11 Quick Peruvian Fried Rice Recipes That Bring Chifa Style Fun

Chifa-style fried rice is a delightful fusion of Chinese and Peruvian flavors that has completely won me over. It’s comforting, savory, and offers a perfect balance of tastes and textures. Whether you’re in the mood for something hearty or prefer a veggie-packed option, I’ve put together a list of 11 quick recipes just for you. These dishes are sure to make dinner both fun and delicious. Don’t miss out on these creative takes on traditional favorites that will keep your taste buds happy.

Classic Peruvian Fried Rice With Chicken

Classic Peruvian Fried Rice, or “Arroz Chaufa,” is a delightful fusion dish that marries Chinese and Peruvian culinary traditions. This vibrant rice dish features tender chicken, assorted vegetables, and a medley of flavors that come together beautifully in one pan.

Often enjoyed as a hearty meal or a special occasion dish, Arroz Chaufa is a beloved staple in Peruvian kitchens, showcasing the country’s diverse culture and love for food.

To make this dish, you’ll use leftover rice, which is perfect for absorbing the rich flavors of soy sauce and seasonings. The key to achieving the perfect texture is ensuring your rice is cold before cooking; this prevents it from becoming mushy.

With its colorful ingredients and hearty taste, Classic Peruvian Fried Rice With Chicken is sure to be a hit with family and friends.

Ingredients (Serves 4-6):

• 2 cups of cooked jasmine or long-grain rice (preferably day-old)
• 1 lb boneless, skinless chicken breast, diced
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed bell peppers (red, yellow, green), diced
• 1 cup green peas (fresh or frozen)
• 2 large eggs, beaten
• 3-4 tablespoons soy sauce
• 2 green onions, chopped
• Salt and pepper to taste
• Optional: sesame oil for drizzling

Cooking Instructions:

1. Prepare the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Sauté the chopped onion and minced garlic for about 2-3 minutes until they become fragrant and the onion is translucent. Add the diced bell peppers and cook for an additional 3-4 minutes, stirring occasionally, until the peppers soften.
3. Incorporate the Rice: Add the cold, cooked rice to the skillet, breaking up any clumps with a spatula. Stir well to combine with the sautéed vegetables. Let the rice fry for about 2-3 minutes, allowing it to absorb the flavors.
4. Add the Chicken and Peas: Return the cooked chicken to the skillet, along with the green peas. Stir everything together, ensuring the chicken and peas are evenly distributed throughout the rice mixture.
5. Scramble the Eggs: Push the rice mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until just set. Once cooked, mix the scrambled eggs into the rice and chicken mixture.
6. Season and Serve: Drizzle the soy sauce over the rice and mix well, allowing it to flavor the dish evenly. Taste and adjust seasoning with more salt, pepper, or soy sauce if needed. Finally, sprinkle the chopped green onions on top before serving.

Extra Tips:

For the best results, use day-old rice that has been cooled in the refrigerator, as this helps to prevent clumping during cooking.

Feel free to customize the dish with your favorite vegetables or proteins, such as shrimp or beef. Additionally, for an extra layer of flavor, consider adding a drizzle of sesame oil or a splash of hot sauce for a bit of heat.

Enjoy your homemade Classic Peruvian Fried Rice With Chicken!

Seafood Chifa Rice With Shrimp and Squid

Seafood Chifa Rice is a delightful fusion of Chinese and Peruvian flavors, making it a beloved dish in Peru’s culinary scene. This variation, which includes succulent shrimp and tender squid, offers a wonderful medley of textures and tastes, all while being incredibly satisfying.

The dish is often enjoyed as a main course and is perfect for family gatherings or special occasions. The vibrant colors of the seafood and vegetables make it visually appealing, while the blend of soy sauce and spices adds depth to the flavor profile.

