Peruvian Rice Dish

Summary

Ingredients

• 600 g chicken breast fillet (s)
• 2 cup rice
• 140 g bacon, diced
• 1 slice (s) ham, cooked, approx. cm thick
• 1 onion (s)
• 2 cloves garlic
• 1 bunch spring onion (s)
• 3 egg (s)
• 4 tablespoons milk
• 4 tablespoon soy sauce
• salt
• pepper
• Paprika powder
• oil

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Instructions

1. Cook the chicken breasts in salted water, remove and cut into small pieces. Transfer to a large bowl. Boil the rice and add it to the bowl with the chicken.
2. Dice the boiled ham. Finely chop the onion, the white part of the spring onions and the garlic cloves. Cut the green leaves of the spring onions into rings.
3. Leave out the bacon cubes in a pan and roast them, add the cooked ham and fry them briefly. Add the onions and garlic to the pan and fry them. Finally, briefly toast the spring onion leaves.
4. Deglaze with a tablespoon of soy sauce and add the whole thing to the bowl, mix well.
5. Whisk the eggs with the milk and a little salt, pepper and paprika powder. Heat some oil in the pan, pour in the egg mixture and let it set. Bake on both sides like a pancake and cut into small pieces with the spatula. Put in the bowl.
6. Mix the contents of the bowl well, season with salt, pepper, paprika powder and soy sauce (a few tablespoons can be used). It is best to let it steep for a few hours before consumption, then it tastes better.
7. This dish can be eaten both warm and cold.