Arroz Chaufa
Transport your taste buds to Peru with this vibrant and flavorful Arroz Chaufa recipe, a delicious fusion of Peruvian and Chinese cuisine. This crowd-pleasing fried rice dish is made with tender chicken breast, fluffy long-grain rice, and an irresistible mix of scrambled eggs, colorful vegetables, and aromatic spices like garlic and ginger. Coated in savory soy sauce and a touch of sesame oil, every bite is infused with a perfect balance of umami goodness. Ready in under 45 minutes, this quick and easy one-pan meal is perfect for busy weeknights or as a show-stopping addition to your dinner table. Serve it hot with a squeeze of fresh lime juice for a zesty finish, and savor a comforting dish that's both wholesome and bursting with bold flavors. Perfect for anyone looking for quick fried rice recipes or Peruvian-inspired dishes, this Arroz Chaufa is a must-try!
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Recipe Information
Ingredients
- 2 cups long-grain rice
- 4 cups water
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1 pound chicken breast
- 3 units eggs
- 4 stalks green onions
- 1 unit red bell pepper
- 1 cup frozen peas
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
- 2 units lime wedges
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 4 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until all the water is absorbed and the rice is tender. Fluff with a fork and set aside to cool.
While the rice is cooking, prepare the ingredients: mince the garlic, grate the ginger, dice the chicken breast into bite-sized pieces, chop the green onions, and dice the red bell pepper.
In a large pan or wok over medium-high heat, heat 1 tablespoon of vegetable oil. Add the chicken and stir-fry for 5-7 minutes, or until cooked through and golden brown. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Lightly beat the eggs and pour them into the pan. Allow them to set for 1 minute, then scramble and break into small pieces. Remove and set aside with the chicken.
Add the minced garlic and grated ginger to the pan, and stir-fry for 30 seconds or until fragrant. Add the cooked and cooled rice, increase the heat to high, and stir continuously.
Pour in the soy sauce and sesame oil, mixing to coat the rice evenly. Add the cooked chicken, scrambled eggs, diced red bell pepper, and frozen peas. Stir-fry for 3-5 minutes until everything is heated through.
Add the chopped green onions and black pepper to taste. Stir everything to combine well and ensure the flavors meld together.
Serve the arroz chaufa hot, garnished with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 3485 mg | 152% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 365 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
