Soy-Free Arroz Chaufa

Experience the vibrant flavors of Soy-Free Arroz Chaufa, a wholesome twist on the classic Peruvian-Chinese fried rice. This recipe swaps out traditional soy sauce for coconut aminos, making it perfect for soy-free diets without sacrificing that signature umami flavor. Juicy chicken breast, colorful veggies like red bell peppers and carrots, and aromatic ginger and garlic are stir-fried to perfection in a harmonizing duo of sesame and olive oils. Fluffy white rice, scrambled eggs, and a touch of green onion complete this quick and satisfying dish, ready in just under 45 minutes. Whether you’re crafting a weeknight dinner or exploring global cuisine, this gluten-free, soy-free arroz chaufa is sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups cooked white rice
• 1 pound chicken breast
• 0.25 cup coconut aminos
• 1 whole red bell pepper
• 4 stalks green onion
• 3 cloves garlic cloves
• 1 inch piece fresh ginger
• 3 whole eggs
• 2 whole carrots
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt

Directions

Step 1

Dice the chicken breast into small, bite-sized pieces and season with a pinch of salt and black pepper. Set aside.

Step 2

Finely chop the red bell pepper and green onion. Peel and grate the garlic cloves and ginger. Peel and dice the carrots into small cubes.

Step 3

In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of olive oil. Add the garlic, ginger, diced carrots, and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are just tender.

Step 5

Push the vegetables to one side of the pan and reduce the heat to medium. Add the eggs on the empty side and scramble them until they're fully cooked. Mix them with the vegetables once cooked.

Step 6

Add the cooked rice into the pan and increase the heat to medium-high. Stir everything together to combine.

Step 7

Pour in the coconut aminos and sesame oil, stirring well to ensure the rice is evenly coated.

Step 8

Add the cooked chicken back into the pan. Stir everything together and cook for an additional 2-3 minutes.

Step 9

Add the chopped green onions, reserving a handful for garnish. Stir them into the rice briefly before turning off the heat.

Step 10

Serve the arroz chaufa hot, garnished with the remaining green onions. Enjoy your soy-free Peruvian-Chinese fusion delight!

Nutrition Facts

Serving size	(1695.9g)

Amount per serving	% Daily Value*
Calories	2400.3

Total Fat 89.2g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 17.2g
Cholesterol 948.1mg	0%
Sodium 5638.1mg	0%
Total Carbohydrate 224.3g	0%
Dietary Fiber 10.9g	0%
Total Sugars 24.3g
Protein 167.6g	0%

Vitamin D 123IU	0%
Calcium 320.7mg	0%
Iron 14.9mg	0%
Potassium 2626.8mg	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: 33.9%

Protein: 28.3%

Carbs: 37.9%