MMMMM----- Recipe via Meal-Master (tm) v8.06

     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 Boned, skinned chicken
          - thighs; in 1/2" cubes
     1    Fresh ginger piece (2");
          - peeled & fine chopped
     4 cl Garlic; fine chopped
     1 bn Scallions; trimmed, thin
          - sliced, white & green
          - portions 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

 Uncle Dirty Dave's Archives

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