Arroz Chaufa

Cook the rice ahead of time, ideally the day before, and chill it in the fridge until dry and light; before cooking, break it up by hand to get rid of any clumps.

Cut the chicken breast into small cubes, mince the garlic and ginger and mash into a paste.

Lightly beat the eggs with a pinch of salt. Heat 1 tbsp oil in a skillet or wok, quickly fry the eggs into a thin omelet, cut into small squares and set aside.

Add another 1 tbsp oil to the same pan, fry the chicken over high heat for 4–5 min until golden brown, add the garlic-ginger paste and the white parts of the scallion, and cook for 1 min until fragrant.

Add the bell pepper, cut into thin strips, and stir-fry for another 2 min.

Pour in the last 1 tbsp oil, spread the chilled rice in a thin layer and stir-fry over high heat for 3–4 min, stirring occasionally.

Drizzle 4 tbsp soy sauce around the edges of the pan and add 1 tsp sesame oil, then stir so the rice colors evenly.

Return the omelet pieces and the green parts of the scallion to the pan, and stir-fry for another 1 min over high heat.

Serve immediately while hot.