Peruvian Beef Fried Rice
This dish perfectly illustrates Peruvian cuisine’s fusion of Chinese techniques and flavor influences with South American ingredients. It combines tender, flavorful flank steak marinated in Aji Amarillo chile for gentle heat; a medley of green cabbage, sugar snap peas, and sweet red bell pepper; and fluffy Jasmine rice—all wok-fired together and deeply flavored, thanks to a savory sauce made with a blend of umami-rich soy, sweet hoisin, and zesty garlic and ginger. A fresh cilantro garnish provides the perfect finishing touch.
Nutritional facts
Protein
32g
Carbs
70g
Calories
660kcal
Fat
26g
Ingredients
Pepper, Chile, Aji amarillo, Puree, Flank Steak, Canola and Olive Oil Blend, Butter, Oregano, Red Wine Vinegar, Baking Soda, Beef Base, Coconut Aminos, Black Pepper, Cumin, Cilantro, Garlic, Hoisin Sauce, Sugar Snap Peas, Corn Starch, Light Soy Sauce, Worcestershire Sauce, Jasmine Rice, Kosher Salt, Cabbage, Grapeseed Oil, Ginger, Rice Wine, Red Bell Pepper
Contains milk, fish, coconut, wheat, soybeans, sesame seeds.
Reviews
4.6
Based on 356 reviews
Elizabeth · 08/25/25
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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