Arroz Chaufa (Peruvian Chinese-Style Fried Rice)

Instructions

1. Toss the chicken with 1 tablespoon of soy sauce and the pepper. Leave it for 10 minutes. Break up any clumps in the cold rice with your fingers.
2. Heat a wok over high heat with 1 tablespoon of the oil. Pour in the eggs, swirl into a thin omelet and cook for 1 minute per side until firm. Roll it up, slice it into thin strips and set aside.
3. Add another tablespoon of oil and stir-fry the chicken for 3 to 4 minutes, until browned and cooked through to 74°C (165°F). Remove from the wok.
4. Add the last 2 tablespoons of oil. Stir-fry the garlic, ginger and spring onion whites for 30 seconds, then add the bell pepper for 1 minute.
5. Add the rice and stir-fry for 3 to 4 minutes, pressing and tossing, until hot and some grains begin to toast.
6. Drizzle in the 2 tablespoons of soy sauce, the oyster sauce and the sesame oil and toss for 1 minute.
7. Return the chicken and add the omelet strips and bean sprouts. Toss for 1 minute, fold in the spring onion greens, taste and serve at once.

Tips

• Day-old rice is dry enough to fry without clumping. If you only have fresh rice, spread it on a tray and chill it in the fridge for an hour.
• Swap the chicken for shrimp or roast pork. For a vegetarian version, skip the meat and oyster sauce and add extra egg and vegetables.