Hello! It's great to see you here.
Today we're going to make one of my favorite dishes: a version of Chaufa-style rice with meat and
veggies.
Here are the ingredients:
For the rice:
- 1 cup of rice (or however much you want)
- Chicken bouillon powder
- Salt
- Chopped green onion
- Ham
- 2 eggs
For the meat:
- Any meat you like (I'm using beef)
- green onion
- 1 carrot
- Soy sauce (to taste)
- Flour
- 1 clove of garlic or garlic powder
- Seasonings of your choice
Now, I have a bad habit of cooking like a grandma with 30 years of kitchen experience - so yeah,
the measurements are going to vary a bit depending on your taste
Let's start with the rice.
If this is your first time, remember: for every cup of rice, use two cups of water. Works with any
measurement - cups, ladles, mugs whatever.
In a pot, saut the rice in a bit of oil over medium heat. Keep stirring so it doesn't burn or stick.
After about 40 seconds (or whenever you feel like it's good), add hot water - same amount as the
rice but doubled. I'm using 2 cups.
And now - my favorite part - the best Chilean invention ever: the bread toaster.
Put it under the pot to distribute the heat evenly.
But! Only if you're using a gas stove. If your stove is electric, skip it.
Turn the heat down as low as it goes. Add salt and chicken bouillon powder. Mix well and cover the
pot.
Important rule: Don't. Lift. The. Lid.
It'll be ready in 15-20 minutes, but if your lid is see-through, look for bubbles.
When the bubbles are gone, leave it for 2-4 more minutes. Turn off the heat and let it rest - no
peeking.
Don't ask why - just enjoy the magic.
Let's move on to the meat.
I bought pre-cut beef, but if you didn't, just slice it into thick strips - too thin and it'll cook too fast.
Season it with spices and a bit of salt. Don't go overboard - the soy sauce will do its thing later.
Wash your veggies.
Cut the carrot into thin sticks - the kind your kid could use to build a tiny house
Now the green onion has two cuts:
- Straight and thin for the rice
- Diagonal and thicker for the meat
Some people go wild with the size, but I keep it small - helps the flavors blend better, and kids don't
panic when they see "too much veggie."
Garlic time!
I'm not a big fan, so I often use garlic powder. But today, we'll chop one clove - not too big, not
mushy. Just nice.
Add oil to a large pan - we don't want overflow.
Medium heat.
Add the garlic, saut for 1 minute.
Then add the meat.
Cook it until it's brown on the outside but still a bit raw inside.
Now add the diagonally cut green onions and the carrots. Stir-fry a bit more.
Time for soy sauce - to taste.
I use a tablespoon, but follow your heart.
Mix, then add hot water - just enough to cover the bottom of the pan.
Too little soy? Add more.
Too much soy? Don't worry.
Trust. The. Process.
Cover the pan and keep going.
Now mix the flour with hot water.
It should look exactly like that legendary glue from Art Attack.
If you know, you know.
No lumps, please - we want this to thicken the sauce.
Once it's ready, pour it into the pan. Stir for one minute, then turn off the heat and keep it covered.
Remember the ham and eggs? Their time to shine has come.
Cut the ham into small squares. Saut for a few minutes until it's fully cooked.
Set it aside, or push it to the side of the pan if it's big enough.
Add the eggs with a pinch of salt. Scramble well.
I like chopping them directly in the pan - or you can make an omelet and cut it into pieces.
Add the ham, eggs, and chopped green onion to the rice.
Mix everything reeeally well so it's fully blended.
And that's it - all done!
Ready to serve.
You can pair this with whatever salad you like - totally up to you.
Thanks so much for watching.
And sorry for the quality - I'm not a cooking YouTuber
Thanks for being here. See you next time!