Arroz con Tres Carnes

by arnold on October 2, 2007

Okay, so I made up this name, but it definitely fits this dish. As evidenced by my previous post on Prime Rib Garlic Fried Rice, we’ll make fried rice out of any leftover meat. This time, we had three very different meats—homemade Ad Hoc fried chicken, oven-smoked baby back ribs, and Pollo Oregano from Mi Lindo Peru—and the combination was great!


three meats

My wife took all the meats, chopped them finely and then fried them in a little vegetable oil to heat through. In addition to the plain white rice that was in the fridge for a couple days, some leftover rice from the Mi Lindo Peru leftovers helped gave the fried rice another subtle flavor. She added the rice to the wok, with some salt and pepper and some chopped green onion. The ribs had some Stubb’s Original Barbecue sauce on them, which added another dimension to the fried rice. Here’s the final product:


Arroz con Tres Carnes

I added some more Stubb’s to the fried rice and mixed it around, and it was perfect. The bits of crispy fried chicken with the smoky ribs was an awesome combination. It’s one of the best versions of fried rice my wife has ever made.


Fried Rice with Three Meats
Viva Arroz con Tres Carnes!

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