Enjoy a simple dish of chicken, rice, and veggies that’s been influenced by both Chinese and Peruvian cuisine.
It’s always fascinating to explore dishes from various cultures and culinary backgrounds. In the case of arroz chaufa, we get a dish with two distinct culinary influences. The dish was first created in the 19th century when there was an influx of Chinese migrants in Peru. Those Chinese migrants continued to make traditional fried rice from China, although the dish was inevitably influenced by Peruvian culture. Over time, a new dish called arroz chaufa was created, eventually growing in popularity in Peru and other parts of Latin America.
The first time you taste arroz chaufa, you’ll understand why it became so popular! Ingredients like rice, ginger, and soy sauce make the dish taste similar to Chinese fried rice. At the same time, the chicken mixed with veggies (like red onion and bell pepper) show the Peruvian influence. The different elements of Chinese and Peruvian cuisine combine to create a sweet and savory dish that’s easy to whip up and easy to customize into a dish that you’ll want to make time and time again. Trust me, you’re going to LOVE it!
Is Arroz Chaufa Healthy?
Arroz chaufa is a dish that has a decent amount of nutrients in it, thanks to the chicken, eggs, and of course, the vegetables! The chicken and eggs provide plenty of protein. Meanwhile, veggies like the bell pepper and red onion are a source of folate, vitamin C and calcium. If you’re worried about your sodium intake, you should consider using low-sodium soy sauce in the recipe, or even swapping it out for coconut aminos.
Make Use Of Your Leftovers
Aside from its great taste and unique origins, one of the advantages of arroz chaufa is that it’s a great way to use up leftovers. In fact, since the recipe calls for cold rice, this dish is the perfect way to utilize leftover rice. The same can be said of leftover chicken or any other protein you have. You can easily substitute chicken for pork, beef, or shrimp. In fact, arroz chaufa can also be a great way to use up vegetables that you have on hand. It doesn’t always have to be red onion and bell pepper; any colorful vegetable available will go well with arroz chaufa.
Can I prep this ahead?
I would recommend doing at least some of the prep work for arroz chaufa ahead of time. The rice should be cooked and chilled, which is why it makes sense to use leftovers. The chicken can also be cooked in advance, cut into smaller pieces and stored in the fridge until you’re ready to cook. Anytime after the rice and chicken are prepped, you can start cooking the vegetables and moving forward with everything else.
Serving Suggestions
While it can be used as a side dish, with meat, rice, and veggies, arroz chaufa is best as a main course. I would recommend having a salad on the side. It’s just a matter of whether you want more of an Asian-themed salad or more of a Latin-American-themed salad. For the former, I recommend an Asian Healthy Broccoli Salad or Asian Cabbage Salad. For the latter, I suggest either a Guacamole Salad or a colorful Fresh Corn and Mango Salad.
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup red onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 medium boneless skinless chicken breasts cooked and diced
- 3 cups cooked white rice cold
- 2 1/2 tablespoons soy sauce
- 4 large eggs beaten
- Salt and pepper to taste
- 2 green onions sliced for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add red onion and bell pepper, and sauté until softened, about 3-5 minutes. Add garlic and ginger, and cook until fragrant, about 1 minute.
- Add the cooked chicken to the skillet and stir until heated through, about 2 minutes.
- Stir in the cold rice and soy sauce, mixing well. Push the rice mixture to the side of the skillet. Pour the beaten eggs into the other side and scramble until just set.
- Mix the scrambled eggs into the rice. Season with salt and pepper to taste.
- Remove from heat once everything is thoroughly heated through. Garnish with sliced green onions and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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