Name: Ecuadorian Fried Rice (Chaulafan)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 cup Rice; 2 cups Chicken broth; 1 tbsp Onion, diced; 1 tbsp Oil; Salt; 2 oz Bacon, diced; 8 oz Shrimp; 1 lb Chicken, shredded; 4 Eggs, beaten; Salt & pepper; 1 /2 cup Onion, diced; 4 cloves Garlic, minced; 1 cup Peas & carrots; 1 /2 cup Bell pepper, diced; 1 tbsp Soy sauce; 1 /2 tbsp Worcestershire sauce; 2 tsp Chili powder; 1 tsp Ground cumin; 1 tbsp Cilantro, chopped; 1 tbsp Oil; 2 tbsp Soy sauce; 1 /2 tbsp Worcestershire sauce; 2 tbsp Cilantro, chopped; 5 Green onions, sliced

Instructions

Rice

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1
Add all ingredients to a rice cooker and cook. Ideally, do this the day before so the rice is dryer when frying.

Protein

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1
Cook and shred the chicken - this is another good step to do the day before.
2
Heat your wok over medium heat. Add the diced bacon and cook through, stirring occasionally. Move the cooked bacon onto paper towels to drain.
3
In the same pan, sauté the shrimp until cooked. Remove and set aside.
4
Add the beaten eggs to the pan, season with salt & pepper, and cook through. Remove and set aside.

Veggies & Spices

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1
Add the oil to your wok and heat over medium.
2
Add the veggies, spices, and sauces. Cook for about 5-8 minutes, until onions & peppers are soft.

Finishing Touches

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1
Add the cooked rice, chicken, and shrimp back to the wok. Stir well, and season with salt & pepper as needed. Cook over medium heat for about 5 minutes, until a nice brown crust has developed on the rice.
2
Stir in the rest of the ingredients. Cover and heat through for 3-4 minutes.