Latin Style Fried Rice Recipes

Steps:

• Heat a medium nonstick skillet over high heat and coat with cooking spray. Pour the egg substitute into the pan, swirling to coat the bottom, and let cook until set, about 2 minutes.
• Transfer the egg "tortilla" to a cutting board and roll up the egg "tortilla" and slice crosswise into 1/4-inch-thick strips.
• Remove chorizo from casing and break sausage into small pieces.
• In a large skillet over medium high heat and well coated with cooking spray, add the chorizo, tofu, onion and garlic and saute, until the onions are soft and chorizo is cooked.
• Add the white wine and let reduce then add cooked rice.
• Add the soy sauce gradually according to your tastes and the strength of the brand of soy sauce. You may not need the entire 1/4 cup.
• Add the green peas or edamame.
• Cook until heated through. Stir in the egg strips and top with cilantro and season with salt, pepper and a sprinkle of lemon juice to taste.

Steps:

• Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
• Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Steps:

• Fry the bacon just past soft stage but not totally crispy (soft crisp), then drain & save the bacon fat.
• Sauté the peppers, onion, corn & garlic in 2-3 Tblsp. of the saved bacon fat, drain & then set aside.
• Fry the cold cooked rice with 2-3 Tblsp. bacon fat until hot & softly browned, (turning as little as possible).
• Add the tomatoes, chili powder, sautéed items and continue frying on medium heat, turning as infrequently as is possible until desired amount of juice from the tomatoes is evaporated out (may drain tomatoes before hand if you like the dish more firm vs. soft).

Steps:

• In 12" skillet, heat oil, add rice.
• Cook until golden brown, stirring frequently.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.