Peruvian-Chinese fried rice (Arroz chaufa)

1. Ideally cook the rice in salted water the day before and store it spread out in the fridge – cold, slightly dried rice doesn't clump when stir-fried.

2. Cut the chicken breasts into small cubes, season with salt and pepper and toss with 1 tbsp soy sauce; slice the white and green parts of the spring onions separately, and finely chop the ginger and garlic.

3. Beat the eggs and make a thin omelette in a wok with 1 tbsp oil, then lift out, roll up and cut into strips.

4. Heat the wok well with the remaining oil and stir-fry the chicken for 3-4 minutes until browned all over, then add the ginger, garlic and the white spring onion and toss for 1 minute.

5. Add the cold rice, breaking up any lumps, and stir-fry over high heat for 4-5 minutes, then drizzle with the remaining soy sauce and sesame oil and toss thoroughly.

6. Finally fold in the egg strips and the green spring onion and serve immediately.

Tip: Chaufa is the most popular dish of Lima's chifa restaurants – it's also great made with leftover roast meat or prawns.