Authentic Casa do Arroz Frito Recipe - Classic Brazilian Fried Rice

Step into the heart of São Paulo’s culinary scene with Casa do Arroz Frito, a beloved spot known for its sizzling, flavorful fried rice that brings together aromatic spices, fresh vegetables, and savory meats. Whether you’re a seasoned home cook or a beginner, this recipe captures the essence of the restaurant’s signature dish, letting you enjoy a taste of Brazil in your own kitchen.

Arroz Frito at Casa do Arroz Frito

Captured just outside the bustling entrance, this image showcases the welcoming ambiance of Casa do Arroz Frito. The warm, rustic décor reflects the restaurant’s commitment to authentic flavors and a cozy dining experience.

2 cups jasmine rice (preferably day‑old for best texture)
2 tablespoons vegetable oil
1 cup diced chicken breast (or shrimp, pork, or tofu for variation)
1 cup mixed vegetables (carrots, peas, corn, and bell peppers)
3 cloves garlic, minced
1 medium onion, finely chopped
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon ground black pepper
2 green onions, sliced
Fresh cilantro for garnish (optional)

Heat the oil in a large wok or skillet over medium‑high heat.
Add the garlic and onion, sautéing until fragrant and translucent.
Introduce the chicken (or chosen protein) and cook until golden brown.
Stir in the mixed vegetables, cooking for 3‑4 minutes until just tender.
Push the mixture to one side of the wok, pour the beaten eggs into the cleared space, and scramble until set.
Combine the eggs with the protein and vegetables, then add the rice, breaking up any clumps.
Drizzle soy sauce and oyster sauce over the rice, tossing to ensure even coating.
Season with black pepper, and stir in sliced green onions.
Cook for an additional 2 minutes, letting the rice crisp slightly on the bottom.
Serve hot, garnished with fresh cilantro if desired.

Arroz Frito as Showcased in Video

This vibrant thumbnail captures the dish mid‑preparation, with steam rising and the rice shimmering under the kitchen lights. It reflects the lively atmosphere and the meticulous care that goes into every batch of arroz frito.

2 cups jasmine rice, pre‑cooked and cooled
1 tablespoon sesame oil
1 cup diced pork belly (optional, swap for chicken or tofu)
1 cup diced carrots and snow peas
2 eggs, lightly whisked
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
Crushed peanuts for garnish (optional)

Heat sesame oil in a wok over medium heat.
Add pork belly and cook until the edges crisp.
Stir in carrots and snow peas, sautéing until they’re bright and slightly tender.
Push the mixture to one side, pour eggs into the clear area, and scramble until fluffy.
Mix the scrambled eggs back into the pork and vegetables.
Add the pre‑cooked rice, breaking up any clumps and ensuring everything is evenly distributed.
Pour fish sauce and lime juice over the rice, tossing to coat thoroughly.
Season with black pepper and stir in fresh basil for a burst of aroma.
Continue stir‑frying for a minute until the rice is heated through and slightly caramelized.
Serve immediately, optionally topping with crushed peanuts for added crunch.