Cooking this Seafood Chifa Rice is a straightforward process that allows you to explore the versatility of fried rice. The key is to use day-old rice, which helps achieve that perfect texture and prevents clumping. Pairing the seafood with fresh vegetables and a delicious sauce guarantees that every bite is bursting with flavor.

Whether you’re a seasoned cook or a beginner, this recipe will guide you through the steps to create a restaurant-quality dish at home.

Ingredients (Serves 4-6)

• 2 cups cooked jasmine rice (preferably day-old)
• 200g shrimp, peeled and deveined
• 200g squid, cleaned and sliced into rings
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 1 cup frozen peas
• 2 eggs, beaten
• 4 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Chopped green onions, for garnish

Cooking Instructions

1. Prepare the Ingredients: Begin by gathering all your ingredients. Confirm that the shrimp and squid are cleaned and ready to use. Having everything prepared will allow for a seamless cooking process.
2. Cook the Eggs: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and scramble until fully cooked. Once done, remove the eggs from the pan and set them aside.
3. Sauté Aromatics: In the same skillet, add another tablespoon of vegetable oil, followed by the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
4. Add Vegetables: Stir in the diced bell pepper and frozen peas, cooking for an additional 3-4 minutes until the vegetables are tender yet crisp.
5. Cook the Seafood: Add the shrimp and squid to the skillet, cooking for about 3-5 minutes until the shrimp turns pink and the squid is opaque and tender. Stir frequently to guarantee even cooking.
6. Combine Rice and Sauces: Add the day-old rice to the skillet, breaking up any clumps. Pour in the soy sauce, oyster sauce, and sesame oil, mixing everything thoroughly until the rice is evenly coated.
7. Incorporate Scrambled Eggs: Gently fold the scrambled eggs back into the mixture, ensuring they’re well-distributed throughout the rice. Season with salt and pepper to taste.
8. Finish and Serve: Remove the skillet from heat and garnish with chopped green onions. Serve the Seafood Chifa Rice hot, either on its own or alongside a fresh salad.

Extra Tips

For the best flavor, consider marinating the shrimp and squid in a little soy sauce and garlic for about 15 minutes before cooking. This adds an extra layer of taste to the seafood.

Additionally, feel free to customize the dish by adding other vegetables like carrots or corn, or even varying the seafood based on your preference. Using day-old rice is essential, as it dries out slightly and prevents the dish from becoming mushy.

Enjoy your culinary adventure with this exquisite Seafood Chifa Rice!

Veggie Delight Peruvian Fried Rice

Veggie Delight Peruvian Fried Rice is a vibrant and flavorful dish that brings together the rich culinary traditions of Peru and the comforting essence of fried rice. This dish isn’t only a fantastic way to utilize leftover rice but also incorporates a colorful array of vegetables that are both nutritious and delicious.

With the perfect combination of spices, soy sauce, and fresh ingredients, Veggie Delight won’t only satisfy your taste buds but also nourish your body. This recipe is perfect for a family meal or a gathering with friends, making 4-6 servings. The versatility of this dish allows you to customize it by adding your favorite vegetables or proteins, but this version focuses solely on the delightful medley of vegetables.

Let’s get started on creating this delightful Peruvian-inspired fried rice!

Ingredients (Serves 4-6):

