Arroz Chaufa - Chinese-Peruvian Chicken Fried Rice

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@andrealoretdemola Andrea Loret de Mola, New York, New York, United States

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USA Rice

Recipe Intro From andrealoretdemola

This Arroz Chaufa (or Peruvian Fried Rice) uses U.S.-grown @think_rice White Rice. It gets jazzed up with aromatics like ginger and garlic, and topped with scallions for a zippy and fresh bite.

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Prep time 15mins

Cook time 15mins

Serves or Makes: 4

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ingredients

2 1/2 tablespoons preferred cooking oil, plus more if necesssary
6 eggs, beaten
3 skinless chicken breast, cut into bite size pieces
1 tablespoon fresh chopped ginger
2 cloves garlic, minced
8 ounces fresh bean sprouts
4 cups cooked white rice
5 tablespoons soy sauce or soy sauce or Tamari, divided
2 teaspoons sesame oil
Pinch of granulated sugar
1 cup chopped scallions

Method

Step 1
In a medium sized bowl, whisk together eggs, 1 teaspoon sesame oil and 2 teaspoons soy sauce.
Step 2
In an 8vinch skillet, heat 1 tablespoon of oil over medium heat, add beaten eggs and cook undisturbed for 2 minutes or until the bottom is golden brown and set. Flip over and cook for an additional 1-2 minutes on the other side. Once cooked, remove the egg omelette from the pan, cut into small pieces and set aside.
Step 3
Preheat a wok or fry pan over high heat. Add 1/2 tablespoon of oil, white parts of scallion and chicken pieces to the pan; stir fry for approximately 6 minutes or until cooked through and golden brown. Remove from the pan and set aside.
Step 4
Wipe the pan clean with a paper towel and heat the remaining oil over medium heat. To the pan add ginger, garlic and bean sprouts. Cook for 2-3 minutes, stirring frequently to not burn the aromatics. Remove from pan and set aside.
Step 5
Add the rice and stir fry for 2-3 minutes.
Step 6
Return the cooked chicken, bean spouts, omelette pieces to the pan. Season with soy sauce, sesame oil, sugar and stir fry for an additional 2 minutes. Add the chopped scallions and mix thoroughly. Season to taste and serve immediately.