4 Serves
73 Mins
Dice the chicken breast and slice the scallions, onion, and garlic into small, uniform pieces.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
43 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
333 mg / 1,250 mgPotassium
401 mg / 4,700 mgSodium
1272 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Heat the vegetable oil in a large wok over high heat until shimmering.
Add the diced chicken to the wok and stir-fry until golden brown and cooked through, then remove and set aside.
In the same wok, sauté the onion, garlic, and ginger until fragrant, then add the cooked Japanese short-grain rice and stir-fry to combine.
Return the chicken to the wok, pour in the soy sauce, and season with salt and pepper to taste, tossing everything together for a final sear.
Garnish with fresh scallions and serve the Arroz Chaufa immediately while hot.
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Yemeni