Soy-Free Arroz Chaufa
Discover the bold and vibrant flavors of Soy-Free Arroz Chaufa, a healthier twist on the classic Peruvian-Chinese fried rice dish. Packed with tender chicken, fresh vegetables like red bell peppers and carrots, aromatic ginger and garlic, and fluffy scrambled eggs, this recipe uses coconut aminos in place of soy sauce for a gluten-free, soy-free alternative. Sesame oil adds a deliciously nutty depth, while green onions provide the perfect finishing touch. Ready in under 45 minutes, this dish is a quick and wholesome option for weeknight dinners, offering a delightful fusion of international cuisines. Perfect for those with dietary restrictions, Soy-Free Arroz Chaufa is a crowd-pleaser that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 4 cups cooked white rice
- 1 pound chicken breast
- 0.25 cup coconut aminos
- 1 whole red bell pepper
- 4 stalks green onion
- 3 cloves garlic cloves
- 1 inch piece fresh ginger
- 3 whole eggs
- 2 whole carrots
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Dice the chicken breast into small, bite-sized pieces and season with a pinch of salt and black pepper. Set aside.
Finely chop the red bell pepper and green onion. Peel and grate the garlic cloves and ginger. Peel and dice the carrots into small cubes.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the garlic, ginger, diced carrots, and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are just tender.
Push the vegetables to one side of the pan and reduce the heat to medium. Add the eggs on the empty side and scramble them until they're fully cooked. Mix them with the vegetables once cooked.
Add the cooked rice into the pan and increase the heat to medium-high. Stir everything together to combine.
Pour in the coconut aminos and sesame oil, stirring well to ensure the rice is evenly coated.
Add the cooked chicken back into the pan. Stir everything together and cook for an additional 2-3 minutes.
Add the chopped green onions, reserving a handful for garnish. Stir them into the rice briefly before turning off the heat.
Serve the arroz chaufa hot, garnished with the remaining green onions. Enjoy your soy-free Peruvian-Chinese fusion delight!
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 5638 mg | 245% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 24.3 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 321 mg | 25% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2627 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.
