Recipes » Recipe

Arroz Chino Boricua

If you read my column, you know about the impact, especially gastronomically, that the Chinese have had on Puerto Ricans. When you go into a Chinese restaurant in Puerto Rico and order a seemingly innocuous combo plate, what you receive might baffle a Statesider: an entrée, fried rice, and french fries or tostones. Yes, Chinese cooks have figured out Puerto Ricans’ love affair with double starch and meat.

Arroz Chino Boricua excerpted from Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet.

Arroz Chino Boricua

Illyanna Maisonet
You can also add peas and carrots to this mixture.
Course Dinner, Lunch
Cuisine Latin American, Puerto Rican
Servings 4 people

Ingredients
  

  • 1 tablespoon canola oil
  • 1 small yellow onion, diced
  • 1 cup chopped jamonilla (such as Spam)
  • 1 pound 16/20-count shrimp, peeled and deveined
  • 2 scallions, chopped
  • 2 teaspoons sofrito
  • 2 eggs, beaten
  • 2 cups Basic White Rice 
  • 1/4 cup soy sauce

Instructions
 

  • Add the canola oil to a sauté pan and place over medium heat. Add the onion and cook for 2 to 3 minutes, or until translucent. Add the jamonilla and sauté for 2 to 3 minutes, or until browned, then stir to mix well.
  • Add the shrimp to the pan and sauté for 1 to 2 minutes, or until just pink, then add the scallions and sofrito and mix to combine. Add the eggs, let settle for 1 minute, and then scramble them in the pan for about 3 minutes. Add the rice, stir in the soy sauce, and keep the mixture moving for 5 to 7 minutes, or until the shrimp are thoroughly cooked.
  • Serve the rice hot.

Notes

Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet (© 2022). Photography copyright © 2022 by Erika P. Rodriguez and Dan Liberti. Published by Ten Speed Press, an imprint of Penguin Random House.Recipe reprinted with permission from Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet (‎Ten Speed Press, an imprint of Penguin Random House, 2022). Photography by Erika P. Rodriguez and Dan Liberti.
Keyword Diasporican: A Puerto Rican Cookbook, Eggs, Illyanna Maisonet, jamonilla, Rice, Scallions, Shrimp, Soy sauce

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