Peruvian
Chicken Arroz Chaufa
Peruvian fried rice with chicken, egg, ginger, scallions, soy, oyster sauce, and ají amarillo.
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Fried Rice
- 4 cups, cold, clumps broken up
- 2 cups, diced or shredded
- 3 large, beaten
- 3 tbsp, divided
- 1 tbsp, minced
- 2 cloves, minced
- 6, sliced, whites and greens separated
- 1/2 cup, diced, optional
- 3 tbsp
- 1 tbsp, optional but useful
- 1 tbsp, optional, to taste
- 1 tsp
- 1/2 tsp, freshly ground
- 4, for serving
Directions
Prepare and Fry
- Stir soy sauce, oyster sauce, aji amarillo paste, sesame oil, and black pepper together.
- Heat 1 tablespoon avocado oil in a wok over medium-high heat. Add egg and scramble until no liquid egg remains and it reaches {{temperature:160°F}}. Transfer to a plate.
- Add remaining oil. Fry ginger, garlic, scallion whites from scallions, and red bell pepper for 1 minute.
- Add cooked chicken and fry for 1 to 2 minutes, until steaming hot.
Finish the Rice
- Add day old jasmine rice and press it into the wok. Fry for 3 to 4 minutes, until hot and separated.
- Add sauce mixture and toss for 1 to 2 minutes, until evenly glossy but not wet and both the rice and chicken reach {{temperature:165°F}}.
- Return egg and add scallion greens. Toss briefly and serve with lime wedges.
