Arroz Chaufa (Fried Rice With Chicken and Bell Pepper)
30 min2 to 4 servings
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) | |||
| 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) | |||
| 320 g cooked white rice, cooled | Add rice, soy sauce & sesame oil, stir 5–8 min | ||
| 30 ml soy sauce or tamari, plus more for seasoning | |||
| 15 ml sesame oil | |||
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