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Arroz Chaufa

This recipe was inspired by a dish that is very popular in Peruvian Cuisine. It is simple and can be modified to your choosing which makes it great for when you don’t know what to cook.  Peruvian cuisine is influenced greatly by the different communities and cultures that immigrated to Peru. This dish, which was  one of my favorites growing up, was influenced by Chinese cuisine. Each family in Peru has their own twist to this recipe and this is the one my parents shared with me. This meal is composed of many great sources of fiber such as brown rice which contains 7% of your dietary fiber. Additionally, based on the vegetables you decide to use you will get a rich influx of vitamins and fiber. It is important to have fiber in your diet to help keep your gut healthy.

  • Yield: 2 servings 1x


  • 1 cup of assorted vegetables
    • peas
    • green onions
    • carrots
  • 1 tbsp of Ginger
  • 2 pieces of chicken breast (or meat alternatives)
  • 2 tbsp of low sodium soy sauce
  • 1 tbsp of sesame oil
  • ½ cup of brown Rice
  • 1 cup of water
  • 2 cloves of garlic
  • 1 tbsp of olive oil
  • ½ tsp of salt

* Vegan substitutions available: Use tofu instead of chicken


  1. Start making rice by mixing rice, salt, olive oil and garlic.
  2. Marinate the pieces of chicken with soy sauce, sesame oil and ginger.
  3. Heat up a pan to medium heat, add a bit of olive oil and add the marinated chicken to the pan.
  4. Add vegetables to the pan once the chicken has been cooked and sauté.
  5. Add rice to the pan and sauté.
  6. Serve and enjoy!.


Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 2g
  • Sodium: 740mg
  • Fat: 23g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 60mg

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