Let yourself be tempted by the arroz chaufa!

It’s no longer a secret that Peru is the rising star of gastronomy around the globe. 
If  Ceviche is the most famous dish and  Pisco Sour the most fashionable cocktail in the country, many other dishes deserve to be highlighted.

This is the case of Arroz Chaufa.
Super popular in Peru, it is on almost all the menus of typical Peruvian restaurants. 
Born from a fusion between Chinese and Peruvian tradition, it is a must on the tables of every household.

The Arroz chaufa is not only an easy dish to prepare but it also comes in several forms depending on taste.
Here is  Katie Choy‘s recipe from her cookbook  Family Secrets: Experience the Flavors of Peru.

Ingredients for 4 persons)

• 1 kg chicken breast, cut into small cubes
• 2-3 teaspoons of black pepper
• 1 pinch of finely grated ginger
• 6 tablespoons soy sauce
• 8 eggs
• 1⁄4 tsp salt
• 2 tablespoons unsalted butter
• 2-3 tablespoons vegetable oil
• 6 doses of cold cooked rice (best if prepared the day before with a little extra oil and chilled)
• 5 green onions thinly sliced
• a large wok
• a large bowl
• an omelet pan

Arroz chaufa recipe 

Combine the chicken, ginger, black pepper, and 4 tbsp of the soy sauce in a medium bowl and mix.
Cover, refrigerate and let marinate for 30 minutes to 4 hours (for more flavor)

Meanwhile, prepare an omelet by beating eggs and salt in a large bowl until fluffy. 
Heat 1 case of butter in a frying pan and brown it slightly. 
Pour half of the omelet mixture into the pan and cook. 
Tilt the pan and lift the edges to allow the eggs to cook evenly. When the omelet is golden on the cooking side, turn it over quickly. Continue cooking until the consistency is light and fluffy. Remove from the skillet and repeat the process with the second half of the eggs. Divide into small pieces and set aside.

Place the wok over high heat and add 1 tbsp of oil. Wait for the oil to smoke slightly in the wok. 
Using a slotted spoon, add half of the chicken well distributed throughout the wok and leave to sit for 1 minute. Turn and grab the other side. Stir, cover, and cook an additional 2-3 minutes until the chicken is no longer pink. Remove and keep warm. 
Repeat with remaining chicken, reserving excess marinade.

Add 1 tablespoon of oil to the wok and add the chicken set aside and the rice. Mix well. 
Add the remaining soy sauce, omelet, green onions, reserved marinade, and mix well again.
Cover and cook 2-3 minutes until very hot.