The Dominican Kitchen by Mota Vanessa;

Author:Mota, Vanessa;
Language: eng
Format: epub
Publisher: Quarto Publishing Group USA
Published: 2023-04-15T00:00:00+00:00

note

Be sure to add the second can of sardines right before covering the rice in step 4. This ensures that there will be some whole sardine pieces when the dish is ready to serve.

◁ chofán

dominican fried rice

One of my favorite things about Dominican food is the variety of dishes in our cuisine that have been influenced by other cultures. Such is the case with chofán, the Dominican version of Chinese fried rice (chow fan). Chinese migration to the Dominican Republic started during the second half of the nineteenth century and continues to this day. Today, more than thirty thousand people of Chinese descent live in the Dominican Republic. The island is also home to Santo Domingo’s Barrio Chino, one of only two Chinatowns in the Caribbean. For years, Chinese-owned eateries and upscale Chinese restaurants have been influencing Dominican cuisine, with our own adaptations of their famous pica pollo (fried chicken), Chicharrón de Pollo, and chofán.

YIELD 6 servingsPREP TIME 10 minutesCOOK TIME 20 minutes

5 tablespoons vegetable oil, divided

2 large eggs

Salt, to taste

1 cup (135 g) cubed cooked ham (see Note)

1 medium carrot, cubed

¼ cup (30 g) chopped red onion

¼ cup (35 g) chopped red bell pepper

½ cup (65 g) frozen green peas, thawed

½ cup (70 g) sweet corn kernels, if canned, drain, or if frozen, thaw

4 cups (800 g) Arroz Blanco

5 tablespoons soy sauce

1½ cups (290 g) shredded rotisserie chicken

2 tablespoons chopped green onion, plus more for garnishing

1In a medium skillet, heat 1 tablespoon of the oil over medium-high heat. Add the eggs, breaking up the yolks and stirring to scramble them. Season with salt and cook for about 3 minutes, or until cooked to desired doneness. Remove from the pan and set aside.

2In a large wok or skillet, heat the remaining 4 tablespoons oil over medium-high heat. Add the ham and cook for about 4 minutes, or until it turns crispy around the edges. Add the carrots and cook and stir for 2 to 3 minutes.

3Add the red onion, bell pepper, peas, and corn and cook and stir for 5 minutes, or until the onion begins to cook through and becomes translucent.

4Add the arroz blanco and mix well until there are no clumps of rice left. Add the soy sauce and stir to combine well.

5Stir in the chicken, scrambled eggs, and green onion. Cook and stir for about 5 minutes, or until the rice heats through.

6Garnish with chopped green onion and serve warm.

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