Get the recipe: https://nyti.ms/4bkqDYpAfter laborers flocked from China to Peru in the mid-1800s, a blend of Chinese and Peruvian cuisine known as Chifa was born. Ham El-Waylly is here to show us his simple version of arroz chaufa, or fried rice, which uses a base of chicken thighs and red bell pepper. The key to this recipe is keeping the cooking surface hot. That may be easy to achieve when using a powerful wok burner in a professional kitchen, but at home, this means cooking in smaller batches.Interested in wok cooking and how to capture that wok hei flavor at home? Read more from J. Kenji Lopez-Alt: https://nyti.ms/4a6J5my ------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).