Venezuelan Fried Rice | Arroz Chino Venezolano

cooked ham

🥗Healthier: turkey ham

💰Cheaper: chicken

Turkey ham reduces fat while maintaining flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option is healthier for sodium intake.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein option.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats.

Heat vegetable oil in a hot pan.

Chop the whites of 4 green onions and set aside.

Add the egg to the pan and cook it like a tortilla, flipping it once it’s ready, then set aside.

Cube the chicken and season with salt and pepper to taste; cook in the same pan until done, then reserve.

Add more vegetable oil to the pan and add the green onion whites.

Add diced ginger and sliced garlic to the pan, cooking until fragrant but not burnt.

Add turkey bacon to the pan and let it crisp up.

Add diced carrot to the pan and stir, lowering the heat to avoid burning the garlic.

Once the carrots are tender, add the cooked ham and previously cooked chicken back to the pan.

Add chopped cabbage to the mixture, adjusting the amount to taste.

Add the eggs back to the pan, slicing them up if cold.

Add mung bean sprouts to the mixture, stirring to combine.

Break up the cooked rice and add it to the pan, mixing thoroughly.

Pour dark soy sauce over the rice and mix well, then add regular soy sauce and stir until combined.

Turn off the heat and drizzle sesame oil over the mixture, stirring to combine.

Add the green parts of the green onions on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens