Chaufa de Pollo

Ingredients

Quantities are for one portion.

• 150 gchicken breast, cubed
• 70 gdry white rice
• 1spring onion (scallion), sliced
• 1 tbspvegetable oil
• 2eggs, beaten
• 1 tbspsesame oil
• 15 mlsoy sauce
• 1 tspgrated ginger

Method

1. Rinse the white rice and steam it until fluffy. Allow it to cool, or use leftover cold rice for the best texture.
2. Heat a wok or wide pan until very hot. Add a drop of vegetable oil and scramble the beaten eggs quickly. Remove and set aside.
3. Add the remaining vegetable oil to the wok. Fry the cubed chicken breast until browned and cooked through.
4. Add the grated ginger and the white parts of the sliced spring onion to the hot chicken.
5. Add the cold cooked rice to the wok, tossing to separate the grains and heat them through.
6. Return the scrambled eggs to the wok. Pour in the soy sauce and toss until all the rice is an even brown color.
7. Turn off the heat, drizzle with sesame oil, and fold in the green parts of the spring onion.