Fried Rice | Arroz Frito

Fried Rice | Arroz Frito


If you have ever wondered how to make fried rice, a Mexican cooking blog is probably the last place you might look. Most people are unaware of a Chinese presence in Mexico and would be surprised to learn that Mexicali is home to the largest Chinatown in the country. Chinese workers contributed heavily to the industrialization of Mexico through the building of its railroads and irrigation systems. This inevitably influenced the region’s culture and cooking traditions. Today some of the very best Chinese food can be found just across the U.S. – Mexico border in Mexicali.  

I learned this easy fried rice recipe from my father, who was born and raised in Mexico and introduced me to Mexicali’s delicious and varied food scene during our road trips to San Felipe. I make it at least once a month, or whenever there is leftover steamed rice. It pairs well with chicken and seafood dishes and takes about five minutes to prepare if you have cold rice on hand!


arroz frito

3 tablespoons oil
1 bunch green onions sliced thinly (use white and green part)
5 eggs, scrambled
2 cups cold steamed rice (freshly steamed rice will become mushy, so the older and colder, the better)
Soy sauce (to taste)


    1. Prepare pan with oil over medium-high heat in a large skillet or wok.
    2. Add green onion and sauté for approximately 3 minutes, or until white part of onion becomes translucent. Stir frequently to avoid burning. Move to one side of the pan.
    3. Add egg and allow it to cook thoroughly before breaking up into smaller pieces with a spatula.
    4. Combine rice and mix well with all of the ingredients. Cook until rice is hot, and then season with soy sauce. I like to add enough so that my rice is a light brown.

Note: I like the simplicity of this recipe, but you can always experiment by adding your favorite veggies and protein. 

4 thoughts on “Fried Rice | Arroz Frito”

  • I remember going out to eat “la comida china” when we would visit my grandmother in Mexicali. Even this past Fall when I visited my aunt’s and uncle’s in Utah, they talked about how they missed the great Chinese food they had there. Thanks for the recipe!

  • Bacon is good in this dish. But you need to cook prior to adding to rice. Lola, would you add it after cooking the onion? Love you!

    • I’ve actually made it with leftover holiday ham and it is SO good! I cooked the ham first, before the onion, and I’d say to do the same with the bacon. XO – Lola

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