Riso saltato in stile FUSION - Arroz Chaufa | Riso Chaufan - Troppo Gusto

Cook the Jasmine rice in 2 cups of water until tender.

In a pan, heat some olive oil and sauté the chopped chicken until cooked through.

Add the chopped scallions and ginger to the pan and stir-fry briefly.

Incorporate the cooked rice into the pan and mix well with the chicken and vegetables.

Add the oyster sauce, soy sauce, sugar, cumin, and black pepper to the mixture and stir to combine.

Push the rice mixture to one side of the pan, crack the eggs into the empty side, and scramble them until cooked.

Mix the scrambled eggs into the rice and serve hot.

Spice Level:

Dietary

Allergens