Arroz Chaufa (Fried Rice with Chicken and Bell Pepper)

cooking.nytimes.com

Joan Haiden

4 tablespoons neutral oil, like grapeseed

2 large eggs, beaten

Kosher salt

1 medium red bell pepper, stem and seeds removed, roughly chopped

½ pound boneless, skinless chicken thighs, cut into ½-inch cubes

1 (2-inch) piece fresh ginger, peeled and finely chopped

4 garlic cloves, finely chopped

1 bunch scallions, trimmed and thinly sliced, white and green portions separated

1 tablespoon ground cumin

1 teaspoon ground white pepper, plus more for seasoning

1 teaspoon granulated sugar

¼ teaspoon MSG (optional)

2 cups cooked white rice, cooled

2 tablespoons soy sauce or tamari, plus more for seasoning

1 tablespoon sesame oil

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer