If you read my column, you know about the impact, especially gastronomically, that the Chinese have had on Puerto Ricans. When you go into a Chinese restaurant in Puerto Rico and order a seemingly innocuous combo plate, what you receive might baffle a Statesider: an entrée, fried rice, and french fries or tostones. Yes, Chinese cooks have figured out Puerto Ricans’ love affair with double starch and meat. You can also add peas and carrots to this mixture.
- Add the canola oil to a sauté pan and place over medium heat. Add the onion and cook for 2 to 3 minutes, or until translucent. Add the jamonilla and sauté for 2 to 3 minutes, or until browned, then stir to mix well.
- Add the shrimp to the pan and sauté for 1 to 2 minutes, or until just pink, then add the scallions and sofrito and mix to combine. Add the eggs, let settle for 1 minute, and then scramble them in the pan for about 3 minutes. Add the rice, stir in the soy sauce, and keep the mixture moving for 5 to 7 minutes, or until the shrimp are thoroughly cooked.
- Serve the rice hot.
- Add the canola oil to a medium caldero, or a wide and shallow stainless-steel pot, and place over medium-high heat. Add the rice and toast for 30 seconds.
- Stir the water and 1 teaspoon salt into the rice; taste the liquid and add more salt as needed. Bring to a boil, uncovered, and allow the water to evaporate. Turn the heat to low, cover, and let simmer for 20 to 25 minutes, or until all the water has been absorbed and the grains of rice are tender.
- Uncover the rice, turning it from the bottom to the top. If it is still wet, cover and cook for 5 to 10 minutes more, or until all the liquid has been absorbed and the rice is tender.
- Fluff the rice with a fork and then serve.