Peruvian Fried Rice is a delicious way to use leftover brown rice and turn it into a simple, quick meal that will satisfy your Chinese food craving.
Seems like sometimes people plans their Thanksgiving meal around what they plan to do with the leftovers. I remember as a teenager going to the refrigerator on Thanksgiving evening to pull out the turkey and cranberry sauce to make a quick sandwich using one of those delicious rolls that a family member brought and left. I have seen others make a pie of sorts, layering the leftovers and finishing off with gravy and topping it off with mashed potatoes. Leftovers can be the very thing that helps us make it through the week at times.This particular dish comes from the Peruvian-Chinese cuisine and makes leftover rice into a star. Here we tend to make a batch or two of brown rice weekly and use the leftovers on a daily basis with our meals. There is never a lack of rice here at our house. So, in reality, it is not quite like Thanksgiving when the leftovers are special and really only shine once a year.
When I compare fried rice in the United States with fried rice in Peru, they are definite similarities but it is always the differences that make me chuckle. I have explained—more than once—that “our” fried rice always includes carrots and peas. My husband corrects me to say peas and carrots belong in Arroz con Pollo, not in fried rice. This particular fried rice is definitely Peruvian style fried rice and can easily be served as a meal.
- 2 eggs
- 2 egg whites
- 2 teaspoons coconut oil, divided
- 1 pound boneless, skinless chicken breast, diced
- 1 tablespoon fresh ginger, minced
- 3 cloves of garlic, minced
- 3/4 cup finely diced red bell pepper
- 4 cups of cooked and cooled brown rice
- 2 tablespoons soy sauce
- 3/4 cup thinly sliced green onions (green part only)
- 1/2 teaspoon salt
- Combine eggs and egg whites, beat lightly. Heat 1/2 teaspoon coconut oil in a wok or large sauté pan over medium heat. Pour beaten eggs in and allow them to cook like an omelette. Flip the entire egg tortilla once the bottom side is cooked enough, about 5 minutes, and cook 1 minute on opposite side. Remove egg tortilla and cut it into small cubes.
- Heat 1/2 teaspoon of coconut oil in the same pan over high heat. Add the chicken and sauté until cooked through, about 6 minutes. Add the ginger, garlic, and red bell pepper and continue to sauté for 3 minutes. Then, add the brown rice and the remaining coconut oil. Sauté for a couple of minutes, stirring things to combine well. Stir in soy sauce, cubed egg tortilla, and green onion. Mix well, adjust with salt if needed, then remove from heat and serve.
- This could also be made with olive oil or sesame oil.
- Our preference is to not have ginger “bits” in our food. I normally remove the skin of the ginger with the side of a small spoon and then zest it with a large citrus zester.
- For those that are not crazy about the veggies, they can obviously be left out.