Dairy-Free Arroz Chaufa
Discover the ultimate fusion of Peruvian and Chinese cuisines with this flavorful Dairy-Free Arroz Chaufa recipe! A symphony of tender chicken thighs, diced ham, vibrant red bell peppers, and nutritious peas is stir-fried with fluffy jasmine rice and savory gluten-free soy sauce, creating a dish that's both satisfying and wholesome. Fresh aromatics like garlic and ginger add depth, while scrambled eggs bring a comforting texture to every bite. Perfect for those avoiding dairy, this recipe comes together in under an hour, making it an ideal weeknight meal. Serve hot and garnish with bright green onions for a restaurant-quality dish that’s sure to impress. Keywords: dairy-free Fried Rice, Peruvian-Chinese, quick and easy dinner, healthy rice dish.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 1 pound Boneless skinless chicken thighs
- 0.25 cup Soy sauce (ensure gluten-free if necessary)
- 2 tablespoons Vegetable oil
- 1 Red bell pepper
- 4 Green onions
- 3 Garlic cloves
- 1 inch Fresh ginger
- 0.5 cup Frozen peas
- 0.5 cup Cooked ham, diced
- 2 Eggs
- 4 cups Cooked white rice
- 0.5 teaspoon Black pepper
Instructions
Start by rinsing the jasmine rice under cool water until the water runs clear. Combine the rice with 4 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked. Set aside and let it cool.
Meanwhile, cut the chicken thighs into small, bite-sized pieces and marinate for 10 minutes in 2 tablespoons of soy sauce.
Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the chicken pieces and cook for 3-4 minutes until golden and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the diced red bell pepper, finely chopped green onions (reserving some for garnish), minced garlic, and grated ginger. Stir-fry for 2 minutes until the vegetables are fragrant and slightly softened.
Push the vegetables to the side of the pan and crack the two eggs into the cleared space. Scramble the eggs gently, cooking through and mixing with the vegetables once they have set slightly.
Add the frozen peas to the pan and stir to combine with the eggs and vegetables.
Return the chicken and add the ham to the pan, then add the cooked rice. Drizzle in the remaining soy sauce and gently mix everything together, ensuring the rice is evenly coated and heated through.
Season with black pepper, add more soy sauce to taste if desired. Garnish with reserved chopped green onions, then serve hot.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 7575 mg | 329% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.9 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 416 mg | 32% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3010 mg | 64% | |
*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.
