Recipe
Chef-Style Fried Rice
Fried rice stir-fried in a wok with roasted pork, ham, bacon, shrimp and egg. A Cuban leftovers dish that is quick and full of flavor.
- Preparation15 min
- Cooking15 min
- Total time30 min
- Servings4 servings
- DifficultyEasy
Fried rice is one of the stir-fried rice dishes that came to us as an influence of Asian culture in Cuba. It is a very handy leftovers dish on the Island, ideal for giving a second life to leftover white rice.
There are many versions and, generally, it is prepared in a wok, a deep and wide pan in which many ingredients can be stir-fried at once. This is our chef's version: delicious, nutritious and quick to make.
Ingredients
Check off the ingredients you have.
Method
- Wash and cut all vegetables into fine julienne or cubes. Cut the chives very finely and reserve them for the end.
- Also cut the meats and cured meats into cubes.
- Beat the eggs, prepare an omelet or scrambled eggs and reserve everything.
- Place the wok over high heat and add the oil. When hot, add the onion and garlic, stir-fry them and remove them.
- Cook each ingredient separately in the wok and reserve them.
- When you have everything ready (the mise en place), mix all ingredients in the wok over high heat, without stopping stirring so that the heat is distributed evenly.
- Incorporate the cooked white rice and mix well.
- Add the soy sauce and continue stir-frying. When it is well integrated, taste and adjust the salt level.
- To finish, add the bean sprouts and chives, mix and let the rice rest for a couple of minutes.
- Stir-fry one last time and serve it freshly made, with a fried egg on top if you like. Enjoy!
CiberCuba
Original video
In Spanish
