Cuban Fried Rice Recipes

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.

Steps:

• In a 4-quart saucepan add the can of peas, liquid and all, into warm rice and cover pot so rice will absorb most of pea liquid. Cut mushrooms into 1/4-inch slices and dice ham and onion.
• Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once the butter melts add mushrooms to pan. Do not stir or turn for 2 minutes. After 2 minutes turn mushrooms and add onion and remaining butter. After 2 more minutes stir once and add ham cubes and olive oil. Reduce heat to medium and cook while stirring constantly for 1 more minute to warm ham. Pour contents of frying pan into pot with rice and peas and then add all spices. Mix well and serve.

Steps:

• Heat the oil in a large, non-stick pan. Fry the onion and pepper in the oil until nearly tender. Add the garlic and saute for minute, being careful not to burn.
• Add a little of the bean liquid until all previous ingredients are soft. Add the beans with the remaining liquid. Add spices and simmer about 30 minutes. Stir in the vinegar just before serving.
• In the meantime, place rice, water, salt, and "butter" in a pot and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water has been absorbed.
• Add lime juice and allow to rest for 5 minutes. Fluff with a fork and serve with beans over the top.

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.

Steps:

• Bring beans to a boil in a saucepan.
• Strain liquid and discard.
• Loosely mash beans with a fork.
• Fry and crumble Spanish Chorizo. Discard fat.
• Fry onion till translucent.
• Fry garlic in olive oil.
• Stir in onion, garlic, olive oil, chorizos and salt/pepper.
• Return to saucepan and over low heat stir until heated thoroughly.