Thursday, September 4, 2008

Recipe of the Week: Arroz Frito/Cuban Fried Rice

Editors Note: My trip to Florida was cancelled late on Tuesday night. ING decided not to take the risk in hosting the conference in the path of a hurricane. Since this dish still sounds yummy......I'll leave it as this weeks ROTW.

Since I am currently in Florida (NOT), I thought I'd find a Cuban inspired easy ROTW. I came across Arroz Frito or Cuban Fried Rice, which sounds yummy!

The Chinese settled not only in California at the turn of the century; many went on to Cuba, where some opened restaurants and influenced Cuban cooking. In Miami, many Cuban dishes have an oriental touch, for instance this favorite, sold at cafes and cantinas everywhere.

Fried Rice (Arroz Frito)

Ingredients:
3 eggs
soy sauce
3 teaspoons cooking oil
1 medium onion, chopped
2 ribs of celery, chopped, with 2 or 3 chopped leaves
1/2 cup of ham, diced
3 garlic cloves, minced
1/2 can of bean sprouts, OR 1 cup fresh bean sprouts
1 small package of tiny shrimp (optional)
2 to 3 green onions (scallions), depending on size
3 to 4 cups of cooked rice
3/4 cup low-fat chicken broth
marinated tofu cubes, optional

Directions:
1. Break the eggs into a bowl. Add 1 teaspoon of soy sauce and stir slightly.
2. Heat 1 teaspoon of oil in a Teflon skillet. Pour in just enough of the egg to make an egg "tortilla" the thickness of a tortilla or crepe. When solid, flip and brown very slightly.
3. Remove to a cutting board and repeat, spraying the pan again, until all the eggs are cooked. 4. When all the egg "tortillas" are cooked, roll up like a jelly roll. Slice into thin shreds and set aside. 5. Place two teaspoons of oil in a Teflon pan over medium heat. When hot, add onion and celery. (If ham isn't cooked already, add the ham now.) Sauté until the onion is soft but not brown.
6. Add the minced garlic, bean sprouts and shrimp and continue to sauté. Slice the white part of the scallions thinly, and add to pan.
7. Add the cooked rice and sauté for about five minutes, stirring frequently, until the rice is heated through.
8. Add the chicken broth and the green part of the scallion, thinly sliced. Stir and cook for two or three minutes more.
9. Gently fold in the shredded egg and the tofu cubes (optional).

Serve
Image courtesy of google