Riz frit dominicain (Chofán)

Break up the cold cooked rice with your fingers so no clumps remain; cold, day-old rice fries much better than fresh warm rice because the grains are drier and separate instead of turning mushy.

• 600 g cooked white rice

✅ C'est prêt quand : the rice is loose, grain by grain, with no sticky lumps

Season the chicken, pork and salami with half the garlic, the black pepper, salt and a splash of soy sauce. Heat 2 tablespoons of oil in a wok or large skillet over high heat and cook the meats, stirring often, until the chicken and pork are browned on the outside and fully cooked through, with no pink left inside (internal temperature of about 74°C/165°F). Remove and set aside.

• 200 g chicken
• 150 g pork
• 100 g salami or ham
• 2 cloves garlic
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp soy sauce
• 2 tbsp oil

✅ C'est prêt quand : the meats are browned and cooked through with no pink remaining