Peruvian Fried Rice (Arroz Chaufa)
10
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This easy, 25-minute dish is one to keep in your back pocket for busy days when time is tight. It’s based on a version of fried rice that came about when Chinese immigrants arrived in South America and used what they had on hand. It often contains hot dogs, but we swap in chicken sausage. Be sure to have all of your ingredients prepped before you heat the pan; the cooking goes quickly.
Ingredients
Cooking spray
4 spray(s)
Toasted sesame oil
1.5 Tbsp
Uncooked scallion(s)
6 medium
Cooked chicken sausage(s)
3 oz
Fresh ginger
2 tsp
Garlic
2 medium clove(s)
Red bell pepper(s)
1 medium
Egg(s)
2 large egg(s)
Cooked white rice
3 cup(s)
Cooked shredded chicken breast
1 cup(s)
Low sodium soy sauce
3 Tbsp
Instructions
1
Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high. Add the oil to the pan and swirl to coat. Add the white and light green scallion slices, sausage, ginger, garlic, and bell pepper; stir-fry until the sausage is browned, 4 to 5 minutes. Push the sausage mixture to one side of the pan. Pour the eggs into the other side of the pan; cook, stirring constantly, until scrambled, about 1 minute; stir the eggs into the sausage mixture.
2
Add the rice, chicken, and dark green scallion slices to the pan; stir-fry until thoroughly heated, 4 to 5 minutes. Stir in the soy sauce; cook 1 minute.
3
Serving size: 1 ¼ cups
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