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LYL – Chinese Cuban Fried Rice

I just love fried rice recipes, how about you? This particular recipe is drawn from the Cuban-Chinese diaspora. Chinese immigrants are a distinct minority in Cuba and their cuisine is much loved throughout the island (I’ve visited Havana and was fortunate enough to try some many years ago).

What did you think about this week’s recipe? Leave your thoughts and/or a link to your blog post below!

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4 responses »

  1. Karen, I had to smile reading your observation that there was no ginger or garlic to mince. The Cuban fried rice is much less labor intensive than other Chinese stir-fries. :-)

    Reply
    • Cathy, you’re so smart to line the jelly roll pan with parchment paper. I’m also impressed that when you realized the shrimp were too wet you salvaged the dish by wiping up the liquid with paper towels! It’s hard to think that fast when you’re in the middle of stir-frying!

      Reply

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