I made this recipe for dinner last night and was pleased with how it turned out.

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Title: Arroz Chaufa (Fried Rice With Chicken & Bell Pepper)
Categories: Poultry, Vegetables, Rice, Herbs
Yield: 2 Servings

4 tb Neutral oil
2 lg Eggs; beaten
Salt
1 md Red bell pepper;
- stemmed, seeded,
- rough chopped
1/2 lb Chicken thighs;
- boned, skinned, cubed 1/2"
Fresh ginger (2");
- peeled & fine chopped
4 cl Garlic; fine chopped
1 bn Scallions;
- trimmed, thin sliced,
- white & green separated
1 tb Ground cumin
1 ts Ground white pepper;
- more for seasoning
1 ts Granulated sugar
1/4 ts MSG (optional)
2 c Cooked white rice; cooled
2 tb Soy sauce or tamari;
- more for seasoning
1 tb Sesame oil

In a large skillet or wok, heat 1 tb neutral oil over high until
shimmering. Add the eggs, season with a pinch of salt and cook
until fully cooked, flipping over once halfway through, about
2 minutes. Transfer to a cutting board, roughly chop it into small
pieces and set aside.

Return the pan to high heat and add another tb of neutral oil. Add
the bell pepper, season with a pinch of salt and cook, frequently
stirring, until lightly charred along the edges and softened, 3 to
5 minutes; transfer to a bowl.

Return the pan to high heat and add the remaining 2 tb neutral oil.
Add the chicken, season with a pinch of salt and cook, frequently
stirring, until golden brown and cooked through, about 5 minutes.

Add the ginger, garlic and scallion whites; cook, frequently
stirring, until fragrant and softened, 2 to 4 minutes. Add the
cumin, white pepper, sugar, and MSG (if using) and stir to combine.

Break up the cooled rice with your hands, so the grains are
separate, then add to the pan. Stir frequently so all the
ingredients are well incorporated and each grain of rice is coated
in fat. Add the soy sauce and sesame oil along the outside
perimeter of the pan and toss to combine. Cook, frequently
stirring, until some of the rice starts to crisp and turn toasty, 5
to 8 minutes. Add the eggs, bell pepper, and scallion greens to
the rice; toss to combine.

Cook for another minute, then taste and adjust seasoning with salt,
soy sauce, and white pepper as needed. Serve immediately.

Recipe by Ham El-Waylly

Recipe FROM: https://cooking.nytimes.com

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