Chinese Cuban fried rice from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 30, 2011

    p. 264 - This is another one I’d eyed early on but had put off making because I couldn’t find bay shrimp. In the end, I decided proceed using baby shrimp and I’m glad I did, we really liked this fried rice. A couple of other changes worth noting: I used brown rice and, since neither of the protein dishes had any heat, I couldn’t help myself and added 3 slivered Thai bird chilis to this dish. Totally delicious. I think it was the use of dark soy that really sold us on this dish. It worked well w our proteins and, we loved the subtle heat that our Thai bird chilis added. I’ll add this to our rotation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.