Arroz Chaufa Peruano Recipes

ARROZ CHAUFA DE POLLO: MOUTH-WATERING CHINESE-PERUVIAN FRIED RICE

Steps:

• Whisk the eggs together and fry with a bit of oil to make an omelet. Cut in small squares and set aside.
• Boil the rice until cooked and set aside to cool.
• Chop the red bell peppers and spring onions
• Chop the chicken into cubes
• In a wok or large frying pan, stir fry the diced chicken, seasoned with 1 tablespoon of grated ginger.
• When the chicken gets a Golden color, add the chopped red bell pepper, spring onion and omelet squares and the other tablespoon of grated ginger.
• Add the cooked rice, soy sauce and sesame oil. Stir fry at a high heat until the soy sauce and other ingredients are mixed through the rice evenly, for no longer than 5 minutes.
• Serve and enjoy!

ARROZ CHAUFA

Steps:

• Our Arroz Chaufa is a satisfying meal made mostly of kitchen staples: fluffy Mahatma® White Rice, creamy scrambled eggs, and flavorful vegetables - along with common spices and sauces - make for an irresistibly delicious dish! Step 1
• In medium saucepan, prepare rice according to package directions; set aside. Step 2
• Meanwhile, heat 1 1/2 tbsp oil in large skillet set over medium heat; cook eggs, stirring, for 3 to 5 minutes or until set and scrambled. Transfer eggs to plate. Step 3
• Wipe out skillet; heat remaining oil in skillet set over medium heat. Add chicken, 1 1/2 tsp salt and 1 1/2 tsp pepper; cook for 8 to 10 minutes or until starting to brown. Remove from skillet and set aside. Add bell pepper, onion, garlic, ginger and remaining salt and pepper; cook for 8 to 10 minutes or until vegetables are tender. Stir in 1/2 cup green onions. Step 4
• Whisk together soy sauce, sesame oil, cumin and sugar. Add cooked rice, chicken and soy sauce mixture to skillet; cook, stirring occasionally, for about 5 minutes or until well combined and heated through. Stir in scrambled eggs. Sprinkle with remaining green onions. Flavor Tip For those who love spice, add a touch of aji amarillo paste for some extra heat!

ARROZ CHAUFA

Steps:

• Vamp up our ever-versatile fluffy White Rice with fresh vegetables, tangy ginger, and flavorful sauces: chock full of protein-rich chicken thighs and scrambled eggs - Arroz Chaufa is a flavorful Peruvian take on fried rice. Step 1
• In medium saucepan, prepare rice according to package directions; set aside. Step 2
• Meanwhile, heat 1 1/2 tbsp oil in large skillet set over medium heat; cook eggs, stirring, for 3 to 5 minutes or until set and scrambled. Transfer eggs to plate. Step 3
• Wipe out skillet; heat remaining oil in skillet set over medium heat. Add chicken, 1 1/2 tsp salt and 1 1/2 tsp pepper; cook for 8 to 10 minutes or until starting to brown. Remove from skillet and set aside. Add bell pepper, onion, garlic, ginger and remaining salt and pepper; cook for 8 to 10 minutes or until vegetables are tender. Stir in 1/2 cup green onions. Step 4
• Whisk together soy sauce, sesame oil, cumin and sugar. Add cooked rice, chicken and soy sauce mixture to skillet; cook, stirring occasionally, for about 5 minutes or until well combined and heated through. Stir in scrambled eggs. Sprinkle with remaining green onions. Flavor Tip For those who love spice, add a touch of aji amarillo paste for some extra heat!

CHAUFA RICE

Steps:

• Gather the ingredients.
• Whisk the eggs together with a pinch of salt and some ground pepper. Heat up 2 tablespoons of oil in a wok or large frying pan.
• Pour the eggs into the hot oil and fry for 1 to 2 minutes. Turn the egg pancake over and finish cooking.
• When cooked through, remove the eggs to a plate, coarsely chop, and set aside.
• Add the remaining 2 tablespoons of oil to the wok and add the bell pepper, white parts of the scallion, and ginger. Sauté the mixture for 2 to 3 minutes.
• Add the meat to the wok and sauté for a couple of minutes more, until heated through.
• Add the cooked rice, green parts of the scallions, and the soy sauce and cook, constantly stirring, until everything is well heated.
• Stir in the chopped egg pancake. Serve and enjoy!

ARROZ CHAUFA PERUANO RECIPE

Steps:

• Heat a large skillet over medium heat. Add the olive oil and swirl to coat the pan. Add in the red bell pepper and onion. Saute until the onion is starting to turn translucent (about 4 - 5 minutes). Add in the cooked chicken and saute with the peppers and onions until the chicken has warmed through (about 2 minutes). Add in the white parts of the green onions, garlic, and ginger, and saute until aromatic (about 30 seconds - 1 minute).
• Add in half of the rice, and stir to mix with the vegetables and chicken. Pour in the Tamari, sesame oil, and cumin. Stir to combine. Add in the remaining rice, and stir.
• Taste. Add salt and pepper to taste.
• Add the cooked eggs and the majority of the green parts of the green onions in and gently stir to mix into the rice.
• Serve hot. Sprinkle with the remaining green onions as garnish.

ARROZ CHAUFA (PERUVIAN FRIED RICE)

Steps:

• Mix the soy sauce, sesame oil, agave nectar and cumin.
• Heat a large skillet over medium heat.
• Add the canola oil, garlic, scallions, ginger and red bell pepper. Cook for 4-5 minutes, or until the veggies soften.
• Add the rice into the pan, along with the soy sauce mixture. Cook the rice for 10 minutes, stirring occasionally, to allow the soy sauce to absorb into the rice.
• Add the cooked protein and scrambled eggs, and stir to combine. Cook for another 5 minutes, tossing occasionally.
• Season the mixture with salt and pepper to taste, then garnish with the remaining chopped scallions.
• Serve immediately.

PERUVIAN ARROZ CHAUFA

Steps:

• Start by boiling the rice, following the packets instructions and add 3 teaspoons of soy sauce. Beat the 4 eggs together adding salt and pepper and prepare an omelette with it. Set aside and cut into 2 cm squares when cooled down. Cut the chicken into 2cm wide strips and marinade with half of the garlic, half of the ginger as well as soy sauce pepper and the chopped chilli. Cook the chicken with some vegetable oil adding the rest of garlic and ginger as the chicken cooks. Once the chicken is cooked add the cooked rice into the frying pan with the chicken and mix well, adding more soy sauce or salt as required. Once it is well mixed, remove from the heat, add the chopped green onions and serve.