A Peruvian chifa staple built for high heat. The rice stays loose and lightly toasted, with browned chicken, tender egg, and the unmistakable savory backbone of soy sauce, ginger, and scallions.
Turn what you find into an experience you can actually bring to your kitchen.
Beat the eggs just until combined, then heat the wok over medium-high heat with one quarter of the vegetable oil. Pour in the egg and cook for 45 to 60 seconds, stirring only lightly, until set but still tender; break it into large pieces, remove, and set aside.
Cut the chicken breast into small cubes, pat it dry, and season with the salt. Turn the wok up to high heat, add another portion of the vegetable oil, and spread the chicken out without crowding it; stir-fry for 4 to 5 minutes, until it has well-browned edges and is fully cooked through with no pink center. Remove and set aside.
With the wok still very hot, add the remaining vegetable oil and stir-fry the white part of the scallions, the garlic, and the ginger for 30 to 45 seconds, until fragrant without browning too far. Add the cooked white rice, well chilled and loosened; if your wok is small, work in two batches so the temperature stays high. Stir-fry for 3 to 4 minutes, breaking up any clumps, until the grains are hot, separate, and visibly drier.
Pour the soy sauce around the edge of the wok and sprinkle in the Chinese five-spice. Stir-fry for 1 to 2 minutes, until the rice is evenly seasoned, glossy but dry, with no pools of soy sauce; then return the reserved chicken and egg and toss only until everything is piping hot again.
Turn off the heat, add the remaining green part of the scallions and the sesame oil, then give everything one last toss for 20 to 30 seconds. Serve right away: if the grains are loose, the chicken is browned, and the scallions still taste fresh, it came out exactly as it should. Done! Get it to the table while it is still steaming. 🔥
