The jungle of Peru is a region whose dishes are not only exotic, but delicious. One of the ingredients of this region whose taste attracts thousands of people is the “cecina” (smoked pork), which is used in a variety of foods. Then it was inevitable that at some point the smoked pork was used as an ingredient of another popular dish in Peru: chaufa rice. This recipe is from the restaurant Tucunare, that blends the typical food of the jungle with food from other regions. For four people.
- 4 tablespoons vegetable oil
- 250 g (9 oz) chopped smoked pork
- 4 eggs
- 5 cups cooked rice
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 4 tablespoons chopped green onion
- 1/2 tsp Ajinomoto
- Chinese cinnamon / cassia
Heat vegetable oil in a skillet over high heat and brown the smoked pork for three minutes. Add eggs and fry for three minutes, stirring constantly with a wooden spoon. Add rice, sesame oil, soy sauce and a hint of cassia.
Cook, stirring, for three minutes. Sprinkle with green onions and ajinomoto, stir and remove from heat. Serve.