Tuesday, June 26, 2012
I first had Arroz Chaufa de Pollo (Chicken) at a local Farmer's Market and really enjoyed it. Recently, I had a taste of it, once again, in the form of beef. As usual, I made it a goal to try to replicate the dish at home. And so I did a quick search online and modified this recipe from about.com. I'm not sure if there is a difference in cooking styles between Arroz Chaufa and regular Chinese Fried Rice, but this dish was delicious, nonetheless. Another great way to use up leftover rice.
1/2 lb. beef, chicken or pork, sliced into strips
1/4 cup plus 3 Tbsp. soy sauce
2 cloves garlic, minced
2 Tbsp. brown sugar
1 1/2 Tbsp. grated fresh ginger
4 Tbsp. vegetable or sesame oil
1 bunch green onions, sliced (separate the white ends from the green)
1 cup bean sprouts
4 cups cooked rice
salt and pepper to taste
1) In a medium bowl, combine 1/4 cup soy sauce, brown sugar, half of the minced garlic, and 1/2 tablespoon of grated ginger. Add meat and marinate for at least an hour.
2) Whisk together eggs and a pinch each of salt and pepper. Heat 2 tablespoon of oil over medium heat in a wok or large frying pan. Pour eggs into pan and allow to cook without mixing. Turn the egg pancake over to finish cooking. Remove egg from heat and coarsely chop. Set aside.
3) Add remaining oil in pan. Add the white parts of the green onions and the remaining ginger. Saute for 2-3 minutes.
4) Remove meat from the marinade and add to pan. Saute for a few minutes until cooked through. Add bean sprouts, the remaining green onions, and remaining soy sauce. Continue sauteing until heated through. Add rice and continue stirring until well incorporated and rice has heated through. Mix in prepared eggs and serve hot.