Chinese Peruvian Tongue Fried Rice

Ingredients

Beef Tongue:

• 1 package Rumba Meats® Beef Tongue
• ½ onion
• 4 garlic cloves
• 3 green onions, ends trimmed
• 2½ tablespoons olive oil, divided
• 3 large eggs, lightly beaten, seasoned with a pinch of salt and black pepper
• 1 red bell pepper, roughly chopped
• 1 yellow bell pepper, roughly chopped
• 2 garlic cloves, chopped
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 tablespoon aji amarillo paste
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon toasted sesame oil
• 2 tablespoon soy sauce
• 4 cups cooked white rice, chilled
• 1 bunch green onions, sliced into 1-inch pieces

Instructions

1. For beef tongue: Combine tongue, onion, garlic, and green onions in an instant pot. Add water to cover. Lock pressure cooker lid, select pressure cooking setting, and cook for 75 minutes on high pressure with full natural release or until beef tongue is tender and reaches an internal temperature of 160ºF.
2. Remove tongue from stock. Peel off the outer layer of tongue and trim fat. Slice tongue and rough chop into bite-size pieces. Reserve about 3 to 4 cups chopped tongue for stir fry and save the rest for another recipe. Discard stock.
3. Heat ½ tablespoon oil in a small nonstick skillet over low heat. Add beaten egg and cook for 2 minutes. Flip and cook egg pancake for 1 minute. Transfer to a cutting board and coarsely chop. Set it aside.
4. For tongue fried rice: Heat 2 tablespoons oil in a large skillet over high heat. Add bell peppers, garlic, ginger and aji amarillo. Cook, frequently stirring, for 2 minutes.
5. Add chopped tongue, season with cumin and salt and toss to combine. Cook for 3 minutes or until tongue is fully heated, stirring frequently.
6. Add sesame oil, soy sauce and rice and stir until blended, taking care to break up any clumps in rice. Let stir fry sit on heat without stirring for 2 minutes to develop a light crust on the bottom of the skillet, then continue cooking for 3 to 4 minutes, stirring frequently until rice is fully heated.
7. Add chopped egg pancake, and green onions and cook for 2 minutes, stirring frequently until fully heated. Top with green onions.
8. Serve Chinese Peruvian fried rice with additional soy sauce, if desired.