Arroz Chaufa

Discover the irresistible flavors of Arroz Chaufa, a Peruvian-Chinese fusion dish that elevates fried rice to new heights! This vibrant recipe combines tender bites of stir-fried chicken, fluffy scrambled eggs, and fragrant jasmine rice, all tossed together with aromatic garlic, ginger, and a savory soy sauce blend. Mixed with colorful bell peppers, sweet peas, and a hint of sesame oil, this restaurant-worthy meal comes together in just under an hour. Garnished with fresh green onions and served with zesty lime wedges for a citrusy kick, Arroz Chaufa is the perfect one-pan dinner that’s as delicious as it is versatile. Whether you’re craving a quick weeknight meal or an impressive dish for entertaining, this Peruvian classic is sure to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups long-grain rice
• 4 cups water
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 1 teaspoon fresh ginger
• 1 pound chicken breast
• 3 units eggs
• 4 stalks green onions
• 1 unit red bell pepper
• 1 cup frozen peas
• 1 teaspoon sesame oil
• 0.5 teaspoon black pepper
• 2 units lime wedges

Directions

Step 1

Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 4 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until all the water is absorbed and the rice is tender. Fluff with a fork and set aside to cool.

Step 2

While the rice is cooking, prepare the ingredients: mince the garlic, grate the ginger, dice the chicken breast into bite-sized pieces, chop the green onions, and dice the red bell pepper.

Step 3

In a large pan or wok over medium-high heat, heat 1 tablespoon of vegetable oil. Add the chicken and stir-fry for 5-7 minutes, or until cooked through and golden brown. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add another tablespoon of vegetable oil. Lightly beat the eggs and pour them into the pan. Allow them to set for 1 minute, then scramble and break into small pieces. Remove and set aside with the chicken.

Step 5

Add the minced garlic and grated ginger to the pan, and stir-fry for 30 seconds or until fragrant. Add the cooked and cooled rice, increase the heat to high, and stir continuously.

Step 6

Pour in the soy sauce and sesame oil, mixing to coat the rice evenly. Add the cooked chicken, scrambled eggs, diced red bell pepper, and frozen peas. Stir-fry for 3-5 minutes until everything is heated through.

Step 7

Add the chopped green onions and black pepper to taste. Stir everything to combine well and ensure the flavors meld together.

Step 8

Serve the arroz chaufa hot, garnished with lime wedges on the side for squeezing over the top just before eating.

Nutrition Facts

Serving size	2417.8 grams (2417.8g)

Amount per serving	% Daily Value*
Calories	1967

Total Fat 73.20g	94%
Saturated Fat 15.00g	75%
Polyunsaturated Fat 24.90g
Cholesterol 948mg	316%
Sodium 3485mg	152%
Total Carbohydrate 154.50g	56%
Dietary Fiber 15.00g	54%
Total Sugars 16.20g
Protein 172.60g	345%

Vitamin D 123IU	615%
Calcium 365mg	28%
Iron 14mg	80%
Potassium 2670mg	57%

*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.

Source of Calories

Fat: 33.5%

Protein: 35.1%

Carbs: 31.4%