Arroz Chaufa with Hot Dogs

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Step 1

Scramble the Eggs: Heat a splash of oil in a large wok or deep skillet/pot over medium-high heat. Pour in the beaten eggs and scramble them quickly. Don't overcook them. Remove them from the pan and set aside.

Step 2

Fry the Hot Dogs: In the same pan, add a little more oil if needed. Add the sliced hot dogs. Fry them until they are browned and slightly crispy on the edges. Remove and set aside with the eggs.

Step 3

Sauté Aromatics: Add a little more oil to the hot pan. Add the ginger, garlic, and the white parts of the green onions (and the red bell pepper if using). Sauté for 1–2 minutes until fragrant.

Step 4

Fried Rice Assembly: Increase the heat to high. Add the cold cooked rice to the pan. Stir-fry for 2–3 minutes, mixing it with the aromatics and breaking up any clumps. You want the rice to "fry" a little bit.

Step 5

Sauce It: Pour the soy sauce (and oyster sauce) evenly over the rice. Mix well until the rice has an even brown color.

Step 6

Combine: Stir the eggs and hot dogs back into the pan. Mix everything together.

Step 7

Finish: Turn off the heat. Drizzle the sesame oil over the rice and toss in the green parts of the green onions. Give it one final toss and serve hot.