Low Sodium Arroz Chaufa
Transform your weeknight dinners with this vibrant, flavorful Low Sodium Arroz Chaufa—a Peruvian-inspired fried rice dish tailored for health-conscious food lovers. This recipe combines tender chunks of chicken breast, an array of colorful vegetables like red bell peppers, carrots, and peas, and perfectly scrambled eggs with aromatic ginger and garlic for a drool-worthy stir-fry. Using low-sodium soy sauce ensures a heart-healthy twist without compromising the bold, savory umami that makes Arroz Chaufa so beloved. Ready in just 40 minutes, this dish is perfect for busy schedules and serves as a wholesome, satisfying meal for the entire family. Pair it with a fresh green salad or enjoy it solo—every bite bursts with flavor and texture!
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Recipe Information
Ingredients
- 3 cups cooked white rice
- 1 pound boneless, skinless chicken breast
- 1 red bell pepper, diced
- 0.5 cup green onion, chopped
- 1 medium carrot, diced
- 1 cup frozen peas
- 3 large eggs
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon pepper
Instructions
Start by cooking the rice if it's not already prepared. Use 1 cup of uncooked rice to yield about 3 cups cooked. Allow it to cool for best results.
Dice the chicken breast into small, bite-sized pieces.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the diced red bell pepper, carrot, and frozen peas. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Make a well in the center of the skillet by pushing the chicken and vegetables to the sides. Crack the eggs into the well and scramble them until fully cooked, about 2-3 minutes.
Add the cooked rice and chopped green onions to the skillet. Drizzle the low-sodium soy sauce over the rice and mix everything thoroughly.
Season with pepper and continue to stir-fry for another 3-4 minutes until everything is heated through and well combined.
Serve hot, and enjoy your low-sodium Arroz Chaufa!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 20.1 g | ||
| Protein | 190.6 g | 381% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 313 mg | 24% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2647 mg | 56% | |
*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.
