Stage 1: Preparing Your Ingredients

1. Marinate your meat in garlic, ginger, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon Chinese cooking wine, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Cover and refrigerate for at least an hour.
2. Beat 3 eggs in a bowl with a pinch of salt, then pour them into a pan over medium-high heat. 
3. Fry the beaten egg for ~1 minute, then cut the cooked omelette into cubes and set aside.

Stage 2: Cooking the Rice

1. Put your basmati rice in a large bowl and rinse it under a cold running tap until the water runs clear.
2. Next, submerge and soak the rice in fresh water for 15 minutes.
3. Drain the rice and allow to air-dry for 10 minutes.
4. Heat a tablespoon of olive oil in a stock pot over high-heat, then stir in the rice and coat each grain evenly with oil.
5. Ladle in 4 cups of your chicken stock followed by a tablespoon of sesame oil and about half a tablespoon of salt. Stir everything well.
6. Bring to a boil, put the lid on, and cook for 18 minutes over the lowest possible simmering setting on your stove.
7. After 18 minutes, turn off the heat and keep the lid on for another 10 minutes.
8. Finally, fluff the rice gently with a fork and spread it evenly on a tray to cool.

Stage 3: Stir Frying Your Arroz Chaufa

1. Heat a tablespoon of olive oil in a wok over high stovetop heat.
2. Add your garlic, ginger and meat, then stir-fry for about 2 minutes as the meat starts to sear.
3. Add your aji amarillo chilis, bell peppers and carrots, sauteing them briefly as you continue to mix everything around.
4. Add rice and stir well for another minute as you season everything with soy sauce, salt, and pepper.
5. Drizzle sesame oil over your arroz chaufa and sprinkle in spring onions. Top it with your pieces of cut up omelette, then serve hot. Enjoy!