Chaufa de Pollo

Step 1

Cut the chicken breast into 0.5-inch cubes across the grain (so each piece is smaller than a die). Spread the cooked rice on a plate and press with your fork to break up any clumps.

Step 2

In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil until combined.

Step 3

In another small bowl, crack both eggs and whisk with a fork until the white and yolk are fully blended, about 20 seconds.

Step 4

Chop the white and light green scallion parts into 0.25-inch pieces; set aside separately from the dark green tops.

Step 5

Heat 1.5 tablespoons of vegetable oil in a 14-inch wok or large skillet over medium-high heat until it shimmers and slides quickly when tilted, about 90 seconds.

Step 6

Add the minced garlic and ginger to the hot oil and stir constantly for 20 seconds until the kitchen smells powerfully fragrant (so the spices release their flavor into the oil).

Step 7

Add the diced chicken to the wok and stir-fry over medium-high heat, breaking up any clumps with your spoon, until the chicken is cooked through and no pink remains inside, about 6–8 minutes.

Step 8

Push the cooked chicken to the side of the wok, creating an empty space in the center. Pour the beaten eggs into the empty space and let them sit for 15 seconds without stirring.

Step 9

Stir the eggs gently with a wooden spoon, scrambling them into small pieces, until they are completely set and no liquid egg remains, about 45 seconds.

Step 10

Add the remaining 1.5 tablespoons of vegetable oil and the rice to the wok, breaking up any remaining clumps with the back of your spoon as you stir.

Step 11

Stir-fry the rice and chicken together over medium-high heat for 2 minutes, stirring constantly, until everything is heated through.

Step 12

Pour the soy sauce mixture over the rice and stir continuously for 30 seconds until the liquid is fully absorbed and the rice glistens.

Step 13

Add the diced bell pepper and the white and light green scallion pieces to the wok and stir for 20 seconds until warmed through.

Step 14

Taste the chaufa and add salt and pepper to taste, stirring once more.

Step 15

Scoop the chaufa onto plates or into bowls, dividing evenly among 4 servings.

Step 16

Scatter the reserved dark green scallion tops over each serving and serve immediately with lime wedges on the side.