Chaufa (Peruvian Fried Rice)

• 300 g Long-grain white rice, cooked and chilled
• 450 g Chicken thighs, boneless, skinless
• 2 Egg
• 4 Spring onion
• 3 cloves Garlic
• 15 g Ginger root, peeled
• 2 tbsp Sunflower oil
• 2 ½ tbsp Light soy sauce
• 1 tsp Toasted sesame oil
• ½ tsp White pepper

1. Break up the cold rice with your fingers so there are no clumps. Cut the chicken into bite-size pieces. Thinly slice the spring onions, keeping the white and green parts separate, then finely chop the garlic and ginger.
2. Heat a wok over high heat until very hot, then add 1 tsp of the sunflower oil. Beat the eggs in a bowl, pour into the wok, and scramble quickly until just set. Tip onto a plate and set aside.
3. Add the remaining sunflower oil to the wok and return to high heat. Add the chicken and stir-fry for 4 to 6 minutes until browned and cooked through. Add the spring onion whites, garlic and ginger, and stir-fry for 30 to 60 seconds until fragrant.
4. Add the rice and toss hard over high heat for 2 to 3 minutes until hot and starting to toast. Drizzle in the light soy sauce around the sides of the wok and toss to coat evenly. Stir in the white pepper.
5. Return the scrambled egg to the wok and add the spring onion greens. Toss for 1 minute until everything is evenly mixed and piping hot. Take off the heat and finish with the toasted sesame oil.

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