Peruvian Style Stir-Fried Rice with Chicken and Vegetables
Main dish
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Cook Time
24 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This Peruvian-style stir-fried rice with chicken and vegetables, known as Arroz Chaufa, is a dish I have been preparing for years and it is always a hit at home. The key is the grainy rice from the day before, which gives it that perfect texture when stir-frying. The chicken, ham and sausages are combined with the pepper, kion (ginger) and Chinese onion to create an explosion of flavors. It is a hearty dish, ideal for a family meal or a special brunch. Go ahead and try this recipe and enjoy a piece of Peru on your table!
Ingredients (15 ingredients)
-
1 cup rice
-
360 ml water
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2 cucharaditas ground or chopped garlic
-
1 piece chicken breast
-
1 pack sausages
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0.5 pack ham
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3 piece eggs
-
1 piece pepper
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1 trozo small kion
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Chinese onion
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sillao
-
oil
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1 chorro sesame oil
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salt
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1 pinch sugar
Preparation (12 steps)
Prepare the grainy rice (day before)
The day before, place 1 cup of rice and 1½ cups of water (360 ml) in the bowl. Add salt to taste. Program 20 Min./100°C/Stufe 2. Verify that the rice is grainy. If necessary, cook a few more minutes. Let cool completely and reserve in the refrigerator until the next day.
Prepare the chicken
Clean 1 chicken breast, removing the skin and fat. Cut into thick strips of approximately 2 fingers thick and then into cubes. Place the cubes in a bowl, season with salt and pepper and add a splash of soy sauce. Reserve.
Prepare the ham and sausages
Cut ½ package of ham into smaller cubes than the chicken. Cut 1 package of sausages into thin slices. Fry the sausages in a frying pan with a splash of oil until they are golden brown. Reserve.
Prepare the egg omelet
In another bowl, beat 3 eggs with a pinch of salt and pepper. Heat a frying pan with a splash of oil. Pour in the beaten eggs and cook until you get an omelet. Place the omelet on a board and cut into cubes. Reserve.
Prepare the vegetables
Remove the ends, veins and seeds from 1 pepper, then cut it into small dice. Peel a piece of small kion and grate or chop it finely. Cut the green part of the Chinese onion and chop it finely.
Cook the chicken with garlic and kion
In a large frying pan or wok, heat a good stream of oil. Add the chicken cubes and cook until they are golden brown on all sides. Add 2 teaspoons of ground or chopped garlic and the grated or chopped kion. Cook for 5 Min./keine/Stufe 1, stirring constantly.
Add the pepper
Add the chopped pepper to the pan and sauté until tender, approximately 3 Min./keine/Stufe 1.
Incorporate the meats
Incorporate the cooked sausages and the ham into the pan. Mix well and cook for 2 Min./keine/Stufe 1.
Add the rice
Add the grainy rice to the pan and sauté until it integrates with the rest of the ingredients, approximately 5 Min./keine/Stufe 1.
Season with sillao
Paint with a good stream of sillao (soy sauce) and mix well. Add salt to taste and a pinch of sugar. Cook for 2 Min./keine/Stufe 1.
Add the final touches
Add the chopped omelet, a stream of sesame oil and the chopped Chinese onion to the pan. Mix well and cook for 1 Min./keine/Stufe 1.
Serve
Sauté over high heat so that it adopts the smoky flavor, rectify the seasoning and serve immediately.
Finished cooking? Great! 🎉
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Created by
Laura Ortega
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Soy
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