Peruvian Chicken Fried Rice (Arroz Chaufa)
By Isabella Quinn
Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Peruvian Fried Rice, or Arroz Chaufa, is a dish that blends Chinese and Peruvian cuisine. Quick and tasty Peruvian Fried Rice includes soy sauce and other seasonings, as well as ginger and garlic for more flavor. Peruvian Fried Rice can be served as a main course or side dish and is a good way to use leftover rice. Meat and vegetable toppings can be added according to preference.
Ingredients
- •1 cup long-grain rice (cooked)
- •1 tsp olive oil
- •1 ¼ cup water
- •3 eggs
- •salt (to taste)
- •pepper (to taste)
- •vegetable oil
- •500 g chicken breasts or filets (cut into cubes)
- •3 spring onions/green onions (only the white part, thinly sliced)
- •3 spring onions/green onions (only the green part, sliced)
- •2 cloves garlic (finely grated or chopped)
- •10 g ginger (peeled and finely grated)
- •½ red bell pepper (in small cubes)
- •tbsp soy sauce (to taste)
- •1 tbsp oyster sauce (optional but recommended)
- •1 tbsp sesame oil (optional but recommended)
Instructions
- 1
Preheat a small pot to medium heat. Add the oil and rice and stir for one minute.
- 2
Add the water and when it breaks into a boil, reduce the heat and place a lid on it. Let it cook for 15-20 minutes or until there's no water left.
- 3
Mix the eggs with salt and pepper. Preheat a small pan to medium-high heat.
- 4
Spread a bit of vegetable oil on the base of the pan and pour the eggs in.
- 5
Let it cook until it looks about halfway done. Flip it and let it cook for a few extra seconds.
- 6
Chop the omelette up into squares.
- 7
Preheat a wok or pan to high heat.
- 8
Drizzle a bit of vegetable oil and add enough chicken to cover the base of the pan. Let the chicken become golden on one side for a couple of minutes.
- 9
Flip the chicken and let it become golden on all sides. Then remove them and reserve.
- 10
Still on high heat, add approximately one teaspoon of vegetable oil, the white part of the spring onion, and the red bell pepper. Cook until golden brown.
- 11
Add the ginger and garlic and cook for 30 seconds while stirring to prevent burning.
- 12
Add the rice, chicken, soy sauce, oyster sauce, and sesame oil, mixing well.
- 13
Flatten the rice and leave it still for 2-3 minutes to form a crust, then stir to combine. Repeat this about 6 times.
- 14
Add the green part of the spring onion and the omelette. Stir and serve immediately.
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