Arroz Chaufa Recipes

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

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!

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.