Arroz Chaufa (Peruvian-Chinese Fried Rice)

Method

1. Break up the cold rice with your fingers so no clumps remain. Cut the chicken into 1.5 cm cubes and mix it in a bowl with half the salt, the white pepper and a quarter of the soy sauce. Slice the spring onions, keeping the white and green parts separate, finely chop the garlic and ginger, and cut the bell pepper into 1 cm dice. Fried rice cooks in minutes, so have everything ready next to the stove.

   Add in this stepBoneless chicken thighs 200 gSalt ½ pinchGround white pepper 1 pinchSoy sauce ½ tbsp

2. Beat the eggs with the rest of the salt. Heat a 28 cm wok or large frying pan on medium-high heat, add a quarter of the oil and pour in the eggs. Swirl to make a thin omelette and cook for 1 min 30 sec, until just set. Slide it onto a board, roll it up and cut it into thin strips.

   Add in this stepEggs 2Salt ½ pinchVegetable oil ¾ tbsp

   medium-high heat

3. Put the wok back on high heat with another quarter of the oil. Add the chicken in a single layer, in 1 batch(es), and cook each batch for 5 min, stirring now and then, until golden and no longer pink when you cut the largest piece. Set it aside on a plate.

   Add in this stepVegetable oil ¾ tbsp

   high heat

4. Add the rest of the oil and keep the heat at medium-high heat. Stir-fry the spring onion whites, garlic, ginger and bell pepper for 1 min until fragrant; don't let the garlic brown.

   Add in this stepVegetable oil 1½ tbspSpring onions (cebolla china) 1Garlic cloves 2Fresh ginger 8 gRed bell pepper 60 g

   medium-high heat

5. Add the rice. Toss it and press it against the hot wok with a spatula for 4 min on high heat, until every grain is hot, separate and lightly toasted. If the rice sticks, leave it for 20 seconds to form a light crust, then scrape and toss.

   Add in this stepCooked long-grain rice, cold (ideally from the day before) 400 g

   high heat

6. Return the chicken and omelette strips. Pour the remaining soy sauce around the hot edge of the wok so it sizzles, add the oyster sauce and toss for 1 min 30 sec until the rice is evenly coloured. Turn off the heat, stir in the sesame oil and spring onion greens, and serve straight away.

   Add in this stepSoy sauce 1½ tbspOyster sauce 1 tbspToasted sesame oil 1 tspSpring onions (cebolla china) 1