← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 600 g cold cooked long-grain rice (from about 300 g raw), ideally a day old
• 3 Eggs, beaten with a pinch of salt
• 3 tbsp Vegetable oil
• 2 Chicken breast, cut into 1.5 cm cubes
• 2 tbsp Ginger, finely grated
• 3 cloves Garlic, finely chopped
• 1 red bell pepper, diced
• 4 tbsp Soy sauce
• 6 Spring onion, sliced, white and green parts separated
• 1 tbsp Toasted sesame oil

Method

1. Heat 1 tbsp of the oil in a wok or large frying pan over medium-high heat. Pour in the eggs, swirl into a thin omelette and cook for 1–2 min, until just set. Roll it up, slice into strips and set aside.
2. Turn the heat to high, add another 1 tbsp of oil and stir-fry the chicken for 5–6 min, until browned and cooked through. Lift it out.
3. Add the last of the oil with the ginger, garlic and white parts of the spring onions and stir-fry for 30 seconds. Add the pepper and toss for 1 minute.
4. Tip in the rice, breaking up clumps, and spread it across the hot pan. Let it sit for a moment between tosses and cook for 3–4 min, until hot and slightly toasty.
5. Drizzle the soy sauce around the edge of the pan, return the chicken and egg, and toss for 1 minute more. Turn off the heat, then toss through the spring onion greens and sesame oil.

Tips

• Day-old rice fries best; if you cook rice for this, spread it on a tray so it cools quickly and chill it, never leave it sitting warm.
• Use tamari instead of soy sauce to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights