Ingredients:

MY FAVORITE DISH
300 g. round rice SOS
My favorite dish is arroz chaufa.
1 chicken breast
1 fresh sausage (optional)
½ red pepper
4 eggs
4 Chinese onions
1 tsp. grated ginger
Sunflower oil
1 tbsp. Sesame oil
125 ml. soy sauce
Rice preparation
1) We start by cooking some the rice until it is al
dente, rather hard. This point is important since at
the end of the process the rice will have a moment
of frying.
2) We put the casserole on the some fire. We add
some water and the rice, all together.
3) When it starts to boil, leave the rice for about 4
minutes until the water evaporates. When we see
that there are no water bubbles on the surface of
the rice, we lower the heat to 3, neither to the
minimum nor to the medium temperature, and
cover the casserole.
4) We leave like this for some 14 minutes. Let rest
but not for not much long. Then we are going to
add soy sauce that adds salt to the recipe, so that
when it is joined with the rice, it can make the
chaufa salty. You have to be careful with that.
5) Do not go overboard with cooking the rice, if it is
very cooked, it will be too soft and it will not serve
us for the recipe. We reserve the rice.
Preparation Of The Accompaniment Of Arroz
Chaufa
1) We wash and chop the rest of the ingredients to
have them ready when adding them to the pan.
We clean the chicken of any remains of fat and cut
it into small cubes.
2) We wash and chop the red pepper and the
Chinese onion. Peel and grate the ginger and
reserve it. We beat the eggs in a bowl or failing
that, a frying pan. We heat two tablespoons of
sunflower oil. When it is hot we make an omelette
with the eggs. We remove the tortilla, chop it and
reserve.
3) We add some more tablespoons of sunflower oil.
Once it is very hot, add the grated ginger and the
chopped chicken. If you want to add pieces of fresh
sausage it is also great. In many areas of Peru, you
will find this rice with sausages.
4) We fry the meat until we see that it begins to
brown. We withdraw and reserve.
Final preparation and presentation of the chaufa rice
1) Add anya little more sunflower oil, if we see that it is necessary, and the 2
tablespoons of sesame oil. some the oil is hot again. Add the chopped pepper and
the Chinese onions.
2) Sauté over high heat, without stopping stirring, until we see that the vegetables
begin to toast. It will be al dente, rather hard. We add the chicken and rice that we
have reserved and soy sauce. Without stopping stirring, we cook the wok very hot
so any flavors are integrated.
3) As the soy sauce includes a large contribution of salt, up to this point we will not
add any. Once the ingredients have taken the soy sauce, we test to see if we need
to add any more.
4) We end up adding the tortilla and integrating it with the rest of the ingredients.
We serve the chaufa rice very hot at the moment.
It is a very complete dish that can perfectly pass as a single dish. Perfect for a lunch
or even a dinner. It is a classic of Peruvian cuisine that is worth preparing at home,
a yummy recipe.