Arroz Chaufa Peruvian Fried Rice 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 (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.

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!