Arroz Frito Portuguesa Fried Rice Recipes

PORTUGUESE TOMATO RICE (ARROZ DE TOMATE)

Steps:

• In a medium pot with a tight-fitting lid, melt bacon fat in the oil over medium high.
• Add onions and garlic and cook for 2 minutes.
• Add tomatoes with their juice, cover and simmer for 30 minutes.
• Add stock, bring to a boil and add rice, salt and pepper.
• Cover and after it comes to a boil, lower to a gentle simmer and cook 20 minutes covered.
• Remove from heat and fluff with fork before serving.

ARROZ BLANCO CON PLATANOS FRITOS WHITE RICE WITH FRIED PLANTAINS

Steps:

• In a heavy 4-quart stockpot, heat the oil over low heat. Add the onion and fry until soft and clear, about 5 minutes. Add the garlic and continue to fry for another 3 to 5 minutes. Add the rice and stir well. Fry slowly without moving it too much, about 10 minutes. Stir in the hot chicken stock and the hierbabuena or mint. Add salt and pepper to taste. Cover and let cook for 15 to 20 minutes, or until all the stock is absorbed. Do not peek at or stir the rice during the cooking process.
• Cut the plantains in half. Cut each half lengthwise into 1/4-inch thick slices (about 4 to 5 slices). In an 8-inch cast-iron frying pan, heat the oil until smoking. Add the plantains and fry 3 to 5 minutes on each side or until brown. Remove them from the oil and drain on paper towels. Mound the rice on a plate or a platter and serve with the fried plantains on top.

ARROZ FRITO PORTUGUESA (FRIED RICE)

Steps:

• Powder the saffron in a small bowl using your finger tips. Stir in one tablespoon of water and set aside.
• In a wok or a large saute pan, heat one tablespoon of the oil and add the beaten egg. Immediately tilt the pan, spreading the egg to coat the bottom of the wok. As soon as the egg sets, turn off the heat. Scrape the omelet into a bowl, breaking into pieces.
• Add the remaining oil to the wok over high heat. Add the ginger, sizzle for 15 seconds, then add the tomatoes and saffron water. Cook, stirring constantly, until the contents turn thick and glazed (about four minutes). Add the onions and cook an additional minute. Fold in the rice, salt, pepper and oyster or soy sauce. Cook until the contents are heated through (about two minutes). Stir in the peas and egg pieces, tossing for about 30 seconds. Add the scallions and serve immediately.