• 3 cups cooked jasmine or long-grain rice (preferably day-old)
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper (red or yellow), diced
• 1 medium carrot, diced
• 1 cup green peas (fresh or frozen)
• 1 cup corn (fresh or frozen)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Rice: If you don’t have day-old rice, cook your jasmine or long-grain rice according to the package instructions, then allow it to cool completely. This helps prevent the rice from becoming mushy when fried.
2. Heat the Oil: In a large wok or a non-stick skillet, heat the vegetable oil over medium-high heat. This will create a hot surface for stir-frying the vegetables, allowing them to cook quickly while retaining their crunch.
3. Sauté Aromatics: Add the chopped onion and minced garlic to the hot oil. Sauté for about 2-3 minutes until the onion is translucent and fragrant. This step builds foundational flavors for the dish.
4. Add the Vegetables: Toss in the diced bell pepper, carrot, green peas, and corn. Stir-fry the mixture for about 5-7 minutes, or until the vegetables are tender but still vibrant in color. This guarantees that the veggies maintain their nutrients and add texture to the dish.
5. Incorporate the Rice: Add the cooked rice to the skillet and break apart any clumps. Stir everything together, making certain the rice is evenly mixed with the vegetables. Cook for another 3-4 minutes, allowing the rice to heat through.
6. Season the Dish: Pour in the soy sauce, sesame oil, and sprinkle in the ground cumin, along with salt and pepper to taste. Stir well to combine, letting the flavors meld for a couple of minutes.
7. Finish and Garnish: Once everything is well combined and heated through, remove the skillet from heat. Garnish with chopped green onions and fresh cilantro before serving. This adds a fresh touch that enhances the dish’s overall appeal.

Extra Tips:

For an extra burst of flavor, consider adding a splash of lime juice just before serving.

You can also experiment with different vegetables based on seasonality or personal preference, such as zucchini or broccoli. If you’d like to add protein, cooked chicken, shrimp, or tofu can be added during the step where rice is mixed in.

Always taste and adjust the seasoning before serving to guarantee the perfect balance of flavors in your Veggie Delight Peruvian Fried Rice!

Spicy Chorizo and Egg Fried Rice

Spicy Chorizo and Egg Fried Rice is a delightful twist on the classic fried rice dish, infusing it with bold flavors and a kick of heat. This Peruvian-inspired recipe combines savory chorizo with fluffy scrambled eggs and colorful vegetables, creating a satisfying meal that’s perfect for any occasion.

Whether you’re looking for a quick weeknight dinner or a flavorful dish to impress your guests, this fried rice is sure to be a hit. The use of chorizo adds a unique depth of flavor to the dish while the eggs contribute creaminess and protein, making it a well-rounded meal.

The addition of fresh vegetables, such as bell peppers and peas, not only enhances the taste but also adds vibrant colors to the dish. Serve this Spicy Chorizo and Egg Fried Rice as a standalone meal or as a side to complement your favorite protein.

Ingredients (Serves 4-6):

• 2 cups cooked jasmine rice (preferably day-old)
• 200g spicy chorizo, diced
• 3 large eggs
• 1 cup green peas (fresh or frozen)
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• Chopped green onions for garnish

Cooking Instructions:

1. Prepare the Ingredients: Make sure all your ingredients are prepped and ready to go. This includes cooking the jasmine rice (ideally the day before), dicing the chorizo, chopping the vegetables, and beating the eggs in a bowl.

Having everything prepared will make the cooking process smoother and faster.

2. Cook the Chorizo: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the diced chorizo and cook for about 5-7 minutes, stirring occasionally until it’s browned and crispy.

The chorizo will release its flavorful oils, which will enhance the dish.

3. Sauté the Vegetables: Once the chorizo is cooked, add the diced onion, bell pepper, and minced garlic to the skillet. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.

This step allows the vegetables to absorb the chorizo flavor while also adding freshness to the dish.

4. Scramble the Eggs: Push the chorizo and vegetables to one side of the skillet and add the remaining tablespoon of oil to the empty side. Pour in the beaten eggs and scramble them gently until fully cooked.

Once the eggs are set, mix them with the chorizo and vegetables, ensuring everything is well combined.

5. Add the Rice and Season: Add the cooked jasmine rice to the skillet, breaking up any clumps. Pour in the soy sauce and sprinkle in the chili powder, salt, and pepper.

Stir-fry everything together for about 5 minutes until the rice is heated through and evenly coated with the flavors.

6. Finish with Peas: Add the green peas to the skillet and stir them in, cooking for an additional 2 minutes until they’re warmed through.

