Fried Rice Cuban Chinese Style Recipes

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

FRIED RICE, CUBAN CHINESE STYLE

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.

CUBAN FRIED RICE

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.