Leon Arroz Chaufa Recipe

Marinate chicken

Cut chicken thighs into 1/2-inch pieces. In a bowl combine 2 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp grated ginger, 1 tsp minced garlic and 1 tbs vegetable oil. Add chicken, toss to coat, and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbs neutral oil and swirl. Add the marinated chicken in a single layer and spread out. Let sear, undisturbed, 2 minutes, then stir-fry until cooked through and edges are lightly browned, about 3–4 more minutes. Transfer cooked chicken to a plate and set aside.

Prepare eggs

Crack 3 eggs into a bowl, add 1 tsp fine salt and beat lightly. Wipe the wok clean, heat over medium-high, add 1 tbs neutral oil for scrambling. When oil is shimmering, pour eggs in and let sit 10–15 seconds, then gently scramble until just set but still soft. Transfer eggs to a plate and break into large curds.

Add rice

Increase heat to high. Add 1 tbs neutral oil to the wok. Add 4 cups cooled cooked rice, breaking up any clumps with the back of a spatula. Stir-fry rice 2–3 minutes until heated through and beginning to dry slightly.

Sauté aromatics

Push the rice to the side of the wok and add 1 tbs neutral oil in the cleared space. Add the diced yellow onion and the white parts of the scallions; stir-fry 1–2 minutes until fragrant and translucent. Add 1 tsp minced garlic and 1/2 cup diced red bell pepper; stir 30 seconds.

Add vegetables

Stir the vegetables into the rice, then add 1 cup thawed peas and carrots mix. Continue to stir-fry on high for 1–2 minutes until vegetables are heated through but still bright.

Season the fried rice

Return the cooked chicken and scrambled egg curds to the wok. Drizzle 2 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil over the rice. Sprinkle 1/2 tsp white pepper and 1/2 tsp sugar. Toss continuously to combine and to coat the rice evenly, stir-frying 1–2 minutes. Taste and adjust seasoning—add up to 1 tbs more light soy sauce if you prefer saltier.

Turn off the heat. Stir in the green parts of the sliced scallions. Transfer arroz chaufa to a serving platter. Garnish with 2 tbs chopped cilantro if using and serve with lime wedges on the side for brightness. Serve hot.