Ingredients
- 4 cups cold cooked rice
- 400 g chicken, in cubes
- 3 eggs
- 4 scallions
- 1 red bell pepper
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves
- 1 small piece kion (ginger)
- Oil and salt
Step-by-step
Using a different robot? Switch it here:
- Beat the eggs and make an omelette in a separate pan, cut into strips and set aside.
- Chop the garlic and kion 4 sec/speed 6 and sauté with oil 3 min/120°C/speed 1.
- Add the chicken and cook 8 min/120°C/reverse/spoon speed.
- Add the bell pepper in strips and cook 3 min/120°C/reverse/spoon speed.
- Add the cold rice, soy sauce and sesame oil. Mix 4 min/100°C/reverse/spoon speed.
- Add the omelette strips and chopped scallion. Mix 1 min/reverse/spoon speed and serve.
Tips
- Cold, day-old rice keeps the chaufa from turning sticky.
- The sesame oil at the end brings out the chifa aroma.
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