Arroz Chaufa

Ingredients

• 3 cups cooked long-grain white rice, cooled
• 6 oz boneless, skinless chicken breast
• 6 oz large shrimp, peeled and deveined
• 3 whole eggs
• 3 whole garlic cloves, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 whole scallions, green and white parts divided and sliced into thin rings
• 2 tablespoons olive oil

Instructions

1. 1

   Cut the chicken breast into 1/2-inch cubes by slicing it lengthwise into thin strips, then cutting those strips crosswise into small chunks the size of dice, so they will cook quickly.

2. 2

   Crack the eggs into a small bowl and whisk them with a fork until the yolks and whites are mixed together and the mixture looks uniform and pale yellow.

3. 3

   Place a 14-inch wok or large skillet over medium-high heat and add 1 tablespoon of olive oil.

4. 4

   Wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, then add the chicken cubes.

5. 5

   Stir the chicken once every 15 seconds for 3 minutes, until the exterior turns pale and no pink remains inside when you cut the largest piece in half.

6. 6

   Push the cooked chicken to one side of the pan, then add the shrimp to the empty space and stir every 15 seconds for 2 minutes, until the shrimp turns pink and firm.

7. 7

   Push the chicken and shrimp to the sides of the pan, then pour the whisked eggs into the center and let sit without stirring for 20 seconds until a thin layer of cooked egg forms on the bottom.

8. 8

   Scramble the eggs by stirring them into chunks with a wooden spoon, breaking up any large curds, until no liquid egg remains, about 1 minute.

9. 9

   Add the minced garlic to the center of the pan and stir constantly for 20 seconds until the kitchen smells strongly fragrant, so the garlic blooms and releases its flavor.

10. 10

    Add the 3 cups of cooked rice by breaking up any clumps with the wooden spoon, then stir constantly for 1 minute until the rice is warm and mixed evenly throughout.

11. 11

    Pour in 3 tablespoons of soy sauce and stir continuously for 30 seconds so every grain of rice picks up the sauce and turns a light brown color.

12. 12

    Remove the pan from heat, then drizzle 1 tablespoon of sesame oil over the rice and stir once gently to swirl it throughout, so it perfumes the dish.

13. 13

    Scatter the white parts of the scallions over the top of the rice, then serve directly from the pan into bowls.

14. 14

    Top each bowl with a small handful of the green scallion rings, so they add a fresh onion flavor and bright color.

Tools you’ll need

• 14-inch wok or large skillet
• wooden spoon
• small bowl
• fork
• knife and cutting board

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