. Add the peas and corn and mix until everything is evenly distributed.
• Pour in the soy sauce and stir thoroughly. Add the cooked chicken, scrambled eggs, and chopped green onions. Stir well and cook for another 1–2 minutes until heated through.
• Remove from heat, garnish with more green onions, and serve hot.

Notes

• Day-old rice is best for this recipe. It’s drier, making it easier to stir-fry without turning mushy.
• You can substitute the proteins with shrimp, pork, or even go meatless with more veggies.
• For a spicy twist, add a pinch of red pepper flakes or a splash of hot sauce.
• If needed, add a drizzle of oil or a splash of broth while stir-frying to keep things from drying out.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of soy sauce or water, or microwave in intervals, stirring halfway.

Nutrition

Calories: 531kcalCarbohydrates: 53gProtein: 33gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 140mgSodium: 1542mgPotassium: 841mgFiber: 7gSugar: 10gVitamin A: 3762IUVitamin C: 48mgCalcium: 60mgIron: 3mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordChofan, chow fan, easy fried rice

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