Friday, August 27, 2010
Arroz Frito Cubano: Cuban Fried Rice
This is how I learned to make fried rice growing up in a Cuban household.
Measure 2 cups of uncooked long grain white rice and cook using your preferred method (i.e, rice cooker, stove top, etc) making sure it results in fluffy rice, not sticky rice. It's best to make the rice the day before and refrigerate over night.
For the fried rice:
1 lb Ham, diced
1 lb Smoked Pork Chops, diced
1 lb Shrimp, cleaned and deveined
3 Eggs, beaten
14 oz can bean sprouts, drained
1 clove garlic, minced
peanut oil or vegetable oil
There are quite a few step involved in this recipe. I'm going to break it down for you as best I can.
Leave the soy sauce bottle on the dinner table for those who always want more. Enjoy.