Arroz Chino Al Estilo Colombiano (Colombian-Style Fried Rice)

by Erica Dinho on December 15, 2012

Arroz Chino al estilo Colombaino

Arroz chino

This is the Colombian version of the world famous Chinese fried rice, and it was one of the staple dishes at our house growing up in Colombia. Colombia has Chinese restaurants every, some are poor quality and some are upscale, and this arroz chino is one of the most popular dishes in the country.

Colombian families started making their own variations at home. Colombian-Style Fried Rice is usually made with chicken, pork, or seafood. Some cooks add chorizo, bacon, ham, or just use plain vegetables.

Arroz chino con C y P

This Arroz Chino Al Estilo Colombiano dish is a combination of my Aunt Consuelo’s and my mom’s recipe, with my own twist. My aunt Consuelo makes hers with chicken, bacon, and shrimp, whereas my mom makes hers with only chicken and bacon, because she doesn’t eat shellfish. Oh, and my mom would sometimes add hotdogs to her recipe too! Don’t worry, I left out the hot dogs in my version.

Buen provecho!

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Ingredients

(4-6 servings)

    Chicken and Stock

  • 3 whole chicken breast, bone in and skin removed
  • 2 scallions
  • 1 white onion
  • 2 garlic cloves
  • ½ tablespoon ground cumin
  • Salt and Pepper

Arroz:
2 tablespoons of butter
2 tablespoons of oil
1 medium onion, diced
4 garlic cloves, crushed
1/4 cup chopped cilantro
1 teaspoons ground cumin
1 red bell pepper, diced
1 green pepper, diced
3 cups of white rice (Cooked with chicken broth)
6 tablespoons of soy sauce
3 tablespoon of Worcesterhire sauce
1 cup cooked peas
3 large carrots, grated
3 eggs, scrambled
2 bunches of scallions, chopped
1/2 pound fresh bean sprouts
1 pound of cooked shrimp

Arroz Chino mixto


Directions

  1. lace the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside.
  2. Heat the butter and oil over medium heat in a large pan. Add the chopped onions, crushed garlic, cumin, cilantro and peppers. Cook for about 5-8 minutes or until the vegetables are soft.
  3. Arroz Chino Col

  4. Add the cooked rice, shredded chicken, Worcestershire sauce, and soy sauce. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
  5. Add the scrambled eggs, peas, carrots, scallions, green onions, bean sprouts and shrimp. Mix well and cook for about 3 minutes more.
  6. Transfer the rice to a serving dish and garnish with fresh cilantro. Serve immediately.
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{ 8 comments… read them below or add one }

1 Heather @girlichef December 15, 2012 at 3:32 PM

This rice looks amazing. So amazing I think I could eat it even with hotdogs ;P

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2 Evelyne@CheapEthnicEatz December 16, 2012 at 1:37 PM

Oh my gosh that looks so good, I would 2 plates right away. So many flavors. Quite a fusion dish before its time.

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3 Belinda @zomppa December 16, 2012 at 2:35 PM

A perfect fusion!!

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4 Ivy December 16, 2012 at 2:49 PM

Wow, this looks so delicious! I don’t know why but I used to think that arroz meant rice:)

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5 Anonymous January 3, 2013 at 7:56 AM

it does

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6 Jenn and Seth December 17, 2012 at 11:50 AM

oh my gosh this would make Seth super excited – i’ll have to make this soon!

Reply

7 grace December 17, 2012 at 4:08 PM

i love the eggs and peas in there, erica!

Reply

8 Chris December 21, 2012 at 1:46 PM

Everything about this rice rocks! The Colombian version is superb!

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