MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz Chaufa (Fried Rice w/Chicken & Bell Pepper)
Categories: Poultry, Vegetables, Rice, Herbs
Yield: 3 servings

4 tb Neutral oil
2 lg Eggs; beaten
Salt
1 md Red bell pepper; stemmed,
- seeded, rough chopped
1/2 lb Boned, skinned chicken
- thighs; in 1/2" cubes
1 (2") piece fresh ginger,
- peeled & fine chopped
4 cl Garlic; fine chopped
1 bn Scallions; trimmed, thin
- sliced, white & green
- portions separated
1 tb Ground cumin
1 ts Ground white pepper; more
- for seasoning
1 ts Granulated sugar
1/4 ts MSG (opt)
2 c Cooked white rice; cooled
2 tb Soy sauce or tamari; more
- for seasoning
1 tb Sesame oil

In a large skillet or wok, heat 1 tablespoon neutral oil
over high until shimmering. Add the eggs, season with a
pinch of salt and cook until fully cooked, flipping over
once halfway through, about 2 minutes. Transfer to a
cutting board, roughly chop it into small pieces and set
aside.

Return the pan to high heat and add another tablespoon
of neutral oil. Add the bell pepper, season with a pinch
of salt and cook, frequently stirring, until lightly
charred along the edges and softened, 3 to 5 minutes;
transfer to a bowl.

Return the pan to high heat and add the remaining 2
tablespoons neutral oil. Add the chicken, season with a
pinch of salt and cook, frequently stirring, until
golden brown and cooked through, about 5 minutes.

Add the ginger, garlic and scallion whites; cook,
frequently stirring, until fragrant and softened, 2 to 4
minutes. Add the cumin, white pepper, sugar and MSG (if
using) and stir to combine.

Break up the cooled rice with your hands, so the grains
are separate, then add to the pan. Stir frequently so
all the ingredients are well incorporated and each grain
of rice is coated in fat. Add the soy sauce and sesame
oil along the outside perimeter of the pan and toss to
combine. Cook, frequently stirring, until some of the
rice starts to crisp and turn toasty, 5 to 8 minutes.
Add the eggs, bell pepper and scallion greens to the
rice; toss to combine.

Cook for another minute, then taste and adjust seasoning
with salt, soy sauce and white pepper as needed. Serve
immediately.

By: Ham El-Waylly

Yield:2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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