This adds a nice pop of color and sweetness to the fried rice.

7. Serve and Garnish: Remove the skillet from the heat and transfer the Spicy Chorizo and Egg Fried Rice to a serving platter. Garnish with chopped green onions for an extra burst of flavor and freshness.

Serve immediately while hot.

Extra Tips:

For an even more authentic flavor, consider using Peruvian-style chorizo if you can find it. Additionally, adjust the amount of chili powder based on your spice preference; you can even add sliced jalapeños for an extra kick.

This dish is also versatile, so feel free to include other vegetables like corn or carrots, or swap out the chorizo for another protein such as shrimp or chicken. Enjoy your cooking!

Lomo Saltado-Inspired Fried Rice

Lomo Saltado is a beloved Peruvian dish that seamlessly blends Chinese stir-fry techniques with traditional Peruvian ingredients, creating a unique and flavorful meal. This Lomo Saltado-Inspired Fried Rice takes those same vibrant flavors and transforms them into a comforting fried rice dish, perfect for a quick weeknight dinner or a satisfying meal any time of the day.

By incorporating marinated beef, fresh vegetables, and a hint of soy sauce, this recipe pays homage to its roots while offering the versatility of fried rice. The beauty of this dish lies in its adaptability; you can easily modify the vegetables based on what you have on hand or your personal preferences.

Serve it alongside a fresh salad or some crispy fried plantains for an authentic Peruvian experience. With an array of ingredients and bold flavors, this Lomo Saltado-Inspired Fried Rice will surely impress family and friends alike.

Ingredients (Serves 4-6)

• 2 cups of cooked jasmine rice (preferably day-old)
• 1 lb beef sirloin, sliced thinly
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 bell pepper (red or yellow), sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 green onions, sliced
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce and red wine vinegar. Let it marinate for at least 15 minutes to enhance the flavor and tenderness of the meat.
2. Prepare the Rice: If you haven’t already done so, cook your jasmine rice according to package instructions and allow it to cool. For best results, use day-old rice, as it will be firmer and less sticky when frying.
3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Verify the oil is hot before adding ingredients, as this will help achieve a nice sear on the beef and vegetables.
4. Cook the Beef: Add the marinated beef to the hot skillet and stir-fry for about 3-4 minutes until it’s browned and cooked through. Remove the beef from the skillet and set it aside.
5. Sauté the Vegetables: In the same skillet, add the sliced onion and bell pepper. Stir-fry for about 2-3 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, being careful not to burn the garlic.
6. Combine Everything: Return the cooked beef to the skillet, along with the halved cherry tomatoes. Stir everything together and allow the tomatoes to warm through.
7. Add the Rice: Gently fold in the cooked jasmine rice, breaking up any clumps. Stir-fry for about 4-5 minutes, allowing the rice to soak up the flavors from the beef and vegetables.
8. Season and Serve: Season the fried rice with salt and pepper to taste. Finally, sprinkle sliced green onions and fresh cilantro on top before serving.

Extra Tips

For an extra layer of flavor, consider adding a splash of sesame oil or a few dashes of hot sauce for some heat. Additionally, you can substitute the beef with chicken, shrimp, or even tofu for a vegetarian option.

If you like your fried rice with a bit of a crunch, toss in some snow peas or bean sprouts for added texture. Always remember to use cold, day-old rice for the best results, as it prevents the dish from becoming mushy and allows for perfect frying. Enjoy your Lomo Saltado-Inspired Fried Rice!

Peruvian Fried Rice With Beef and Bell Peppers

Peruvian Fried Rice with Beef and Bell Peppers is a delightful dish that perfectly combines the flavors of tender beef, colorful bell peppers, and aromatic spices, all mixed with fluffy rice. This dish isn’t only delicious but also easy to prepare, making it a great option for a weeknight dinner or a special occasion.

