6 to 8 
25 mins 
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 pieces
- 2 tsp salt, divided
- 2 tsp cracked black 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!
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.
Sweet and Savory
Don’t forget to finish strong and end dinner on a sweet note. There are plenty of rice desserts in addition to classic rice pudding recipes!
