Gluten-Free Arroz Chaufa

Discover the vibrant flavors of Gluten-Free Arroz Chaufa, a Peruvian-inspired fried rice dish infused with the perfect balance of savory and aromatic ingredients. This easy-to-make recipe transforms fluffy white rice into a rich, colorful medley of tender chicken, scrambled eggs, crisp red bell peppers, green peas, and a dash of ginger. Tossed in gluten-free soy sauce and sesame oil, it delivers a flavorful punch while remaining entirely gluten-free, perfect for those with dietary restrictions. Garnished with sesame seeds and fresh green onions, this one-pan wonder is both satisfying and irresistibly fragrant. Ideal for a quick weeknight dinner or meal prep, this versatile dish suits a variety of tastes. Try Gluten-Free Arroz Chaufa today for a deliciously wholesome take on a beloved classic!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Uncooked white rice
• 4 cups Water
• 1 pound Chicken breast
• 4 tablespoons Gluten-free soy sauce
• 2 tablespoons Sesame oil
• 2 tablespoons Olive oil
• 3 large Eggs
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 pieces Garlic cloves, minced
• 4 stalks Green onions, sliced
• 1 medium Red bell pepper, diced
• 1 teaspoon Ginger, grated
• 1 cup Frozen green peas
• 1 tablespoon Sesame seeds

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine with 4 cups of water in a medium saucepan, bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let it sit for an additional 10 minutes before fluffing with a fork.

Step 2

While the rice is cooking, prepare the chicken. Dice the chicken breast into small, bite-sized pieces.

Step 3

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.

Step 4

Add the remaining olive oil to the skillet. Crack the eggs into the pan and scramble them, breaking into small pieces, for about 2-3 minutes. Remove and set aside.

Step 5

In the same skillet, add sesame oil. Sauté the minced garlic, grated ginger, sliced green onions (reserving a small portion for garnish), and diced red bell pepper until fragrant, about 2 minutes.

Step 6

Add the cooked rice to the skillet, breaking up any clumps. Stir to combine with the sautéed vegetables.

Step 7

Return the cooked chicken and scrambled eggs to the pan. Stir in the frozen green peas and gluten-free soy sauce, ensuring everything is well combined and heated through.

Step 8

Season with additional salt and pepper to taste.

Step 9

Sprinkle with sesame seeds and reserved green onions before serving.

Step 10

Serve hot and enjoy your gluten-free arroz chaufa.

Nutrition Facts

Serving size	2435.2 grams (2435.2g)

Amount per serving	% Daily Value*
Calories	3118

Total Fat 95.00g	122%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 18.60g
Cholesterol 948mg	316%
Sodium 7819mg	340%
Total Carbohydrate 364.00g	132%
Dietary Fiber 19.30g	69%
Total Sugars 15.70g
Protein 191.10g	382%

Vitamin D 123IU	615%
Calcium 436mg	34%
Iron 13mg	74%
Potassium 2994mg	64%

*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: 27.8%

Protein: 24.9%

Carbs: 47.3%