Arroz Chaufa (Peruvian Fried Rice)
User Reviews
4.8
42 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
451 kcal
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Course
Side Dish, Main Course
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Cuisine
Peruvian
Arroz Chaufa (Peruvian Fried Rice)
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This Peruvian fried rice with chicken (Arroz Chaufa) is quick and easy to make, full of flavor, and very versatile. You can omit the chicken for a vegetarian option, or even replace it with diced beef or pork for a delicious variation.
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Ingredients
- ¼ cup soy sauce or more as needed
- 1 teaspoon sesame oil toasted
- ¼ teaspoon cumin ground
- Pinch granulated sugar
- 2 tablespoons vegetable oil for frying, or other neutral flavored oil
- 1 red bell pepper finely diced
- ½ cup onion finely diced
- 4 cloves garlic minced or crushed into a paste
- 1 tablespoon ginger fresh, minced
- 1 chicken breast diced into ½ inch cubes, large, boneless, skinless; about 8 ounces
- 4 cups rice at least 1 day old, cold, plain, cooked
- 1 cup scallions reserve 2 tablespoons of this for garnish, thinly sliced; or green (spring) onions; white and green parts
- 4 egg scrambled or cooked into an omelet and roughly chopped, large
Instructions
- Combine the soy sauce, toasted sesame oil, cumin and sugar in a small bowl and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add the bell pepper and onion and cook, stirring regularly, until softened, about 3 to 5 minutes. Next, add the garlic and ginger and cook for another 30 seconds until fragrant.
- Add the diced chicken and continue to cook until the chicken is fully cooked and no longer pink, another 3 to 5 minutes or so.
- Add the cooked rice, give it a good stir, and then add the soy sauce mixture and stir again until evenly mixed. Stir-fry for a few more minutes, allowing the soy sauce to absorb, then finally add the eggs and all but 2 tablespoons of the scallions and stir once more to completely combine and heat through.
- Taste and adjust seasoning if needed (add salt or more soy sauce if it needs it). Serve immediately topped with the reserved 2 tablespoons of sliced scallions for garnish.
Notes
- I prefer using jasmine rice (either white or brown) for all my fried rice dishes. You must cook the rice in advance, at least a day ahead of time. Once the rice is cooked, I like to spread it out on a sheet tray to cool and dry out. The key to good fried rice is to have relatively dry cooked rice.
- Note that 1 cup dry jasmine rice (white or brown) will yield about 4 cups cooked.
- You can replace the soy sauce with Tamari if you'd like to make this dish gluten-free. Note that Tamari is usually a bit less salty than traditional soy sauce, so you may need to add a little extra or a pinch of salt to get the seasoning just right. Same goes with low-sodium soy sauce (which is actually what I typically use).
- Variation: Consider replacing the diced chicken with beef, pork tenderloin, shrimp, or even leftover cooked rotisserie chicken.
- Variation: You could also add a handful or two of beansprouts or choclo corn kernels to this Peruvian fried rice, if you can get your hands on them.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
54g
(18%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
4g
(20%)
Cholesterol
219mg
(73%)
Sodium
680mg
(28%)
Potassium
207mg
(4%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 219mg | 73% |
| Sodium | 680mg | 28% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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