The vibrant colors and flavors make it visually appealing and sure to impress family and friends. This recipe is inspired by the traditional Peruvian dish “Arroz Chaufa,” which is a popular variation of fried rice brought to Peru by Chinese immigrants.

The combination of soy sauce, ginger, and garlic enhances the overall flavor profile, while the bell peppers add a sweet crunch. You can serve it as a standalone meal or pair it with a fresh salad for a complete dining experience.

Ingredients (Serves 4-6):

• 2 cups of cooked white rice (preferably day-old)
• 8 oz beef (flank steak or sirloin), thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 2 tablespoons vegetable oil
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Chopped green onions for garnish

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients. If you haven’t done so already, cook the rice a day before, allowing it to cool completely in the refrigerator. This will help the rice grains remain separate and prevent them from becoming mushy when fried.
2. Cook the Beef: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced beef and season with salt, pepper, and ground ginger. Stir-fry for about 3-4 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent (about 2 minutes). Then, add the diced bell peppers and cook for an additional 3 minutes until they start to soften.
4. Add the Eggs: Push the vegetables to one side of the skillet, and pour the beaten eggs into the cleared space. Scramble the eggs until cooked through, then mix them with the vegetables.
5. Combine Ingredients: Add the cooked beef back into the skillet, followed by the cooked rice. Pour the soy sauce and oyster sauce over the mixture. Stir everything together, ensuring the rice is well coated with the sauces. Cook for another 3-4 minutes, stirring frequently, until everything is heated through.
6. Garnish and Serve: Taste and adjust seasoning with salt and pepper if needed. Remove from heat and garnish with chopped green onions before serving.

Extra Tips: To enhance the flavor and authenticity of your Peruvian Fried Rice, consider adding a teaspoon of sesame oil for a nutty aroma or incorporating some chopped cilantro for freshness.

Additionally, if you want to spice things up, you can add a dash of hot sauce or some sliced jalapeños. Always use day-old rice for the best texture, as fresh rice can become too sticky when fried. Enjoy your cooking adventure!

Pineapple and Cashew Fried Rice

Pineapple and Cashew Fried Rice is a vibrant and flavorful dish that combines the sweetness of pineapple with the nutty crunch of cashews, making it a delightful option for any meal. This Peruvian twist on traditional fried rice isn’t only delicious but also packed with nutrients, thanks to the addition of vegetables. It’s perfect for a quick weeknight dinner or as a side dish for a larger feast. The combination of ingredients will transport your taste buds to a tropical paradise, making this dish a favorite among both kids and adults.

In addition to being tasty, Pineapple and Cashew Fried Rice is incredibly versatile. You can easily customize it by adding your choice of protein, such as chicken, shrimp, or tofu, or by incorporating other vegetables you have on hand. This dish is also a great way to use up leftover rice, making it a practical and economical choice. Let’s explore the recipe so you can enjoy this flavorful and colorful dish at home!

Ingredients (serving size: 4-6 people)

• 2 cups cooked jasmine rice (preferably day-old)
• 1 cup fresh pineapple chunks
• 1 cup cashews (lightly toasted)
• 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
• 3 green onions (chopped)
• 2 cloves garlic (minced)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil (for frying)
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Cooking Instructions

1. Prepare the Ingredients: Start by gathering all your ingredients and chopping the vegetables. If you have day-old rice, make sure it’s separated and not clumped together. This will help achieve a better texture in the fried rice.
2. Toast the Cashews: In a large skillet or wok, heat a tablespoon of vegetable oil over medium heat. Add the cashews and toast them for about 2-3 minutes until they’re golden brown and fragrant. Stir frequently to prevent burning. Once toasted, remove them from the pan and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the mixed vegetables and cook for 3-4 minutes, stirring frequently, until they’re tender but still crisp.
4. Add Pineapple and Rice: Next, add the pineapple chunks to the skillet and stir them in with the vegetables. Cook for an additional 2 minutes. Then, add the cooked jasmine rice to the pan. Use a spatula to break apart any clumps and mix everything well.
5. Season the Fried Rice: Pour in the soy sauce and oyster sauce (if using) over the rice mixture. Drizzle the sesame oil as well. Stir everything thoroughly to make sure the rice is evenly coated with the sauces. Season with salt and pepper to taste.
6. Finish and Serve: Finally, gently fold in the toasted cashews and chopped green onions. Cook for another 2-3 minutes, allowing the flavors to meld together. Once done, transfer the fried rice to a serving platter and garnish with fresh cilantro before serving.

