Pork Arroz Chaufa

Use thoroughly chilled cooked rice, ideally from the day before, and separate it until no compact clumps remain. Cut the roast pork into small cubes, finely chop the ginger, and separate the white parts of the scallions from the green tops. Keep everything next to the wok: once the first ingredient goes in, chaufa moves fast.

Heat the wok over high heat with some of the vegetable oil and pour in the beaten eggs. Let them set for a few seconds, then break them up with the spatula for 45 to 60 seconds, until they form soft pieces that are just set. Remove them before they dry out.

Add another portion of the vegetable oil and keep the wok very hot. Add the roast pork in a single layer and stir-fry for 1½ to 2 minutes, leaving it undisturbed briefly so it develops toasted, lightly caramelized edges without drying out. Remove it as soon as it is piping hot and browned on the outside.

Bring the wok back to high heat and add the remaining vegetable oil, the white parts of the scallions, and the ginger. Stir-fry for 20 seconds, just until fragrant, then immediately add the cold rice. Spread it across the bottom and leave it undisturbed for 20 to 30 seconds, until it begins to sizzle and fry; turn it, break up the final clumps, and repeat that contact for 2 to 3 minutes, until the grains are separate, piping hot, and lightly toasted in spots. Pour the soy sauce around the edge of the wok and toss for another 30 to 45 seconds, until the rice is evenly colored without becoming wet.

Return the roast pork and egg to the wok and toss for 30 seconds, just long enough to distribute them and bring everything back up to temperature. Turn off the heat, add the sesame oil and green scallion tops, and toss one final time. Serve immediately: if the rice is loose and toasted, the pork stays juicy, and its roasted sweetness comes through without being buried by soy sauce, it came out exactly right. Pork chaufa—pure chifa, pure wok. 🔥