Low Sodium Arroz Chaufa
Discover a healthier twist on a Peruvian-Chinese classic with this Low Sodium Arroz Chaufa recipe! Packed with vibrant vegetables like red bell pepper, carrots, and peas, tender chicken breast, and fluffy scrambled eggs, this dish offers all the umami-rich flavors you love without overwhelming your sodium intake. The secret lies in the use of low-sodium soy sauce and fresh aromatics like garlic and ginger, ensuring each bite is as flavorful as it is wholesome. Quick and easy to prepare in under 40 minutes, this shredded stir-fried rice dish is perfect for weeknight dinners or meal prep. Serve it hot as a satisfying main course that brings international flair to your table without compromising your health goals.
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Ingredients
- 3 cups cooked white rice
- 1 pound boneless, skinless chicken breast
- 1 red bell pepper, diced
- 0.5 cup green onion, chopped
- 1 medium carrot, diced
- 1 cup frozen peas
- 3 large eggs
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon pepper
Directions
Step 1
Start by cooking the rice if it's not already prepared. Use 1 cup of uncooked rice to yield about 3 cups cooked. Allow it to cool for best results.
Step 2
Dice the chicken breast into small, bite-sized pieces.
Step 3
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of olive oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Step 5
Add the diced red bell pepper, carrot, and frozen peas. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
Step 6
Return the cooked chicken to the skillet with the vegetables.
Step 7
Make a well in the center of the skillet by pushing the chicken and vegetables to the sides. Crack the eggs into the well and scramble them until fully cooked, about 2-3 minutes.
Step 8
Add the cooked rice and chopped green onions to the skillet. Drizzle the low-sodium soy sauce over the rice and mix everything thoroughly.
Step 9
Season with pepper and continue to stir-fry for another 3-4 minutes until everything is heated through and well combined.
Step 10
Serve hot, and enjoy your low-sodium Arroz Chaufa!
Nutrition Facts
| Serving size | (1613.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2110.4 |
| Total Fat 61.4g | 0% |
| Saturated Fat 14.2g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 943.6mg | 0% |
| Sodium 3424.2mg | 0% |
| Total Carbohydrate 185.9g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 20.1g | |
| Protein 190.6g | 0% |
| Vitamin D 145.7IU | 0% |
| Calcium 312.7mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 2646.6mg | 0% |
Source of Calories