Main course

Peruvian Arroz Chaufa

Cold, separate-grained rice flash-fried in a hot wok with chicken, egg, ginger, spring onions, soy, and sesame.

What you’ll need

• cold cooked rice: 800 g
• chicken thigh meat: 400 g
• eggs: 3 pcs
• soy sauce: 70 ml
• spring onions: 120 g
• ginger: 20 g
• sesame oil: 20 ml
• garlic: 15 g
• vegetable oil: 45 ml
• black pepper: 3 g

How to make it

1. Use rice that was cooled promptly after cooking and refrigerated for no more than one day. Break up the clumps by hand; the grains should be cold and dry.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.