Dairy-Free Arroz Chaufa

Discover the irresistible flavors of Dairy-Free Arroz Chaufa, a Peruvian-Chinese fusion dish that’s as vibrant as it is satisfying. This quick and easy fried rice recipe features tender chicken thighs marinated in soy sauce, colorful veggies like red bell peppers and peas, and savory bites of diced ham, all stir-fried to perfection with fluffy jasmine rice. A hint of fresh ginger and garlic infuses every bite with aromatic warmth, while scrambled eggs add a touch of richness—completely dairy-free! Perfect for weeknight dinners, this one-pan wonder comes together in just under an hour. Serve it straight from the wok, garnished with green onions, for a wholesome, gluten-free-friendly meal that's bursting with bold umami flavors.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 4 cups Water
• 1 pound Boneless skinless chicken thighs
• 0.25 cup Soy sauce (ensure gluten-free if necessary)
• 2 tablespoons Vegetable oil
• 1 Red bell pepper
• 4 Green onions
• 3 Garlic cloves
• 1 inch Fresh ginger
• 0.5 cup Frozen peas
• 0.5 cup Cooked ham, diced
• 2 Eggs
• 4 cups Cooked white rice
• 0.5 teaspoon Black pepper

Directions

Step 1

Start by rinsing the jasmine rice under cool water until the water runs clear. Combine the rice with 4 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked. Set aside and let it cool.

Step 2

Meanwhile, cut the chicken thighs into small, bite-sized pieces and marinate for 10 minutes in 2 tablespoons of soy sauce.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat. Add the chicken pieces and cook for 3-4 minutes until golden and cooked through. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the diced red bell pepper, finely chopped green onions (reserving some for garnish), minced garlic, and grated ginger. Stir-fry for 2 minutes until the vegetables are fragrant and slightly softened.

Step 5

Push the vegetables to the side of the pan and crack the two eggs into the cleared space. Scramble the eggs gently, cooking through and mixing with the vegetables once they have set slightly.

Step 6

Add the frozen peas to the pan and stir to combine with the eggs and vegetables.

Step 7

Return the chicken and add the ham to the pan, then add the cooked rice. Drizzle in the remaining soy sauce and gently mix everything together, ensuring the rice is evenly coated and heated through.

Step 8

Season with black pepper, add more soy sauce to taste if desired. Garnish with reserved chopped green onions, then serve hot.

Nutrition Facts

Serving size	(3057.9g)

Amount per serving	% Daily Value*
Calories	2688.2

Total Fat 74.8g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 17.3g
Cholesterol 825.5mg	0%
Sodium 7613.5mg	0%
Total Carbohydrate 346.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 12.9g
Protein 152.8g	0%

Vitamin D 82IU	0%
Calcium 375.9mg	0%
Iron 22.7mg	0%
Potassium 2788.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 22.9%

Carbs: 51.9%