Arroz Chaufa

Step by stepInstructions

1. Heat 1 tablespoon of the oil in a wok over high heat until smoking, add the beaten eggs, and scramble them for 1 minute until just set; remove to a plate.
2. Add another tablespoon of oil, sear the chicken cubes for 3 to 4 minutes until golden and cooked through, and remove to the plate with the eggs.
3. Add the remaining oil, then the ginger, garlic, and scallion whites, and stir-fry for 30 seconds until fragrant.
4. Add the cold rice and stir-fry for 3 to 4 minutes, breaking up clumps, until the grains are hot and slightly toasted.
5. Pour the soy sauce, sesame oil, and aji amarillo, if using, around the edge of the wok and toss to coat every grain.
6. Return the chicken and eggs to the wok, add the peas and carrots and scallion greens, and toss for 1 minute until everything is hot.
7. Season with salt and white pepper and serve immediately, piled high and steaming.