Peruvian-Chinese fried rice wok-tossed with chicken, scrambled eggs, scallions, soy sauce, and a touch of sesame oil — chifa at its finest.
Ingredients
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4 cups cooked jasmine rice, day-old and cold
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300g chicken breast, diced
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3 eggs, beaten
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4 scallions, sliced
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3 tbsp soy sauce
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1 tbsp sesame oil
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1 red bell pepper, diced
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2 tbsp vegetable oil
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2 cloves garlic, minced
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1 tbsp fresh ginger, minced
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Salt and white pepper
Instructions
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1
Heat wok over high heat until smoking. Add 1 tbsp oil, scramble eggs quickly, break into small pieces. Remove.
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2
Add remaining oil, stir-fry chicken until cooked through. Add garlic and ginger, cook 30 sec.
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3
Add bell pepper, stir-fry 1 min. Add cold rice, pressing against wok to get crispy bits.
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4
Drizzle soy sauce and sesame oil around the edges. Toss vigorously.
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5
Return scrambled eggs, add scallions. Toss 30 more seconds.
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6
Serve immediately while still sizzling.
Did You Know?
Peru has over 6,000 chifas (Chinese-Peruvian restaurants) — more Chinese restaurants per capita than almost any country outside Asia.