Peruvian Fried Rice (Arroz Chaufa)

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

2 cups boneless/skinless chicken thighs diced into 1/2 inch cubes (or chicken breast)

5 eggs scrambled and then roughly chopped

2 1/2 cups cold cooked white rice (Cook the rice in chicken broth or chicken base like Better than Bouillon instead of water)

1/2 cup onions diced small

2 garlic cloves minced

1 whole red bell pepper diced (I diced mine into small pieces)

1/2 cup thinly sliced green onions plus the white parts

salt and pepper for taste

3 tbsp vegetable oil

1/8 cup soy sauce

1/4 tsp sesame oil

2 pinches cumin

1/4 tsp ground ginger (only add it if you are not using fresh ginger)

1 pinch of sugar

Directions

Heat the oil in a large skillet over medium-high heat. Add the red bell peppers and onions. Sauté until softened, about 6 minutes. Add the fresh ginger (if using fresh ginger), garlic, and green onions. Add the chicken and carefully mix well, cooking for a couple of minutes or until the chicken is cooked through.

Add half the rice. Mix well then add the rest of the rice. Mix well. Add the soy sauce mixture. Mix well then add the chopped scrambled eggs. Toss. Season with salt and pepper.*See notes