Arroz Frito

Ingredients

• 1 mediumchicken breast, cut into pieces
• 400 g (2 cups)cooked, cold white, jasmine or basmati rice
• 225 g (1½ cups)vegetables, such as carrot, sweetcorn and peas, cooked until just tender
• 3spring onions, washed and sliced
• to tastesesame oil or peanut oil
• 22.5 ml (1½ tbsp)rice vinegar (optional)
• 4eggs, beaten
• to tastelow-sodium soy sauce

Instructions

1. 1

   Beat the eggs

   Beat the eggs with a little salt, keeping in mind that soy sauce will be added later.

2. 2

   Cook the omelette

   Heat a wok with a little oil and cook the egg in a very thin layer. When it has set, turn it over, then remove it from the wok.

3. 3

   Slice the egg

   Fold the omelette and cut it into thin strips.

4. 4

   Season the chicken

   Season the chicken pieces with a little salt and pepper.

5. 5

   Cook the chicken

   Heat a frying pan with a little oil and stir-fry the chicken until browned and cooked through.

6. 6

   Stir-fry vegetables

   In the same wok used for the omelette, heat sesame oil and stir-fry the vegetables, stirring constantly over the high heat.

7. 7

   Soften vegetables

   Cook the vegetables for 1 minute or a little longer, until glossy and slightly softened.

8. 8

   Fry the rice

   Add the cold cooked rice, adding a little oil if needed, and mix it with the vegetables. Fry briefly until the rice is lightly golden.

9. 9

   Add vinegar

   Add sesame oil to help bring everything together, then stir in the rice vinegar.

10. 10

    Return chicken

    Add the cooked chicken to the wok.

11. 11

    Season with soy

    Add soy sauce gradually, taking extra care if yours is not low in sodium.

12. 12

    Add egg and onion

    Stir in the spring onions and sliced omelette.

13. 13

    Mix everything

    Combine everything thoroughly but gently, using two wooden spoons.

What is arroz frito?

Arroz frito means fried rice in Spanish; this version brings together a familiar Chinese-style combination of rice, egg, chicken and vegetables. Fried rice is a versatile dish across Chinese cooking, with many variations depending on the ingredients to hand.

Cold cooked rice helps the grains stay distinct as they fry, while egg adds richness and chicken makes the dish more substantial. Sesame oil, soy sauce and optional rice vinegar provide its savoury, aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 34g protein, 51g carbs, 17g fat.

Most of the carbohydrates come from the rice, while the chicken and eggs provide much of the protein. The eggs and any oil used contribute fat, and soy sauce is the main source of sodium. Serve with extra greens or a crisp salad to add freshness and balance the plate.

Why cold rice works

Cold rice: Chilled, cooked rice is less likely to clump and turn soft in the wok. Separate any compacted grains with your fingers or a fork before adding it.

Cooked ahead: The recipe calls for rice that is already cooked and cold, so this step needs to be done before the 27-minute cooking time. Cool and store leftover rice safely in the fridge rather than leaving it at room temperature.

Making a thin omelette

A thin layer: Use a hot wok and only a little oil so the beaten eggs spread into a fine omelette. This makes the strips easy to fold into the rice without overwhelming the other ingredients.

The turning point: Wait until the surface has dried and the egg has set before turning it. Once cooked, remove it from the wok, fold it and slice it into narrow strips.

Stir-frying the vegetables

High heat: The method relies on a hot wok, so keep the vegetables moving as they cook. Stirring constantly helps them heat evenly without catching.

Just glossy: The vegetables are already cooked until just tender, so they need only about 1 minute or a little longer in the wok. Stop when they look glossy and have softened slightly.

Getting the rice nicely fried

Add in stages: Mix the cold rice into the vegetables, then fry it briefly until it picks up a little colour. Add a small amount of oil only if the mixture looks dry.

Keep it gentle: Use two wooden spoons to combine the rice with the chicken, egg and spring onions. This helps distribute everything while limiting how much the grains break up.

Balancing the seasoning

Soy sauce: Add it a little at a time, tasting as you go, because its saltiness varies between brands. The eggs and chicken are lightly salted earlier, so go carefully at both stages.

Rice vinegar: The vinegar is optional and adds a sharper note to the finished dish. Sesame oil brings a toasted aroma; use it gradually so it complements rather than masks the other flavours.

What to serve with it

Fresh sides: Serve the rice hot with a crisp cucumber salad or simply steamed greens for contrast. Keep accompaniments lightly seasoned, as the soy sauce already flavours the rice.

At the table: A little extra sliced spring onion can add freshness. If serving additional soy sauce, let each person add their own so the dish does not become too salty.

Recipe notes & tips

• Have all the ingredients ready before heating the wok, as the high-heat cooking moves quickly.
• Break up the cold rice before adding it so it mixes more evenly with the vegetables.
• Use a little oil at first and add more only if the rice appears dry.
• Cook the chicken in a single layer where possible so it browns rather than steams.
• Taste before adding the full amount of soy sauce, especially if your brand is not low in sodium.

Variations

• Add ginger: Stir a little finely grated ginger into the hot oil before the vegetables.
• Use different vegetables: Replace the carrot, sweetcorn and peas with other cooked vegetables cut into small pieces.
• Make it vegetarian: Leave out the chicken and use extra vegetables instead.
• Add chilli: Mix in fresh chilli or chilli sauce for a spicier finish.
• Skip the vinegar: Leave out the optional rice vinegar for a less tangy result.

Common mistakes to avoid

• Using warm rice: It can clump in the wok; start with cooked rice that has been chilled.
• Overcooking the vegetables: They are already cooked until just tender, so stir-fry only until glossy and slightly softened.
• Crowding the chicken: Too much chicken in the pan can prevent browning; cook it in batches if needed.
• Adding all the soy sauce at once: The dish can become too salty; add it gradually and taste.
• Breaking up the grains: Rough stirring can turn the rice mushy; fold and mix gently with wooden spoons.

How to store

Refrigerate leftovers promptly in a covered container and use within 1 day. Reheat until steaming hot throughout, stirring during reheating; avoid reheating the rice more than once.

Frequently asked questions