Peruvian · serves 4 · about 30 minutes
Peru's beloved Chinese-criollo fried rice — proof the exchange never stopped at Spain. Cantonese wok technique, Peruvian fire, one unforgettable plate of chaufa.
Ingredients
- 3 cups Iberia Jasmine Rice 18 lb
- 1 lb chicken thigh, small dice
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 3 eggs, scrambled into ribbons
- 4 scallions, sliced
- 1 red pepper, diced
- 3 tbsp soy sauce
- 1 tsp fresh ginger, grated
- 2 tbsp Iberia Baby Eels In Olive Oil 4 oz
Method
- Season the chicken with Adobo and sear it hard in a wok or your widest pan until browned. Remove.
- Scramble the eggs in the same pan into ribbons; remove.
- Stir-fry the pepper, scallion whites, and ginger 1 minute in the oil.
- Add the cold rice and press it into the heat — let it sizzle before tossing.
- Return chicken and eggs, splash in the soy, and toss over the highest heat until every grain is glossy.
- Finish with scallion greens. Serve immediately — chaufa waits for no one.