Arroz Chaufa
Ingredients
- 2 cups Carolina® White Rice
- 3 tbsp vegetable oil, divided
- 5 eggs, whisked
- 1 1/2 lb chicken thighs, cut into 1/2-inch cubes
- 2 tsp salt, divided
- 2 tsp cracked pepper, divided
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1/2 cup + 2 tbsp sliced green onions, divided
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1 tsp ground cumin
- 1/2 tsp granulated sugar
Instructions
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.
Contents
Flavor Tip
For those who love spice, add a touch of aji amarillo paste for some extra heat!
Contents
Green Onions
Green onions, also known as scallions, have a strong, slightly spicy flavor, similar to white and yellow onions. Thinly slice up the green part for the garnish, while utilizing the white part, which has a sharper flavor, for sauteing.
Ginger Tips
In the same spice family as turmeric and cardamom, ginger is a sharp spice that can be added to both sweet and savory recipes.
– Ginger can last up to 6 months in the fridge – the bigger the root, the longer they will last. Just be sure to buy ginger root that is solid yet moist.
– If ginger isn’t a common ingredient in your recipe repertoire, you may want to freeze any leftovers. You can either pop the remainder of your root in a freezer-safe plastic bag or freeze some grated ginger in ice cube trays.
– Rather than using a knife or peeler, a spoon is your best bet for peeling ginger root.
– In a pinch, you can sprinkle in some ground ginger. It is much stronger; substitute 1 tablespoon of grated ginger for ¼ teaspoon ground ginger. So a rounded ⅛ of a tsp should do the trick for this recipe.
Perfect your ginger game by mincing and pickling in this flavorful Ginger Pork Fried Rice dish.
