Fried Venezuelan Chinese Rice is a delightful fusion dish that brings together diverse flavors and textures in a harmonious culinary experience. This dish begins by heating vegetable oil in a large skillet or wok over medium heat, forming the fragrant foundation for the layers of ingredients to come.
Finely chopped onions are first to hit the oil, sizzling until they reach a translucent state, releasing a sweet aroma. This is followed by minced garlic, which adds its distinctive, pungent fragrance to the mix. Next, finely diced bell peppers and carrots are introduced, infusing the dish with vibrant colors and a subtle crunch until they tenderize.
For those who enjoy a protein boost, shredded cooked chicken may be added at this stage, heating through to blend seamlessly with the vegetable mix. Seasoned with ground black pepper and soy sauce, the flavor profile deepens with each stir.
Creating space on one side of the skillet, lightly beaten eggs are poured in and scrambled until cooked, then mixed back into the main ensemble. Cooked white rice and frozen peas follow, blending thoroughly with the rest of the ingredients and heating through until the peas are just tender.
Finally, finely chopped spring onions and a drizzle of sesame oil are stirred in, adding a final touch of freshness and a nutty aroma. Salt is adjusted to taste, ensuring that every bite is perfectly seasoned.
Served immediately, Fried Venezuelan Chinese Rice is a testament to the incredible versatility of rice dishes, merging Asian cooking techniques with Venezuelan staples. This dish not only satisfies with its deliciously complex flavors but also captivates with its colorful presentation and textural variety.
Ingredients
2 cups cooked white rice (preferably leftover rice)
2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1 bell pepper, finely diced
1 carrot, finely diced
1 cup cooked chicken, shredded (optional)
1/2 tsp ground black pepper
1 tbsp soy sauce
2 eggs, lightly beaten
1 cup frozen peas
2 spring onions, finely chopped
1 tbsp sesame oil
Salt to taste
Directions
1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add the finely chopped onion and cook until it becomes translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the finely diced bell pepper and carrot, cooking until they are tender.
5. Incorporate the shredded cooked chicken (if using) and cook until heated through.
6. Season with ground black pepper and add the soy sauce, stirring to combine.
7. Push the mixture to one side of the skillet and pour the lightly beaten eggs into the empty side. Scramble the eggs until cooked, then mix them with the rest of the ingredients.
8. Add the cooked white rice and frozen peas, stirring well to combine with the other ingredients. Cook until the peas are heated through.
9. Finally, stir in the finely chopped spring onions and drizzle with sesame oil. Adjust salt to taste.
10. Serve immediately and enjoy!