Hello, my name is Joaquín Alberto Zegarra Jurado and today we will cook... chaufa rice!

Ingredients:
2 cups of cooked and chilled rice.
200 grams of meat (beef, pork, or your choice) cut into thin strips.
200 grams of chicken breast, diced.
100 grams of bacon, chopped into small pieces.
4 hot dogs, sliced.
1 red bell pepper, thinly sliced.
1 green bell pepper, thinly sliced.
1 spring onion (white and green parts separated), chopped.
4 cloves of garlic, finely minced.
1 tablespoon of grated fresh ginger (kion).
3 tablespoons of sesame oil.
2 tablespoons of soy sauce (sijao).
1 tablespoon of oyster sauce.
4 eggs.
Salt and pepper to taste.
Chopped scallions for garnish.
Instructions:

In a wok or large skillet, heat a tablespoon of sesame oil over medium-high heat.

Add the bacon pieces and cook until golden and crispy. Remove the bacon from the wok and set
aside on a plate lined with paper towels.

In the same wok, add another tablespoon of sesame oil and add the chicken cubes and beef strips.
Season with salt and pepper to taste and cook until browned on all sides. Remove the chicken and
beef from the wok and set aside.

In the same wok, add the remaining tablespoon of sesame oil and add the white part of the spring
onion, minced garlic, and grated ginger. Sauté for a few minutes until fragrant.

Add the sliced red and green bell peppers and the green part of the spring onion to the wok. Cook for
a few minutes until the vegetables are tender yet still crunchy.

Push the vegetables to one side of the wok and add the beaten eggs to the empty space. Stir the
eggs until cooked, then mix them with the vegetables.

Add the cooked rice to the wok and mix everything together. Pour in the soy sauce (sijao) and oyster
sauce. Continue mixing to ensure all ingredients are well combined and the rice is coated with the
sauces.

Add back the bacon, chicken, beef, and hot dog slices to the wok and mix again to distribute them
throughout the chaufa.

Cook for a few more minutes, stirring constantly, until everything is heated through and the flavors
meld together.

Taste and adjust seasoning if needed with more soy sauce, salt, or pepper.

Serve the hot chaufa garnished with chopped scallions.