Chicken Chaufa Recipe

Rinse the rice under cold water until the runoff is mostly clear to remove excess starch.

Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let the rice rest, covered, 10 minutes. Fluff with a fork then spread on a tray to cool slightly. For best texture, refrigerate until cool and dry (at least 30 minutes) or use day-old rice.

While rice is cooking, place diced chicken in a bowl. Add 1 tablespoon soy sauce, 1 teaspoon minced garlic and a pinch of black pepper. Toss to coat and let sit 10–15 minutes to marinate.

Heat 1 tablespoon neutral oil in a large, heavy-bottomed skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook, undisturbed, 2–3 minutes to sear, then stir-fry until cooked through, about 3–4 more minutes. Remove chicken to a plate and keep warm.

In the same wok or skillet, add the remaining 1 tablespoon oil and 1 tablespoon butter over medium-high heat. Add the whites of the sliced green onions, minced garlic and grated ginger. Stir-fry 30–45 seconds until fragrant but not browned.

Push aromatics to one side of the pan, add the eggs to the cleared space and scramble quickly until just set. Break into large curds and mix with the aromatics.

Add the thawed peas and carrots, diced red bell pepper (if using) and cook 1–2 minutes until warmed through and vegetables are tender-crisp.

Increase heat to high. Add 1 tablespoon vegetable oil if pan looks dry. Add the cooled rice, breaking up any clumps, and stir-fry 2–3 minutes so rice gets heated through and some grains get a slight toast.

Return the cooked chicken to the pan and toss to combine with rice and vegetables.

Pour 3 tablespoons soy sauce and 1 tablespoon oyster sauce (if using) evenly over the rice. Stir-fry continuously 2–3 minutes so sauce coats the rice.

Season with 1 teaspoon sesame oil, 1/2 teaspoon white or black pepper and 1/2 teaspoon salt (adjust to taste). Toss thoroughly to combine and heat through.

Final touches

Stir in the green parts of the sliced green onions and remove from heat. Taste and adjust seasoning. If you want more umami, add a dash more soy or a little more oyster sauce.

Serve the chicken chaufa hot, garnished with additional sliced green onions and a sprinkle of toasted sesame seeds if desired.

Portion into 4 generous servings.