Denman Dines
Toggle theme
Ecuadorian Fried Rice (Chaulafan)
A rich Latin-American inspired take on fried rice.
4
servings
30m
prep
30m
cook
Ingredients
Rice
0/5
1 cup Rice
2 cups Chicken broth
1 tbsp Onion, diced
1 tbsp Oil
Salt
Protein
0/5
2 oz Bacon, diced
8 oz Shrimp
1 lb Chicken, shredded
4 Eggs, beaten
Salt & pepper
Veggies & Spices
0/10
1/2 cup Onion, diced
4 cloves Garlic, minced
1 cup Peas & carrots
1/2 cup Bell pepper, diced
1 tbsp Soy sauce
1/2 tbsp Worcestershire sauce
2 tsp Chili powder
1 tsp Ground cumin
1 tbsp Cilantro, chopped
1 tbsp Oil
Finishing Touches
0/4
2 tbsp Soy sauce
1/2 tbsp Worcestershire sauce
2 tbsp Cilantro, chopped
5 Green onions, sliced
Instructions
Rice
0/1
1
Add all ingredients to a rice cooker and cook. Ideally, do this the day before so the rice is dryer when frying.
Protein
0/4
1
Cook and shred the chicken - this is another good step to do the day before.
2
Heat your wok over medium heat. Add the diced bacon and cook through, stirring occasionally. Move the cooked bacon onto paper towels to drain.
3
In the same pan, sauté the shrimp until cooked. Remove and set aside.
4
Add the beaten eggs to the pan, season with salt & pepper, and cook through. Remove and set aside.
Veggies & Spices
0/2
1
Add the oil to your wok and heat over medium.
2
Add the veggies, spices, and sauces. Cook for about 5-8 minutes, until onions & peppers are soft.
Finishing Touches
0/2
1
Add the cooked rice, chicken, and shrimp back to the wok. Stir well, and season with salt & pepper as needed. Cook over medium heat for about 5 minutes, until a nice brown crust has developed on the rice.
2
Stir in the rest of the ingredients. Cover and heat through for 3-4 minutes.
