Dinner · 25 min · peruvian

Arroz Chaufa de Pollo

This is the kind of Peruvian dinner you’ll make on repeat — day-old cooked rice and chicken breast, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Day-old cooked rice
• 1 lb Chicken breast
• 3 Eggs
• 6 Scallions
• 1 tbsp Ginger
• 3 cloves Garlic
• 1/4 cup Soy sauce
• 1 tbsp Sesame oil
• 1 Red bell pepper
• 1 cup Bean sprouts
• 3 tbsp Vegetable oil

Steps

1. Scramble the eggs in hot oil in a wok until just set; break into ribbons and set aside. Cold, dry, day-old rice is mandatory — fresh rice turns to mush.
2. Sear the diced chicken in smoking oil 4 minutes until browned; add the ginger, garlic, and bell pepper for 2 minutes.
3. Add the rice, breaking up every clump with the back of a spatula. Let it sit undisturbed 1 minute between tosses so it fries, not steams.
4. Splash the soy sauce around the hot edges of the wok so it sizzles and caramelizes, then toss through with the sesame oil.
5. Fold in the egg ribbons, scallions, and bean sprouts; toss 1 minute. Serve immediately, with extra soy at the table.

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