Amazonian Fried Rice (Chaufa Amazónico)

• 1 tablespoon vegetable oil, plus more as needed
• 3 thick slices of best-quality smoked bacon, diced
• 2 cooked fresh chorizo sausages (not Mexican-style, see Note), thinly sliced
• 2 large eggs, beaten
• 1 ripe plantain, diced
• 2 garlic cloves, minced
• 5 cups day-old cooked white rice
• 5 scallions, thinly sliced
• 2 leaves sachaculantro, finely chopped (see Note)
• 1/2 medium red pepper, finely diced
• 2 tablespoons soy sauce

1. Heat a large wok or saute pan over medium-high heat. Add oil and bacon. When the bacon starts to brown, add the chorizo. Cook, stirring often, until the bacon and chorizo are browned and crisp. Remove pan from the heat and transfer bacon and chorizo to a large bowl using a slotted spoon.
2. There should now be a fair amount of rendered fat in the pan. Return the pan to the heat and add the beaten egg all at once, swirling to make the eggs cover the surface of the pan. Fry the eggs until they are fluffy and cooked through. Break up with a spatula, remove the pan from the heat, and transfer the eggs to the bowl containing the chorizo and bacon.
3. Place the pan back on the burner and add a little bit of vegetable oil as needed. Once the pan is hot, add the plantains and fry, stirring often, until they are browned. Add the garlic, stir to combine with the plantains, and fry for about 30 seconds.
4. Add the rice, red pepper, scallions, sachaculantro, chorizo, bacon, and eggs to the pan. Stir thoroughly to combine all the ingredients, breaking up any large chunks of rice. Add the soy sauce and stir to combine.
5. Continue stir-frying the rice until it heats through and becomes somewhat toasty. Serve immediately with your favorite stir-fry or on its own with a drizzle of my mom's aji sauce.
6. Note: This recipe calls for fresh chorizo, which is a common type of sausage throughout Latin America. Fresh Spanish, Colombian, Cuban, or Puerto Rican chorizo will work in this, as well as Brazilian or Portuguese chourico. You can find these sausages at most Latin grocery stores. Do not use dried Spanish chorizo cantimpalo, as its flavor is too strong for this dish. Also avoid Mexican chorizo, which has a crumbly texture that will fall apart when stir-fried. If you cannot find chorizo, use smoked kielbasa or Georgia sausage. Sachaculantro is the Peruvian term for saw-tooth coriander, which is also known as culantro or recao in different parts of Latin America. It is available at many Asian and Latin American grocery stores. If you cannot find it, use 1 tablespoon chopped cilantro.

vegetable oil, bacon, chorizo sausages, eggs, plantain, garlic, white rice, scallions, sachaculantro, red pepper, soy sauce

Taken from food52.com/recipes/80946-amazonian-fried-rice-chaufa-amazonico (may not work)