Arroz Chaufa

Ingredients

• 400 gday-old rice
• 300 gpork loin — diced
• 2eggs
• 3 tbspsoy sauce
• 1 tbspsesame oil
• 2scallions
• 1 tbspginger — minced
• 1 tspaji amarillo
• to tastefine sea salt

Method

1. Begin by cutting the 300 g pork loin into bite-sized pieces, approximately 1-inch cubes. Season the pork with a pinch of fine sea salt and 1 tsp of aji amarillo, ensuring each piece is evenly coated. This will infuse the meat with flavor and a hint of heat.
2. Heat a large wok or a heavy-bottomed skillet over high heat and add 1 tbsp of sesame oil. Once the oil is shimmering, add the seasoned pork pieces in a single layer. Allow them to brown deeply on one side before turning, which should take about 3 to 4 minutes per side. The pork should develop a rich, caramelized crust.
3. Once the pork is browned, reduce the heat to medium and add 1 tbsp of finely minced ginger to the pan. Stir it around the pork for about a minute until it becomes fragrant, which will enhance the overall aroma of the dish.
4. Push the pork and ginger to one side of the pan and crack 2 eggs into the empty space. Scramble the eggs gently, mixing them with the pork once they are mostly set. This will create a cohesive mixture with varied textures.
5. Add the 400 g of day-old rice to the pan, breaking up any clumps with a spatula. Pour in 3 tbsp of soy sauce, ensuring the rice is evenly coated. Stir-fry the mixture for about 3 minutes, allowing the rice to absorb the flavors and heat through completely.
6. Slice 2 scallions thinly and add them to the pan, stirring them into the rice and pork mixture. The scallions should wilt slightly but retain a vibrant green color, adding freshness and a mild onion flavor.
7. Taste the Arroz Chaufa for seasoning and adjust with more fine sea salt if necessary. Serve the dish hot, ideally with a side of bread or salad to complement the savory flavors.