Extra Tips

For the best results, use day-old rice as it’s drier and less sticky than freshly cooked rice, which helps in achieving that perfect fried rice texture.

Feel free to experiment with different vegetables or proteins for added variety. You can also adjust the soy sauce to your preference for saltiness, and if you like a bit of heat, consider adding some chili flakes or fresh diced chilies to the mix.

Enjoy your Pineapple and Cashew Fried Rice!

Aji De Gallina Fried Rice

Aji De Gallina Fried Rice is a delightful fusion of traditional Peruvian flavors and the comfort of fried rice. In this dish, shredded chicken is enveloped in a creamy, spicy aji amarillo sauce, then combined with fragrant rice to create a satisfying meal that brings together the best of both worlds. The dish isn’t only rich in flavor but also visually appealing, making it a perfect centerpiece for family dinners or gatherings with friends.

The key to a successful Aji De Gallina Fried Rice lies in preparing the aji amarillo sauce and ensuring that the rice is perfectly cooked and well-seasoned. This recipe utilizes leftover rotisserie chicken for convenience, but you can also poach your chicken breast to make it from scratch. When combined with sautéed vegetables and a hint of lime, this dish bursts with flavor and is sure to impress anyone at the table.

Ingredients (Serves 4-6)

• 2 cups cooked white rice (preferably day-old for better texture)
• 2 cups shredded rotisserie chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup aji amarillo paste
• 1/2 cup evaporated milk
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons vegetable oil
• 1/4 cup chopped cilantro
• 2 hard-boiled eggs, sliced (for garnish)
• Salt and pepper to taste
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Aji Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Incorporate the Aji Paste: Add the aji amarillo paste to the onion and garlic mixture, stirring well to combine. Cook for about 2-3 minutes, allowing the flavors to meld together.
3. Create the Creamy Mixture: Pour in the evaporated milk and chicken broth; stir to combine. Allow the mixture to simmer for 5-7 minutes, letting it thicken slightly. Once thickened, add the grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
4. Combine Chicken and Rice: In a large skillet or wok, heat another tablespoon of vegetable oil over medium-high heat. Add the shredded chicken and sauté for about 2-3 minutes until heated through. Add the cooked rice and mix well, ensuring the chicken is evenly distributed.
5. Stir in the Aji Sauce: Pour the prepared aji sauce over the rice and chicken mixture, stirring thoroughly to coat all ingredients. Cook for another 3-4 minutes, allowing everything to heat through and combine flavors.
6. Finish and Serve: Remove from heat and stir in the chopped cilantro. Serve the Aji De Gallina Fried Rice hot, garnished with sliced hard-boiled eggs and lime wedges on the side for an added zing.

Extra Tips

For an even more flavorful dish, consider marinating your shredded chicken in a bit of lime juice and salt before incorporating it into the fried rice. This adds a layer of zest that pairs beautifully with the creamy aji sauce.

Additionally, feel free to customize your fried rice by adding vegetables such as peas, carrots, or bell peppers for added nutrition and color. Enjoy your meal with a side of fresh salad or crispy plantains to round out the experience!

Peruvian Fried Rice With Quinoa

Peruvian Fried Rice with Quinoa is a delightful fusion dish that combines the traditional elements of fried rice with the nutritious benefits of quinoa, a staple grain in South American cuisine. This dish isn’t only a great way to use up leftover ingredients but also provides a colorful and flavorful meal that can be enjoyed by the whole family.

