Cuban Fried Rice Recipe: The Ultimate Guide to Arroz Frito Cubano

Welcome to a culinary fusion where the soulful rhythms of the Caribbean meet the elegant techniques of Asian wok cookery. Cuban fried rice, or arroz frito cubano, is a vibrant celebration of leftover rice transformed into a flavor-packed masterpiece. Drawing inspiration from Chinese fried rice traditions brought to the island by early immigrants, this dish has evolved into a uniquely Cuban staple, often loaded with sweet plantains, savory pork, and a signature hint of smoky cumin. In this recipe post, we will walk you through how to make this irresistible dish at home, using simple ingredients and a hot wok to achieve that perfect "wok hei" — the breath of the wok. Get ready to dance your spatula across the pan and create a colorful, hearty meal that will have your family asking for seconds.

The Art of Arroz Frito Cubano: A Visual Feast

Cuban fried rice with plantains and vegetables in a rustic bowl

This image captures the essence of a well-executed arroz frito cubano: fluffy grains of rice glistening with oil, golden pieces of sweet plantain, and a medley of colorful vegetables. The key to this dish is using day-old rice, which resists clumping and absorbs flavors beautifully. The contrasting textures — the slight crispness of the rice, the soft sweetness of the plantains, and the savory bites of pork or ham — create a symphony in every spoonful. The rustic presentation reminds us that Cuban cuisine is deeply rooted in home cooking, where abundance and warmth are just as important as technique.

3 cups of cooked, day-old white rice (cooled)
1 ripe sweet plantain, peeled and sliced into half-moons
1 cup of cooked pork or ham, diced (leftover roast pork works wonders)
2 eggs, lightly beaten
1 small onion, finely chopped
1/2 red bell pepper, diced
3 cloves of garlic, minced
1/4 cup of soy sauce (or to taste)
1 teaspoon of ground cumin
1/2 teaspoon of dried oregano
2 tablespoons of vegetable oil (for frying plantains)
3 tablespoons of vegetable oil (for stir-frying)
Salt and freshly ground black pepper to taste
2 scallions, sliced, for garnish

Prepare the Plantains: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Fry the plantain slices until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels. Set aside.
Scramble the Eggs: In the same hot wok, add a splash of oil if needed. Pour in the beaten eggs and scramble quickly until just set. Remove and set aside with the plantains.
Sauté the Aromatics: Add the remaining oil to the wok. Toss in the chopped onion, red bell pepper, and garlic. Stir-fry for about 2 minutes until fragrant and slightly softened.
Add the Meat: Add the diced pork or ham. Stir-fry for another 2 minutes to heat through and let the flavors meld.
Fried Rice Time: Add the cold rice to the wok. Use your spatula to break up any clumps. Drizzle the soy sauce over the rice and sprinkle with cumin, oregano, salt, and pepper. Toss everything together vigorously, ensuring the rice is evenly coated and heated through, about 3-4 minutes.
Combine and Finish: Return the scrambled eggs and fried plantains to the wok. Gently fold them into the rice mixture. Cook for another minute to warm everything through.
Serve: Transfer to a large serving platter or individual bowls. Garnish with sliced scallions and serve immediately. Enjoy the perfect harmony of Cuban and Asian flavors!

Chef's Signature Arroz Frito: A Closer Look

Close-up of Cuban fried rice with soy sauce and fresh herbs

This close-up shot highlights the glossy sheen of the soy sauce and the freshness of the herbs, showcasing the irresistible appeal of this dish. Notice the distinct grains of rice — a testament to the high heat and constant motion of the wok. The beauty of arroz frito cubano lies in its adaptability; you can add shrimp, chicken, or even a handful of peas for extra color. The key is to keep the wok screaming hot and to not overcrowd the pan, allowing each ingredient to sear rather than steam. This version, with its savory soy sauce backbone and the unexpected sweetness of plantains, is a true crowd-pleaser. Whether you serve it as a main course or a side to grilled meats, this fried rice is a fiesta on a plate.

2 cups of cold cooked rice (preferably long-grain)
1/2 cup of cooked shrimp or chicken (optional protein swap)
1/2 cup of frozen peas and carrots, thawed
1/2 sweet plantain, diced small (for quicker cooking)
2 tablespoons of soy sauce
1 tablespoon of oyster sauce (optional, for depth)
1 teaspoon of sesame oil (for finishing)
2 eggs, scrambled
2 tablespoons of vegetable oil
1/2 onion, diced
2 garlic cloves, minced
1/4 teaspoon of cumin
Salt and pepper to taste
Fresh cilantro or scallions for garnish

Prep the Wok: Ensure your wok is thoroughly heated over high heat before adding oil. A drop of water should sizzle instantly.
Cook the Plantains: Fry the diced plantains in a little oil until golden and caramelized. Remove and set aside.
Scramble Eggs: Quickly scramble the eggs in the wok, breaking them into small pieces. Remove and set aside.
Aromatics and Vegetables: Add a bit more oil, then stir-fry the onion and garlic for 30 seconds. Add the peas and carrots and cook for 1 minute.
Protein: If using shrimp or chicken, add it now and stir-fry until heated through.
Rice and Sauces: Add the cold rice, breaking up clumps. Pour in soy sauce and oyster sauce (if using). Sprinkle with cumin, salt, and pepper. Toss constantly for 3-4 minutes until the rice is hot and evenly colored.
Finish: Return the plantains and eggs to the wok. Drizzle with sesame oil. Give it a final toss. Taste and adjust seasoning.
Garnish and Serve: Sprinkle with fresh cilantro or scallions. Serve piping hot and enjoy the burst of flavors.