Peruvian Fried Rice
A quick and flavorful fried rice with chicken, egg, and veggies, inspired by the classic Peruvian-Chinese dish. Perfect for a weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 3 cups cooked rice
- 1 lb chicken breast
- 2 large eggs
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
- 4 stalks green onions
- 1 whole red chili
- 1 cup frozen peas and carrots
Instructions
- 1
Cut the 1 lb chicken breast into small bite-sized pieces. Season with a pinch of salt and pepper.
- 2
Heat 1 tbsp of the vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until golden and cooked through, about 5-6 minutes. Remove and set aside.
- 3
Reduce heat to medium, add another 1 tbsp oil. Crack the 2 eggs into the skillet and scramble until just set, about 1-2 minutes. Remove and set aside with the chicken.
- 4
Add the remaining 1 tbsp oil to the skillet. Add the 1 cup frozen peas and carrots and stir-fry for 2 minutes until heated through.
- 5
Add the 3 cups cooked rice, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is hot and slightly toasted.
- 6
Return the chicken and eggs to the skillet. Add the 3 tbsp soy sauce and toss everything together for 1-2 minutes until well combined and heated through.
- 7
Stir in the sliced green onions and red chili. Serve hot.
Tools you’ll need
- Large skillet or wok
- Cutting board
- Knife
- Spatula
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