Gluten-Free Arroz Chaufa
Take your taste buds on a flavorful journey with this Gluten-Free Arroz Chaufa, a Peruvian-inspired Asian fusion dish that’s both hearty and wholesome! Perfect for those avoiding gluten, this savory fried rice recipe combines tender chicken breast, vibrant vegetables like bell peppers and green peas, creamy scrambled eggs, and fragrant ginger and garlic, all tossed in gluten-free soy sauce and sesame oil for bold umami flavors. Topped with a sprinkle of sesame seeds and fresh green onions, this quick and easy recipe comes together in just 45 minutes, making it ideal for weeknight dinners or meal prep. Whether you’re gluten-free or simply craving something delicious, this arroz chaufa is a surefire crowd-pleaser that’s as nutritious as it is satisfying!
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Recipe Information
Ingredients
- 2 cups Uncooked white rice
- 4 cups Water
- 1 pound Chicken breast
- 4 tablespoons Gluten-free soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 3 large Eggs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 pieces Garlic cloves, minced
- 4 stalks Green onions, sliced
- 1 medium Red bell pepper, diced
- 1 teaspoon Ginger, grated
- 1 cup Frozen green peas
- 1 tablespoon Sesame seeds
Instructions
Rinse the rice under cold water until the water runs clear. Combine with 4 cups of water in a medium saucepan, bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let it sit for an additional 10 minutes before fluffing with a fork.
While the rice is cooking, prepare the chicken. Dice the chicken breast into small, bite-sized pieces.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
Add the remaining olive oil to the skillet. Crack the eggs into the pan and scramble them, breaking into small pieces, for about 2-3 minutes. Remove and set aside.
In the same skillet, add sesame oil. Sauté the minced garlic, grated ginger, sliced green onions (reserving a small portion for garnish), and diced red bell pepper until fragrant, about 2 minutes.
Add the cooked rice to the skillet, breaking up any clumps. Stir to combine with the sautéed vegetables.
Return the cooked chicken and scrambled eggs to the pan. Stir in the frozen green peas and gluten-free soy sauce, ensuring everything is well combined and heated through.
Season with additional salt and pepper to taste.
Sprinkle with sesame seeds and reserved green onions before serving.
Serve hot and enjoy your gluten-free arroz chaufa.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 7819 mg | 340% | |
| Total Carbohydrate | 364.0 g | 132% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 15.7 g | ||
| Protein | 191.1 g | 382% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 436 mg | 34% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2994 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.