The versatility of this recipe allows you to customize it with your favorite proteins and vegetables, making it a perfect option for any occasion. The incorporation of quinoa adds a nutty flavor and a boost of protein, making this dish a wholesome choice.

With its vibrant colors from bell peppers, peas, and carrots, alongside the savory taste of soy sauce and garlic, this Peruvian Fried Rice with Quinoa is sure to impress both family and guests alike. Whether served as a main course or a side dish, it’s a delicious way to enjoy the unique flavors of Peru while promoting healthy eating.

Ingredients (Serving size: 4-6 people)

• 1 cup quinoa
• 2 cups vegetable broth or water
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 cup carrots, diced
• 1 cup frozen peas
• 2 large eggs (optional)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Rinse the Quinoa: Start by rinsing the quinoa under cold water in a fine mesh strainer. This step removes the saponins, a natural coating that can impart a bitter flavor. Rinse thoroughly until the water runs clear.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
3. Prepare the Vegetables: While the quinoa is cooking, heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and sauté for about 2-3 minutes, or until it becomes translucent. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the Remaining Vegetables: Stir in the diced bell pepper and carrots, cooking for about 5 minutes until they start to soften. Add the frozen peas and cook for another 2-3 minutes until everything is heated through.
5. Incorporate the Quinoa: Once the vegetables are ready, add the cooked quinoa to the skillet. Stir well to combine, ensuring that the quinoa is evenly mixed with the vegetables.
6. Season the Dish: Pour the soy sauce and sesame oil over the quinoa mixture. Stir to coat everything evenly, and season with salt and pepper to taste. If you’re using eggs, push the quinoa mixture to one side of the skillet, add a little more oil, and scramble the eggs in the empty space until fully cooked, then mix them into the quinoa.
7. Serve: Once everything is well combined and heated through, remove from heat. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an added zing.

Extra Tips

To enhance the flavor of your Peruvian Fried Rice with Quinoa, consider adding some cooked chicken, shrimp, or tofu for extra protein. Additionally, incorporating spices such as cumin or paprika can elevate the dish further, giving it a more authentic Peruvian taste.

For a bit of crunch, top with roasted nuts or seeds, and experiment with different vegetables based on what you have on hand. Enjoy your cooking!

Cilantro and Lime Fried Rice

Cilantro and Lime Fried Rice is a vibrant and flavorful dish that beautifully marries traditional Peruvian ingredients with a contemporary twist. This dish isn’t only quick to prepare but also makes a delightful accompaniment to a variety of main courses, or it can stand alone as a satisfying vegetarian meal. The freshness of cilantro and the zesty kick of lime elevate the humble fried rice into a culinary delight that’s sure to please family and friends alike.

In this recipe, we’ll use day-old rice, which is ideal for frying as it has a firmer texture and absorbs flavors better. The combination of sautéed vegetables, fresh herbs, and lime juice creates an irresistible aroma and taste that will fill your kitchen with warmth and charm. Perfect for a weeknight dinner or a weekend gathering, this Cilantro and Lime Fried Rice can be customized with your favorite proteins or served as a side dish.

Ingredients (Serves 4-6):

• 4 cups cooked and cooled jasmine rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup bell peppers (any color), diced
• 1 cup frozen peas
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Zest of 1 lime
• Salt and pepper to taste
• Optional: 1 cup cooked chicken or shrimp for added protein

Cooking Instructions:

