Chaufa de Pollo (Peruvian-Chinese Chicken Fried Rice)
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Ingredients
- 500 g chicken thigh fillets, diced
- 600 g cooked white rice
- 3 large eggs
- 4 spring onions, sliced
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 red pepper, diced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 37 g
- Carbohydrate
- 46.8 g
- of which sugars
- 2.5 g
- Fat
- 18.1 g
- of which saturates
- 3.8 g
- Fibre
- 2 g
- Salt
- 2.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the vegetable oil in a large wok and stir-fry the chicken for 6-7 minutes, until cooked through with no pink remaining. Lift out.
- 2
Add the garlic, ginger and red pepper to the wok and stir-fry for 2 minutes.
- 3
Push everything to one side, pour the beaten eggs into the gap and scramble for 1-2 minutes until just set.
- 4
Add the rice and remaining oil and stir-fry for 3-4 minutes, breaking up any clumps.
- 5
Return the chicken to the wok with the soy sauce and most of the spring onions and toss for 2 minutes.
- 6
Scatter with the remaining spring onions and serve straight away.
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