Cuban Fried Rice

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 eggs
• 1 tablespoon soy sauce
• 2 tablespoons chicken stock or 2 tablespoons chicken broth
• peanut oil or vegetable oil, for frying
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3 garlic cloves, minced
• 4 cups cooked rice, chilled
• 1/2 cup chicken stock or 1/2 cup chicken broth, mixed with 2 tablespoons soy sauce
• 2 cups diced ham (or leftover lechon asado)
• 1/2 cup chopped green onion
• 1/2 cup frozen green pea

Recipe

• 1 beat the eggs with a whisk, adding soy sauce and chicken broth.
• 2 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.
• 3 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.
• 4 decrease heat to med-low and cook thoroughly, flipping once.
• 5 remove from pan and cut the egg into long, thin strips.
• 6 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.
• 7 decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; don’t let the garlic brown.
• 8 add in the rice and a little more oil; fry for about 5 minutes, stirring often.
• 9 add in some chicken stock, enough to flavor the rice, but not enough to make it soupy.
• 10 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.
• 11 gently fold in the green onions, green peas, and egg strips.
• 12 remove from heat, cover, and let stand for a minute or two; serve hot.