Imported from TikTok

Chicken Chaufa Rice

Name: Chicken Chaufa Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: egg (For the omelet; the creator also mentions serving the dish with a fried egg as an alternative.); salt (To taste; for seasoning the egg and chicken.); pepper (To taste; for seasoning the egg and chicken.); oil (For cooking in the wok; amount not specified.); chicken (Amount and cut not specified.); green onions or scallions (Use the white part for the stir-fry and reserve the green part for finishing; amount not specified.); bell pepper (Amount not specified.); garlic (Amount not specified.); ginger (Amount not specified.); cooked rice (Amount not specified.); sillao or soy sauce (Add a little; amount not specified.); oyster sauce (Amount not specified.); sesame oil (Amount not specified.)

Recipe by @cravingsjournal @cravingsjournal · TikTok

Imported by Jorge Martínez García on SeeMeCook

Homemade chicken chaufa rice, stir-fried with vegetables, ginger, garlic, and sauces, then finished with an egg omelet and green onions. The rice is left undisturbed in the wok for a few minutes to form golden crispy bits.

4 servings45 minSouth Asian

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Ingredients

egg (For the omelet; the creator also mentions serving the dish with a fried egg as an alternative.)
salt (To taste; for seasoning the egg and chicken.)
pepper (To taste; for seasoning the egg and chicken.)
oil (For cooking in the wok; amount not specified.)
chicken (Amount and cut not specified.)
green onions or scallions (Use the white part for the stir-fry and reserve the green part for finishing; amount not specified.)
bell pepper (Amount not specified.)
garlic (Amount not specified.)
ginger (Amount not specified.)
cooked rice (Amount not specified.)
sillao or soy sauce (Add a little; amount not specified.)
oyster sauce (Amount not specified.)
sesame oil (Amount not specified.)

Steps

1
Beat the egg with salt and pepper. The creator notes that the dish can also be served with a fried egg, although an omelet is used in this preparation.
2
Heat a skillet or wok with oil and cook the egg on both sides until browned. Remove it, cut it into small cubes, and set aside.
3
Heat a wok with oil. Brown the chicken on both sides, cooking it in batches so it can brown properly. Season with salt and pepper, and set the chicken aside.
4
In the same wok, add the green onions or scallions and bell pepper. Brown them.
5
Add the garlic and ginger. Stir for 1 minute.
6
Add the cooked rice to the wok.
7
Add a little sillao or soy sauce, the oyster sauce, and the sesame oil. Return the chicken to the wok and mix everything together.
8
Flatten the rice in the wok and leave it undisturbed for 2–3 minutes so crispy bits can form. Then stir it.
9
Finish by adding the reserved egg and the green part of the scallions or green onions.

Notes

The post directs readers to an external recipe, but no quantities or rice preparation are provided here; no measurements have been added. The transcript does not specify quantities, chicken cuts, or cooking times for browning the ingredients.