Arroz Chaufa
Arroz Chaufa, also known as Peruvian Fried Rice, is an example of fusion food at its best. Chinese and Peruvian flavors combine to create a delicious dish that is perfect for busy weeknights!
Servings: 4 servings
Calories: 453kcal
Ingredients
- ½ Tbsp olive oil
- 4 large eggs lightly beaten
- 1 Tbsp vegetable oil
- 2 boneless skinless chicken breasts, cut into small pieces, can substitute boneless skinless chicken thighs
- ½ cup diced red onions
- 1 large red bell pepper seeded and diced
- 1 Tbsp minced fresh ginger
- ½ cup chopped green onions plus more for garnishing
- 1 tsp minced garlic
- 3 cups cooked white rice
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2½ tsp ají amarillo paste
Instructions
- Place a medium skillet over medium-low heat. Once hot, add olive oil and beaten eggs. Cook, stirring occasionally, until eggs are fully cooked. Remove scrambled eggs from skillet and chop coarsely; set aside.
- Place a wok or a large skillet over high heat. Once hot, add vegetable oil, chicken, diced onions and bell peppers. Sauté, stirring occasionally, for 4-5 minutes, or until chicken is fully cooked and golden brown.
- Add green onions, ginger and minced garlic; stir until well combined. Continue sauteing for 1 more minute, stirring often.
- Add cooked rice, soy sauce, sesame oil and ají amarillo paste; stir until well combined.
- Add the chopped, scrambled eggs (from above); stir until well combined.
- Continue sauteing for 1 more minute, stirring often.
- Garnish with additional fresh green onions before serving.
Nutrition
Calories: 453kcal | Carbohydrates: 40g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 953mg | Potassium: 686mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1328IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 2mg
