Fried Rice Cuban Chinese Style
Discover the vibrant fusion of flavors with this Fried Rice Cuban Chinese Style recipe—where traditional Chinese techniques meet the bold, savory flavors of Cuban cuisine. Perfectly suited for using up day-old white rice, this dish features a delightful medley of proteins, including succulent shrimp, tender Cuban roasted pork, and smoky diced ham. Tossed with aromatic garlic, crisp peas and carrots, and a splash of soy sauce, it’s brought to life with the warm, nutty essence of sesame oil. Topped with fresh green onions for a burst of brightness, this fried rice delivers a satisfying balance of textures and flavors in every bite. Ready in just 30 minutes, it’s an easy, crowd-pleasing meal perfect for weeknight dinners or gatherings. With its irresistible combination of Cuban and Chinese culinary traditions, this one-pan recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 cups cooked white rice (preferably day-old)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 4 stalks green onions, chopped (reserve some for garnish)
- 2 eggs
- 1 cup cooked shrimp (peeled and deveined)
- 1 cup diced cooked pork (such as Cuban roasted pork)
- 1 cup diced cooked ham
- 1 cup frozen peas and carrots mix
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all the ingredients beforehand: chop the vegetables and proteins, mince the garlic, and measure the sauces.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Crack in the eggs and scramble them quickly. Once cooked, remove them from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced cooked pork, ham, and shrimp. Stir-fry for 2–3 minutes, or until heated through. Remove from the pan and set aside.
Lower the heat to medium and add the sesame oil to the pan. Stir in the minced garlic and cook for about 30 seconds, until fragrant. Then, add the frozen peas and carrots mix and stir-fry for 2–3 minutes until softened.
Push the vegetables to one side of the skillet and add the cold, cooked rice. Break up any clumps with your spatula and stir-fry with the vegetables for about 2–3 minutes.
Return the scrambled eggs, pork, ham, and shrimp to the skillet. Mix everything together thoroughly, ensuring the proteins and vegetables are evenly distributed throughout the rice.
Drizzle the soy sauce over the rice and stir until evenly coated. Add salt and black pepper to taste.
Sprinkle the chopped green onions over the fried rice and mix well. Cook for an additional minute to heat everything through.
Transfer the fried rice to a serving platter and garnish with reserved green onions. Serve hot.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 6804 mg | 296% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 17.1 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
