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Quinoa Chaufa with Chicken

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  • Prep 15 min
  • Total 25 min
  • Ingredients 11
  • Servings 4
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Chaufa rice is a favorite dish in many Peruvian homes. Created in chifas–the name given to Chinese restaurants in Peru–this dish is homemade goodness that is very satisfying. After many years of evolution, and give the popularity of Andean grains and seeds, we now have this version made with quinoa, which in my opinion tastes even better and it’s a lot healthier!
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Ingredients

  • 1 lb chicken fillet, diced
  • 4 tablespoons soy sauce
  • 4 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 2 garlic cloves, chopped
  • 2 teaspoons ginger, grated
  • 1/2 cup carrot, coarsely grated
  • 1/2 cup celery, finely chopped
  • 1/2 cup string beans, sliced
  • 2 cups cooked quinoa, cold
  • 2 green onions chopped (white and green parts)

Directions

  • 1
    Season the diced chicken with 1 tablespoon soy sauce.
  • 2
    Heat 1 tablespoon oil in a wok or frying pan on medium heat. Add eggs and let cook without scrambling, to make a thin omelet. You can flip it so it can cook on both sides. Transfer to a plate and cut it into strips or squares.
  • 3
    In the same wok, heat up 2 tablespoons oil and sauté the chicken until it’s completely cooked but not dry. Remove from the wok and set aside.
  • 4
    Heat up the last tablespoon of oil and sauté the garlic and ginger. Add carrots, celery and string beans. Add cooked quinoa and stir until it’s heated thru. Add the remaining soy sauce and finely the cooked chicken, eggs and green onions.
  • 5
    Serve immediately.

Expert Tips

  • tip 1
    For a vegetarian version, leave out the chicken and add more vegetables like broccoli, cauliflower, etc.
  • tip 2
    Before serving, add a little sesame oil and sprinkle with toasted sesame seeds.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Chaufa rice is a favorite dish in many Peruvian homes. Created in chifas–the name given to Chinese restaurants in Peru–this dish is homemade goodness that is very satisfying. After many years of evolution, and give the popularity of Andean grains and seeds, we now have this version made with quinoa, which in my opinion tastes even better and it’s a lot healthier!
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