Best Cuban Fried Rice Recipes

Fried Rice, Cuban Chinese Style image

Provided by FloridaGrl

Categories Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups cooked white rice (without salt)
1 lb cooked pork, cut into small pieces
1/2 lb smoked ham, cut into small strips
1/2 lb shrimp (small)
3 tablespoons peanut oil
3 garlic cloves, mashed
1/2 teaspoon fresh ginger, minced
6 eggs
4 tablespoons soy sauce
2 bunches scallions, chopped (including green part)

Steps:

Peel, devein and boil shrimp.
Heat 1 tbsp oil in large skillet.
Beat eggs, and pour into skillet and make a very thin omelette. Cut omelette into strips like the ham. Set aside.
Heat rest of oil. Fry garlic until golden and discard.
Add rice to oil and stir with a large two tined fork until rice is well coated.
Add pork, ginger, shrimp, ham and egg. Stir well, add soy sauce and stir in scallions.
Serve immediately.

Nutrition Facts : Calories 877.1, Fat 41.9, SaturatedFat 12.6, Cholesterol 559.7, Sodium 2299.5, Carbohydrate 49.6, Fiber 3, Sugar 3, Protein 72.1

Cuban Fried Rice image

Provided by ratherbeswimmin

Categories Healthy

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

6 eggs
1 tablespoon soy sauce
2 tablespoons chicken stock or 2 tablespoons chicken broth
peanut oil or vegetable oil, for frying
1 cup chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
4 cups cooked rice, chilled
1/2 cup chicken stock or 1/2 cup chicken broth, mixed with 2 tablespoons soy sauce
2 cups diced ham (or leftover lechon asado)
1/2 cup chopped green onion
1/2 cup frozen green pea

Steps:

Beat the eggs with a whisk, adding soy sauce and chicken broth.
Heat a tablespoon or 2 of oil in a 5-quart or large saute pan or wok, rolling the oil around to coat bottom and sides.
When the oil is very hot, pour half of the egg mixture in so that it coats the bottom; it should look like you are making a giant pancake.
Decrease heat to med-low and cook thoroughly, flipping once.
Remove from pan and cut the egg into long, thin strips.
In the same pan, add a little more oil and saute the onion and green pepper over med-low heat until the onion is soft and translucent.
Decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; don't let the garlic brown.
Add in the rice and a little more oil; fry for about 5 minutes, stirring often.
Add in some chicken stock, enough to flavor the rice, but not enough to make it soupy.
Add the rest of the scrambled eggs and a dash or two of soy sauce; add in the diced lechon and stir sparingly; continue cooking 5 minutes.
Gently fold in the green onions, green peas, and egg strips.
Remove from heat, cover, and let stand for a minute or two; serve hot.