Peruvian Arroz Chaufa

Cook white rice according to package instructions. Remove from heat and set aside to cool.

Meanwhile, heat 1 tbsp sesame oil in a very large pan or wok over medium-high. Add in the chopped onion and bell pepper and cook about 7 minutes, until softened. Add in half the scallions, the ginger, and the garlic. Cook until fragrant, about 1 minute.

Add in the chopped up chicken, plus sugar, cumin, and white pepper. Stir to mix, then add in the cooked rice.

Turn heat up to high. Pour the sesame oil, soy sauce, and rice vinegar around the outside perimeter of your pan/wok. Allow the mixture to sear slightly in the pan, then mix all together. Continue this process for 10-15 minutes, sporadically mixing the ingredients while allowing them to lightly sear (but not burn).

Meanwhile, heat cooking spray in a nonstick pan, then pour in the beaten eggs. Flip once they have solidified on the one side. Cook until just cooked through, then remove and chop into small pieces. Add the eggs into the fried rice mixture and stir to incorporate.

Serve the fried rice in bowls. Garnish with the remaining scallions. Serve with a generous drizzle of Tari Rocoto Pepper Hot Sauce. Enjoy!