Arroz frito is the Spanish name for fried rice. It typically refers to a stir-fried dish made with cold cooked rice, vegetables, protein like egg or chicken, and sauces like soy sauce. It’s a popular comfort food in many Latin American and Asian communities.

What is the name of the Chinese fried rice dish

The Chinese version of fried rice is commonly called "Chǎofàn" in Mandarin. In English or Spanish-speaking regions, it’s often referred to as Chinese fried rice or arroz chino.

What is chino rice in English

"Chino rice" is an informal name used in Latin cultures to refer to Chinese-style fried rice. In English, it's simply called Chinese fried rice.

"Frito" means "fried" in Spanish. So, "arroz frito" directly translates to "fried rice." The word refers to the cooking method where ingredients are quickly cooked in oil over high heat.

Arroz Frito Secrets for Perfect Fried Rice Every Time

Name: How to Make Perfect Arroz Frito
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Latin American
Ingredients: 3 tablespoons of cooking oil (vegetable or peanut oil); 2 cups of cold steamed rice, preferably day-old and refrigerated overnight; 5 large eggs, beaten until smooth; 1 bunch of green onions, sliced thinly (white and green parts); Soy sauce, to taste

Description

Make perfect arroz frito at home with cold rice, high heat, and expert tricks. Discover all the variations and start cooking now.

Ingredients

Scale

3 tablespoons of cooking oil (vegetable or peanut oil)
2 cups of cold steamed rice, preferably day-old and refrigerated overnight
5 large eggs, beaten until smooth
1 bunch of green onions, sliced thinly (white and green parts)
Soy sauce, to taste

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Instructions

Heat a large skillet or wok over medium-high heat and add the cooking oil, swirling to coat.
Add the sliced green onions and cook for about 3 minutes until softened, then push to one side of the pan.
Pour in the beaten eggs, let them sit for 30 seconds, then stir into soft curds and mix with the onions.
Add the cold rice, breaking up clumps with a spatula and stir-fry for 5 minutes until heated and slightly crispy.
Drizzle soy sauce a little at a time, stirring and tasting until evenly colored and seasoned to your preference.
Remove from heat and serve hot for best texture and flavor.

Notes

Use day-old rice for ideal texture and fry on high heat for that signature wok-charred aroma.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Latin American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 1g
Sodium: 680mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 12g
Cholesterol: 190mg