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Arroz Chaufa (Peruvian Fried Rice)

  • Prep 25 min
  • Total 45 min
  • Ingredients 14
  • Servings 4

Ingredients

2
skinless and boneless chicken breasts, cut into pieces
Salt and pepper
4
oz roasted pork loin (from the grocery store)
4
tablespoons peanut or vegetable oil
3
lightly beaten eggs
2
minced garlic cloves
1
tablespoon grated ginger
3/4
cup sugar snap peas (jolantao, mangetout), diagonally cut
1/2
cup diced red pepper
1/2
cup thickly grated carrots
3
cups long-grain rice, cooked, unsalted and cold
4
tablespoons light soy sauce
2
teaspoons sesame oil
1
cup sliced green onions, including the green

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can use only vegetables to make a vegetarian version.

There are many variations for this delicious dish with a Chinese influence. However, it is of utmost importance to have cold, cooked unsalted rice (preferably from the day before), use clear soy sauce and cut the meats in small chunks. Everything must be cut and measured for you to be able to prepare it quickly. A total success.

You can also make arroz chaufa with seafood, shrimp, clams, squid, octopus and chunks of fish.

Do not use the dark soy sauce, but rather the clear one. We don’t want the rice to appear almost black for this recipe.

Directions

  • 1 Cut the chicken into approximately 1/2-inch cubes. Season with salt and pepper and set aside. Cut the pork into cubes and set aside.
  • 2 Place wok or large skillet over high heat. Add 2 tablespoons of peanut or vegetable oil, add eggs into skillet to make a thin omelette. Turn it over and, when ready, about 2 minutes, transfer to a plate and cut into strips or cubes.
  • 3 In same skillet, heat the rest of the oil, stir in chicken in batches, stirring constantly, until golden brown. Include pork pieces, let cook; make room in center for garlic and ginger, and stir for 30 seconds. Add the mangetout, the pepper and the carrots. Stir well.
  • 4 Lastly, add the rice. Fry until it’s very hot. Season with soy sauce. Turn off heat and add the sesame oil. Sprinkle with the sliced scallions (green onions).
  • 5 Serve immediately.

There are many variations for this delicious dish with a Chinese influence. However, it is of utmost importance to have cold, cooked unsalted rice (preferably from the day before), use clear soy sauce and cut the meats in small chunks. Everything must be cut and measured for you to be able to prepare it quickly. A total success.

Rate and Comment

Morena Cuadra Morena Cuadra
September 24, 2015

There are many variations for this delicious dish with a Chinese influence. However, it is of utmost importance to have cold, cooked unsalted rice (preferably from the day before), use clear soy sauce and cut the meats in small chunks. Everything must be cut and measured for you to be able to prepare it quickly. A total success.