Vegetarian Arroz Chaufa
Elevate your weeknight dinners with this vibrant and flavorful Vegetarian Arroz Chaufa, a meat-free twist on the beloved Peruvian-Chinese fusion dish. Perfectly cooked basmati rice serves as the foundation, paired with an irresistible medley of colorful vegetables like red bell peppers, carrots, peas, and green onions. Fragrant garlic, ginger, and sesame oil infuse the dish with a bold, aromatic profile, while scrambled eggs and soy sauce tie the flavors together beautifully. Quick to prepare in under an hour, this versatile vegetarian stir-fry makes a satisfying, nutrient-packed meal for four. Garnished with fresh cilantro, it’s an easy way to indulge in a delicious cultural mash-up that’s perfect for anyone looking to explore global flavors.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 4 cups water
- 3 tablespoons vegetable oil
- 1 medium red bell pepper, diced
- 4 stalks green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup frozen peas
- 1 medium carrot, diced
- 2 large eggs
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup cilantro, chopped
Instructions
Rinse the basmati rice in cold water until the water runs clear, then drain.
In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the water has been absorbed. Remove from heat and let it cool slightly.
In a large skillet or wok over medium-high heat, add 2 tablespoons of vegetable oil. Once hot, add the diced red bell pepper, half of the sliced green onions, minced garlic, and grated ginger. Stir-fry for about 3-4 minutes until the vegetables are tender.
Add the frozen peas and diced carrot to the skillet. Continue to stir-fry for another 3 minutes or until the vegetables are heated through.
Push the vegetables to one side of the skillet. Add the remaining tablespoon of vegetable oil to the empty side, crack the eggs into the skillet, and scramble them until fully cooked.
Mix the scrambled eggs with the vegetables. Add the cooked rice to the skillet, breaking up any clumps.
Pour the soy sauce and sesame oil over the rice mixture. Season with salt and black pepper. Toss everything together, ensuring the rice and vegetables are evenly coated with the soy sauce.
Continue to stir-fry for about 5 minutes, allowing the flavors to meld.
Remove from heat, garnish with the remaining sliced green onions and chopped cilantro before serving.
Enjoy your delicious Vegetarian Arroz Chaufa hot!
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2952 mg | 128% | |
| Total Carbohydrate | 167.0 g | 61% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 19.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 351 mg | 27% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1581 mg | 34% | |
*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.
