30-Minute Chinese Cuban Fried Rice

Name: 30-Minute Chinese Cuban Fried Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 3 tablespoons peanut or vegetable oil, divided; 2 eggs, whisked with a pinch of salt; 1/2 cup onions, chopped; 1/2 cup red bell pepper, cut into 1/2 inch squares; 1 cup frozen peas and carrots, thawed; 1/2 cup frozen corn; 2 cups bean sprouts; 1 cup cooked bay shrimp; 4 cups cold cooked day-old rice; 2 tablespoons dark soy sauce; 1/2 cup scallions, thinly sliced, 2 tablespoons reserved; 1/2 teaspoon sazón seasoning, or 1/2 teaspoon salt

Prep: 20 minCook: 10 minmediumChinese

A fusion dish that combines Chinese wok techniques with Cuban flavors and ingredients. Cold day-old rice is stir-fried with bay shrimp, scrambled eggs, and a colorful mix of vegetables including bell peppers, peas, carrots, corn, and bean sprouts. The optional sazón seasoning adds a distinctly Cuban touch to this cross-cultural comfort food. Perfect for using up leftover rice and creating a satisfying one-pan meal that bridges two beloved culinary traditions.

Dairy-Free

Ingredients

3 tablespoons peanut or vegetable oil, divided
2 eggs, whisked with a pinch of salt
½ cup onions, chopped
½ cup red bell pepper, cut into 1/2 inch squares
1 cup frozen peas and carrots, thawed
½ cup frozen corn
2 cups bean sprouts
1 cup cooked bay shrimp
cooked chicken or tofu1:1proteinshellfish-freeadds soy
adds protein variety
4 cups cold cooked day-old rice
2 tablespoons dark soy sauce
½ cup scallions, thinly sliced, 2 tablespoons reserved
½ teaspoon sazón seasoning, or 1/2 teaspoon salt(optional)
salt and paprika mix1/2 tsp eachflavor
easier to find ingredients

Instructions

1
Heat wok and swirl in oil, add whisked eggs and scramble until just done but still soft, remove to plate and cut into small pieces
2
Add more oil to hot wok, add onions and stir for 30 seconds
3
Add bell pepper, peas and carrots, and corn, stir fry for one minute
4
Add bean sprouts and shrimp, stir fry for 1 minute, transfer mixture to plate
5
Add remaining oil to hot wok, add rice and stir-fry for 2 minutes
6
Add soy sauce and stir fry for 1 minute more
7
Return shrimp, egg, and vegetable mixture to wok
8
Add scallions and sazón seasoning, stir fry for one minute more
9
Serve sprinkled with reserved scallions

Tips

Tip 1

Use day-old rice that has been refrigerated as it fries better and doesn't get mushy

Tip 2

Keep the wok very hot throughout cooking for proper stir-fry texture and flavor

Tip 3

Have all ingredients prepped and ready before starting as stir-frying moves quickly

Good to Know

Storage

Refrigerate for up to 3 days in airtight container

Make Ahead

Can prep all vegetables up to 1 day ahead

Serve With

Serve immediately while hot for best texture

Common Mistakes

Watch

Use cold rice to avoid mushy texture

Watch

Don't overcook eggs to keep them tender

Substitutions

Nut-Free Alternatives

peanut oil→

sesame oil1:1flavorpeanuts-free

adds nutty flavor

Full guide →

General Alternatives

bay shrimp→

cooked chicken or tofu1:1proteinshellfish-freeadds soy

adds protein variety

sazón seasoning→

salt and paprika mix1/2 tsp eachflavor

easier to find ingredients

Find more substitutions →

FAQ

Can I use fresh rice instead of day-old?

Fresh rice will be too moist and sticky. Spread hot rice on a sheet pan and refrigerate for at least 2 hours before using.

What can I substitute for sazón seasoning?

Mix equal parts salt, paprika, and a pinch of turmeric for color. You can also use regular salt with a dash of garlic powder.

How long will this keep in the refrigerator?

Store covered for up to 3 days. Reheat in a hot skillet or microwave, adding a splash of water if needed to refresh.