Arroz Chaufa — Peruvian-Chinese Fried Rice with Chicken Breast, Red Bell Pepper & Scallions

Ingredients

• 12 oz Chicken Breast, cut into small cubes
• 4 cups cold cooked jasmine rice, day-old
• 1 Red Bell Pepper, diced
• 1 cup Scallions, sliced
• 3 eggs, beaten
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp toasted sesame oil
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tbsp ají amarillo paste
• 3 tbsp neutral oil
• Salt and black pepper

Method

1. Break the cold rice apart with wet hands until no clumps remain. Warm or fresh rice will steam into porridge, so this genuinely has to be yesterday's.
2. Get a wok or wide skillet ripping hot, add 1 tbsp oil, and cook the beaten eggs into a thin flat omelet, 45 seconds. Slide it out, roll it, and slice into ribbons.
3. Add another tablespoon of oil and stir-fry the Chicken Breast in a single layer until browned and cooked through — 165°F (74°C) for poultry. Remove.
4. Last oil in, then the Red Bell Pepper, garlic, and ginger for 1 minute over the highest heat you can manage. Add the rice and press it against the pan, letting it sit 30 seconds between tosses so it toasts.
5. Return the Chicken Breast and egg ribbons, add soy sauce, oyster sauce, ají amarillo paste, and sesame oil, and toss until every grain is coated and glossy.
6. Fold in the Scallions off the heat so they stay bright, and serve straight from the pan.