Peruvian Fried Rice (Chaufa)

Cook the rice the morning or better yet, day before and chill for best results.  It really does make a difference.  And the way I usually get it has vienna sausages in it. Yes, you read that right but since this is usually served with the Pollo La Brasa, I omitted it below.

• 3 cup of cooked chilled rice, any type works
• 5 eggs
• 2 green onions/scallions, chopped
• 1 red pepper, diced
• 3 garlic cloves, minced
• 1 inch of ginger, grated
• 2 tbsp of soy sauce
• 1 tsp of sesame seed oil
• 1/2 tsp of cumin
• More green onions/scallions, chopped for garnish

In a large skillet, add just enough of regular oil (your choice) to cover bottom over low to medium heat. Add eggs and scallions to pan.  Stir with chopsticks or spatula to mix while it cooks.  Once it's set up and not liquidy. Remove from pan and set aside.  Add more oil to the pan and cook pepper with garlic till just fragrant over medium heat.  Add rice and break it up while it heats up. It will become easier and easier as it heats up, let it cook undisturbed for at least 3-5 minutes per "side".  While that is cooking, in a small ramekin/bowl, add the soy, sesame seed oil, and cumin. Stir.

Once the rice is all broken up and sizzling, add eggs back in and stir through.  Add the soy mixture and stir through.  Cook for another minute till it appears absorbed.  Serve with a garnish of scallions on top.