Arroz Chaufa (Fried Rice With Chicken and Bell Pepper)

2 to 4 servings

30 min

A Peruvian-Chinese fried rice with cubed chicken, bell pepper, and aromatics, finished with sesame oil and crispy rice.

prepHave all ingredients prepped and measured before starting
2 large eggs, beaten	Cook eggs, chop & set aside	Fold in eggs, bell pepper & scallion greens, cook 1 min	Taste & adjust seasoning, serve
1 tablespoon neutral oil (for the eggs)
Kosher salt
1 medium red bell pepper, stem and seeds removed, roughly chopped	Sauté bell pepper until charred, 3–5 min
1 tablespoon neutral oil (for the bell pepper)
½ pound / 225 g boneless, skinless chicken thighs, cut into ½-inch cubes	Cook chicken until golden, ~5 min
2 tablespoons neutral oil (for the chicken)
1 (2-inch) piece fresh ginger, peeled and finely chopped	Add ginger, garlic & scallion whites, cook 2–4 min
4 garlic cloves, finely chopped
1 bunch scallions, white and green portions separated, thinly sliced
1 tablespoon ground cumin	Add cumin, white pepper, sugar & MSG, stir
1 teaspoon ground white pepper, plus more for seasoning
1 teaspoon granulated sugar
¼ teaspoon MSG (optional)
2 cups / 320 g cooked white rice, cooled	Add rice, soy sauce & sesame oil, stir 5–8 min
2 tablespoons / 30 ml soy sauce or tamari, plus more for seasoning
1 tablespoon / 15 ml sesame oil

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.