Peruvian Chicken Fried Rice (Arroz Chaufa)
By Olivia Hayes
Peruvian Fried Rice, known as Arroz Chaufa, is a delightful fusion dish that combines the flavors of Chinese cuisine with traditional Peruvian ingredients. This quick-to-make dish bursts with umami from soy sauce, while the addition of ginger and garlic elevates the flavor profile. Perfect as a main course or a hearty side, this fried rice is especially great for utilizing leftover rice and can be easily customized with various proteins and vegetables.
Ingredients
- •1 cup long-grain rice (cooked)
- •1 tsp olive oil
- •1.25 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)
- •0.5 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.
