Name: Chifa-Style High-Protein Fried Rice (Arroz Chaufa) Without Cilantro
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups jasmine rice, uncooked; 2 tbsp vegetable oil, divided; 1 lb boneless, skinless chicken breast, diced; 1 lb large shrimp, peeled and deveined; 4 large eggs, beaten; 1 red bell pepper, diced; 1 bunch green onions, sliced (green tops only); 1 medium carrot, diced; 1 cup snap peas, sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1/4 cup low-sodium soy sauce; 1 tbsp oyster sauce; 2 tsp sesame oil; 1/2 tsp white pepper; 1 small red chili, sliced (optional, for heat); 1 lime, cut into wedges (for serving)

Chifa-Style High-Protein Fried Rice (Arroz Chaufa) Without Cilantro

miradu

This Chifa-Style Fried Rice (Arroz Chaufa) is a vibrant fusion of Chinese and Peruvian flavors, tailored for a high-protein dinner. Packed with lean chicken breast and succulent shrimp, it hits your protein target without the use of thigh meat or cilantro. Classic aromatics like ginger and garlic blend with colorful vegetables and a savory sauce, while a final squeeze of lime adds a fresh pop. It’s perfect for cool California evenings, with lively textures and bold umami notes. This dish is a celebration of global cuisine, easy to prepare and sure to be a crowd-pleaser.

Ingredients

Instructions

Cook rice according to package instructions. Spread on a tray and let cool completely (ideally use day-old rice for best texture).
In a large wok or skillet over medium-high heat, add 1 tbsp vegetable oil. Add chicken breast pieces, season lightly with salt and white pepper, and stir-fry until golden and just cooked through, about 4-5 minutes. Remove and set aside.
Add shrimp to the pan and stir-fry until pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.
Add remaining 1 tbsp oil. Add eggs and scramble quickly until just set. Push to one side of the pan.
Add bell pepper, carrot, snap peas, garlic, and ginger. Stir-fry for 2 minutes until vegetables are crisp-tender.
Add cooled rice, breaking up any clumps. Return cooked chicken and shrimp to the pan. Drizzle soy sauce, oyster sauce, and sesame oil over everything. Toss and stir-fry for 2-3 minutes, letting the rice get slightly crispy in spots.
Add green onions and optional sliced chili. Stir to combine. Taste and adjust seasoning with more soy sauce or white pepper if desired.
Serve hot with lime wedges for squeezing over each bowl.