Arroz Chaufa de Pollo

Ingredients

• 3 cups cooked, cooled jasmine rice (preferably a day old)
• 2 boneless chicken breasts, diced
• 3 eggs, beaten
• 4 scallions, sliced, whites and greens separated
• 2 garlic cloves, minced
• 1 cm fresh ginger, minced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 3 tbsp vegetable oil
• Salt and black pepper

Before you cook

• Dice the chicken breasts into small cubes.
• Mince the garlic and ginger.
• Separate the scallion whites from the greens and slice both.
• Break up any clumps in the cooled rice with your fingers.

Steps

1. Heat 1 tbsp of the oil in a wok over high heat.
2. Pour in the beaten eggs and scramble for 1 minute until just set, then remove and set aside.
3. Add 1 more tbsp of oil to the wok and stir-fry the chicken for 4 minutes until cooked through and lightly browned.
4. Push the chicken to one side and add the garlic, ginger, and scallion whites to the empty space.
5. Stir-fry for 30 seconds until fragrant.
6. Add the remaining oil and the cold rice to the wok.
7. Break up the rice with the back of a spatula and stir-fry for 3 minutes, tossing constantly, until heated through and starting to crisp in spots.
8. Return the scrambled egg to the wok and toss to combine.
9. Drizzle in the soy sauce and sesame oil.
10. Toss everything together for 1 minute until evenly colored.
11. Season with salt and pepper to taste.
12. Stir in the scallion greens and serve immediately.