Dominican Chofán

Ingredients

• 1¼ lb boneless, skinless chicken thighs
• 4 cup cooked white rice, day-old
• 6 oz ham, diced
• 3 eggs
• ⅓ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 3 clove garlic, minced
• 1 tbsp ginger, grated
• 1 onion, small diced
• 1 cup carrots, diced
• 1 green bell pepper, diced
• ½ cup frozen peas
• ½ cup scallions, sliced (optional)
• 3 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Cut chicken thighs into 1-inch pieces and season with salt and pepper. Whisk eggs in a small bowl.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. Add another tablespoon of vegetable oil to the skillet. Pour in whisked eggs and scramble until just set. Remove eggs and set aside, breaking them into smaller pieces.
4. Add the remaining tablespoon of vegetable oil to the skillet. Add diced ham, onion, carrots, and green bell pepper. Sauté for 5-7 minutes until vegetables are tender-crisp. Add garlic and ginger and cook for 1 minute more until fragrant.
5. Stir in the day-old rice, breaking up any clumps. Add the cooked chicken and scrambled eggs back to the skillet.
6. In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the rice mixture and stir well to combine, ensuring everything is evenly coated.
7. Add frozen peas and cook for another 2-3 minutes, stirring constantly, until heated through. Taste and adjust seasoning if needed.
8. Serve hot, garnished with sliced scallions if desired.