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Peruvian Fried Rice

A vibrant and comforting dish featuring crispy textures and savory flavors, combining tender chicken, sweet carrots, and bright green peas over perfectly cooked rice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Use day-old rice for best results.
  • 1 cup cooked chicken, diced Ensure halal-certified.
  • 1/2 cup green peas
  • 1/2 cup carrots, diced
  • 1/4 cup red bell pepper, diced
  • 2 eggs beaten
Seasoning & Cooking
  • 3 tablespoons soy sauce Use halal-certified.
  • 2 tablespoons vegetable oil
  • to taste salt and pepper
Garnish
  • to taste chopped green onions For garnish.

Method
 

Preparation
  1. Gather all the ingredients and have them ready near your cooking station.
Cooking
  1. In a large wok or skillet, add the vegetable oil and heat it over medium-high.
  2. Pour in the beaten eggs and scramble them quickly until they are fully cooked. Remove and set aside.
  3. Add the diced carrots, red bell pepper, and green peas to the same pan. Sauté for 3-5 minutes until they soften.
  4. Stir in the cooked chicken and heat through for about 2 minutes.
  5. Add the cooked rice, breaking any clumps, and stir until well combined.
  6. Pour the soy sauce over the mixture. Season with salt and pepper to taste, and fold in the scrambled eggs before serving.
  7. Garnish with chopped green onions before serving.

Notes

For a twist, substitute chicken with diced halal beef or shrimp. Use day-old rice to minimize moisture and prevent clumping. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months.