A Peruvian-Chinese fried rice flavored with kion, sillao, and scallions, with browned chicken and soft scrambled eggs. The result is steaming, savory, slightly toasted, and very comforting.
Ingredients
- 600 g cooled cooked white rice
- 300 g chicken breast
- 3 pieces eggs
- 1 bunch scallions
- 20 g fresh ginger
- 2 cloves garlic
- 5 tbsp soy sauce
- 3 tbsp neutral vegetable oil
- 1 tsp toasted sesame oil
- 1 pinch ground white pepper
Method
- Break up the cold rice with your fingers or a fork, then prep all the ingredients within reach: the cooking must be hot and fast.
- Cut the chicken into small pieces, thinly slice the scallions separating the whites from the greens, then grate or finely chop the ginger and garlic until fresh and pungent.
- Beat the eggs with the white pepper, heat a large skillet or wok until very hot, then scramble them in a little oil until just set and still soft. Set aside.
- Add another drizzle of oil to the hot pan, sear the chicken by spreading it out well, then let it brown before stirring until cooked through and slightly caramelized.
- Add the scallion whites, ginger, and garlic, then sauté briefly until highly aromatic, without letting the garlic burn.
- Add the cooled rice and stir-fry by pressing and flipping it until the grains are hot, separate, and slightly glossy.
- Pour the soy sauce around the hot edges of the pan to make it sizzle, then toss vigorously until the rice takes on an even brown color and a toasted aroma.
- Return the eggs to the pan, add the sesame oil and scallion greens, then toss just enough to distribute without completely breaking up the egg pieces.
- Taste, adjust with a little soy sauce or white pepper if needed, then serve piping hot in bowls or shallow plates.
Nutrition
Per serving
- Energy
- 465.4 kcal
- Protein
- 28.67 g
- Carbohydrate
- 44.46 g
- Fat
- 18.03 g
- Fibre
- 1.71 g
- Calcium
- 50.51 mg
- Iron
- 0.77 mg
- Magnesium
- 34.21 mg
