| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 14g | 2.5g | 42g |
| sugars | fibre | protein | salt |
| 5g | 3g | 24g | 2.4g |
I have always been intrigued by recipes that bridge cultures, especially those that offer a culinary journey right in my kitchen. That’s why I love Peruvian Fried Rice (Arroz Chaufa) with Peruvian pepper. This dish is a delectable fusion of flavors, combining the best of Chinese stir-fry techniques with vibrant Peruvian ingredients. I’m all about creating dishes that echo my mixed heritage, and this recipe feels like another beautiful medley of cultures coming together in my kitchen.
A Melting Pot of Flavors
Growing up in California with Gujarati roots, I’ve always had access to an array of fresh, colorful vegetables and spices. The bright bell peppers and the zesty aji amarillo paste in this recipe remind me of summer farmers’ markets in San Francisco. Like my other favorite fusion dishes, Arroz Chaufa offers a burst of both familiar and new flavors that my family absolutely loves. Each bite delivers a mix of crunchy vegetables, tender chicken, and aromatic rice, making it a complete meal in itself.
Health Benefits and Flexibility
What sets this recipe apart is not just its taste but also its nutritional profile. It’s packed with proteins from the chicken and eggs, fiber from the veggies, and essential vitamins from the bell peppers and peas. Plus, the use of aji amarillo paste adds a unique kick while being rich in antioxidants. If you’re interested in exploring how different cultures blend their culinary practices, you might also enjoy learning more about fusion foods.
Another aspect I adore about Peruvian Fried Rice (Arroz Chaufa) with Peruvian pepper is its flexibility. It can easily transform into a vegetarian dish by swapping out the chicken for tofu or additional vegetables. And if you’re gluten-sensitive, simply use tamari instead of soy sauce for a gluten-free version. This makes it a versatile option for family meals or gatherings with friends who have varied dietary needs.
Perfect Pairings
Peruvian Fried Rice pairs wonderfully with a range of dishes. Consider serving it alongside Peruvian-style ceviche for a truly authentic experience. Or if you’re a fan of Asian cuisine, it goes great with a simple miso soup or a fresh Asian-themed salad. Regardless of how you serve it, the balance of textures and flavors ensures this dish will always be a crowd-pleaser.
Adding a wedge of lime for serving adds a fantastic zest that elevates the dish even further, complementing the sweet, savory, and spicy notes beautifully. Also, don’t skip the chopped cilantro if you can help it—it adds a final, fragrant touch that’s simply irresistible.
I encourage you to explore this recipe not just for its taste but for the cultural experience it brings. Whether you’re a fan of traditional Peruvian cuisine or enjoy experimenting with new flavors, Peruvian Fried Rice (Arroz Chaufa) with Peruvian pepper is a dish that will definitely win you over.
What You’ll Need
- 3 cups of cooked white rice (preferably chilled)
- 1 pound of boneless, skinless chicken breast, diced
- 2 tablespoons of vegetable oil
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 2 eggs, beaten
- 1 cup frozen peas and carrots mix
- 2 tablespoons aji amarillo paste (Peruvian yellow pepper paste)
- 1/4 cup green onions, finely sliced
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
- 1 lime, cut into wedges (for serving)
Method
Step One
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook until the chicken is browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step Two
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the red bell pepper, yellow bell pepper, and red onion. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
Step Three
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Step Four
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Step Five
Add the cooked chicken back into the skillet along with the frozen peas and carrots mix. Stir to combine everything evenly.
Step Six
Add the chilled, cooked white rice to the skillet. Pour the soy sauce, sesame oil, and aji amarillo paste over the rice. Stir-fry everything together until the rice is heated through and well-coated with the sauces.
Step Seven
Stir in the finely sliced green onions. Adjust seasoning with salt and pepper to taste.
Step Eight
Remove from heat and, if desired, garnish with chopped cilantro. Serve the Peruvian Fried Rice (Arroz Chaufa) with lime wedges on the side for squeezing over the top.