1. Prepare the Ingredients: Before you start cooking, verify all your ingredients are prepped and ready. This includes chopping the vegetables, mincing the garlic, and measuring out the rice. If using day-old rice, break up any clumps with a fork to guarantee even frying.
2. Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. A properly heated pan will guarantee that the rice gets a nice fry and doesn’t become mushy.
3. Sauté the Aromatics: Add the finely chopped onion to the skillet and sauté for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional 30 seconds until fragrant. This step builds the foundation of flavor for your fried rice.
4. Add the Vegetables: Toss in the diced bell peppers and frozen peas, stirring frequently for about 3-4 minutes until the vegetables are tender but still vibrant. This adds color and nutrition to the dish.
5. Incorporate the Rice: Add the cooked jasmine rice to the skillet, breaking up any remaining clumps. Stir well to combine with the vegetables, guaranteeing that the rice is evenly coated with the oil and heated through. Cook for about 5-7 minutes, stirring frequently.
6. Flavor with Lime and Cilantro: Once the rice is heated, stir in the chopped cilantro, lime juice, and lime zest. Season with salt and pepper to taste. Cook for another minute to allow the flavors to meld together. If you’re adding protein, mix it in at this step to heat through.
7. Serve: Remove the skillet from the heat and transfer the Cilantro and Lime Fried Rice to a serving dish. Optionally, garnish with additional cilantro or lime wedges before serving.

Extra Tips:

For an extra burst of flavor, consider adding a splash of soy sauce or a sprinkle of chili flakes for heat. If you want to enhance the texture, feel free to include chopped nuts such as cashews or peanuts. Always taste and adjust the seasoning according to your preference.

This dish is incredibly versatile, so don’t hesitate to experiment with different vegetables or proteins to suit your taste!

Sweet and Sour Peruvian Fried Rice

Sweet and Sour Peruvian Fried Rice is a delightful twist on traditional fried rice, incorporating a medley of vibrant flavors that reflect the rich culinary traditions of Peru. This dish combines perfectly cooked rice with a tangy-sweet sauce, colorful vegetables, and protein of your choice, making it a well-rounded meal that’s sure to please the whole family.

The combination of ingredients not only offers a burst of flavor but also a visually appealing presentation on your dining table. This recipe is versatile and can be adapted to include your favorite proteins, whether it’s chicken, shrimp, or tofu. The sweetness from the pineapple pairs beautifully with the savory elements of the dish, while the bright vegetables add a crunch that elevates the overall texture.

Perfect for a weeknight dinner or as a side dish for a gathering, Sweet and Sour Peruvian Fried Rice is both satisfying and easy to prepare.

Ingredients (Serves 4-6):

• 3 cups cooked rice (preferably day-old)
• 1 cup diced chicken breast or shrimp (optional)
• 1 cup diced bell peppers (red, yellow, and green)
• 1 cup peas and carrots mix (frozen or fresh)
• 1 cup pineapple chunks (fresh or canned)
• 3 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons vinegar (white or apple cider)
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 green onions, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Rice: If you haven’t already, cook the rice a day in advance and refrigerate it. This helps the grains firm up, making them less likely to clump together when frying. Day-old rice is ideal for fried rice dishes.
2. Sauté the Protein: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken or shrimp (if using) and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Then, add the diced bell peppers and peas and carrots mix. Cook for about 3-4 minutes until the vegetables are tender-crisp.
4. Add Pineapple and Sauce: Stir in the pineapple chunks and cook for an additional 2 minutes. In a small bowl, mix the soy sauce, ketchup, vinegar, and sugar. Pour this mixture into the skillet and stir well to combine with the vegetables.
5. Combine with Rice: Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir everything together, ensuring the rice is evenly coated with the sauce. Cook for about 5 minutes, allowing the rice to heat through and absorb the flavors.
6. Finish and Serve: Add the cooked protein back into the skillet and toss everything together. Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Extra Tips:

For an added depth of flavor, consider marinating the chicken or shrimp in a bit of soy sauce and garlic before cooking. You can also customize the vegetables based on what you have on hand—zucchini, corn, or snap peas make great additions.

Finally, if you prefer a bit of heat, feel free to add some chili flakes or a splash of hot sauce to the dish for an extra kick!