Arroz Chino

Ingredients

• 30 ml (2 tablespoons)oil
• 2eggs
• 75 g (½ cup)cubed ham
• 450 g (3 cups)cooked white rice
• 8small cooked shrimp
• 2.5 ml (½ teaspoon)garlic paste
• 30 ml (2 tablespoons)soy sauce
• 7.5 ml (½ tablespoon)MSG
• 1green onion
• 15 g (¼ cup)lettuce

Instructions

1. 1

   Cool the rice

   Prepare the white rice as you usually do, then refrigerate it for at least 10 minutes to cool.

2. 2

   Scramble the eggs

   Heat 7.5 ml (½ tablespoon) of oil in a wok over high heat. Beat the eggs, add them to the wok and scramble until cooked. Transfer to a plate for later.

3. 3

   Cook the ham

   Add another 7.5 ml (½ tablespoon) of oil to the wok. Stir-fry the ham for 2 minutes, then set it aside for later.

4. 4

   Fry the rice

   Add the remaining oil and the rice. Cook for 2 minutes, stirring constantly to keep the rice from burning. Return the egg and ham to the wok and mix them through.

5. 5

   Add shrimp and sauce

   Clear a space in the centre of the wok and add the shrimp and garlic. Cook for 1 minute, then add the MSG and soy sauce. Stir the rice as it cooks for 2 minutes.

6. 6

   Finish and serve

   Turn off the heat, add the lettuce and green onion, and mix. Serve.

What is arroz chino?

Arroz chino means “Chinese rice” in Spanish and refers here to a Puerto Rican-style fried rice. It brings together familiar fried-rice ingredients—rice, egg and soy sauce—with ham and shrimp.

The method works by cooking the egg and ham separately before combining them with the rice. That keeps the ingredients distinct while letting the sauce season the whole dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 377 calories, 16g protein, 47g carbs, 13g fat.

The rice supplies most of the carbohydrates, while the egg, ham and shrimp contribute protein. Oil, egg yolk and ham provide much of the fat. To balance the plate, serve a portion with extra vegetables alongside.

Start with cooled rice

Cooked rice: the recipe calls for rice that has cooled in the fridge for at least 10 minutes. This helps it hold together as you stir-fry it.

Rice grains: break up any clumps before adding them to the wok so they warm more evenly.

Cook the ingredients in stages

Eggs: scramble them first and take them out of the wok so they do not overcook while the other ingredients fry.

Ham: give it 2 minutes in the wok, stirring as directed, then reserve it. Add it back with the egg once the rice has cooked.

Keep the rice moving

High heat: the method uses a wok over high heat, so have the ingredients ready before you begin frying.

Stirring: keep the rice moving during its 2 minutes in the wok to help prevent it from burning. Follow the method's separate cooking times for the shrimp and sauce.

Finish with care

Shrimp and garlic: make a space in the centre of the pan and cook them for 1 minute before adding the MSG and soy sauce.

Lettuce and green onion: stir these in only after turning off the heat. This gives them a brief warm-through rather than prolonged cooking.

Serve it as a meal

The rice already includes egg, ham and shrimp, so it can be served on its own as a simple main. For a fuller plate, add a side of vegetables or a light soup.

Serve promptly after mixing in the lettuce and green onion, while the rice is hot.

Recipe notes & tips

• Measure out the ingredients before heating the wok so each short cooking stage is easy to follow.
• Use rice that has been cooked and cooled as described in the method.
• Stir the rice continuously during its 2-minute cooking time.
• Keep the cooked egg and ham aside until the step where they are returned to the wok.
• Turn off the heat before mixing in the lettuce and green onion.

Variations

• Extra vegetables: add more lettuce at the end for a greener finish.
• More shrimp: increase the shrimp and cook it in the centre of the wok as directed.
• Milder seasoning: reduce the soy sauce to suit your taste.
• No ham: leave it out for a version without ham.
• More green onion: slice in an extra green onion when finishing the rice.

Common mistakes to avoid

• Using hot rice: chill it for at least 10 minutes as directed before frying.
• Leaving rice still: stir constantly during its 2-minute cooking stage to help stop it burning.
• Overcooking the egg: remove it from the wok once scrambled and add it back later.
• Skipping the separate stages: cook and reserve the ham and egg before combining them with the rice.
• Cooking the lettuce too long: add it after turning off the heat and mix it through.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat until piping hot, stirring during reheating so the rice warms evenly.

Frequently asked questions