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Arroz Chino Colombiano

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

Erica Dinho
5 from 8 votes
Course Main Course
Cuisine Colombian
Servings 6 servings


  • 3 whole chicken breast bone in and skin removed
  • 2 scallions
  • 1 white onion
  • 2 garlic cloves
  • ½ tablespoon ground cumin
  • Salt and Pepper
  • 2 tablespoons of butter
  • 2 tablespoons of oil
  • 1 medium onion diced
  • 4 garlic cloves crushed
  • ¼ 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, peeled and grated
  • 3 eggs scrambled
  • 2 bunches of scallions chopped
  • ½ pound fresh bean sprouts
  • 1 pound of cooked shrimp


  • Place 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.
  • 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.
  • Add the cooked rice, shredded chicken, Worcestershire sauce, and soy sauce. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
  • Add the scrambled eggs, peas, carrots, scallions, green onions, bean sprouts and shrimp. Mix well and cook for about 3 minutes more.
  • Transfer the rice to a serving dish and garnish with fresh cilantro. Serve immediately.
Keyword rice recipes
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