dessert fried chicken fried rice Peruvian reviews Southern California

Mario’s and MILK

We just spent another long weekend in SoCal, where we amazingly escaped the oppressive 100+ heat of the Bay Area for much more manageable high 80s/low 90s temperatures (and 70s overnight). My wife had to work Thursday and Friday, so we didn’t get to visit a couple places that were on our list, but we did get to revisit some old favorites.

On Thursday, we went back to Mario’s Peruvian and Seafood Restaurant in Hollywood and fell in love with the place again. I tried the Arroz Chaufa, a simple Peruvian fried rice with beef, green onions, and scrambled eggs that didn’t look like much on the plate, but when you eat it, the flavors really jump out at you. It’s probably because the dish also included MSG, which I’ve got no issues with since it makes everything taste better. Thank you, Ajinomoto, for your umami-enhancing seasoning.

Arroz Chaufa

After Mario’s, I was set on going to Pinkberry for dessert, but I seemed to be the only one. My friend Alfie suggested that we go to MILK. Alfie lives nearby, and she’s become such a regular that MILK chef/owner Bret Thompson greets her whenever she drops by. We got to meet him when we were there, and he’s a really cool, laid-back guy.

I wasn’t able to order for myself since I was trying to find parking (probably MILK’s only drawback), but my wife made some great choices. She picked up a Grasshopper, an amazing ice cream sandwich featuring mint chip ice cream between two huge mint-flavored macarons and dipped in chocolate.


She also got the Cookies and Cream Ice Cream Bar, a vanilla ice cream bar on a stick that’s dipped and coated in chocolate and Oreos.

Cookies and Cream Bar

It’s hard not to come down to LA and spend all of our limited eating time at either Mario’s or MILK, but both places are so good that they demand repeat visits. But this was just day one of our trip, and we were still planning a trip back to The Oinkster.

barbecue Best of Inuyaki fried chicken fried rice recipes ribs

Arroz con Tres Carnes

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!

beef fried rice

Prime Rib Garlic Fried Rice

So what do you do when you bring home leftover prime rib from Lawry’s or any other high-end steakhouse? If you’re Filipino (or any Asian), fried rice is the usual destination of almost any leftover meat. I’ve made fried rice with all kinds of leftover meat, including chicken adobo, baby back ribs, barbecued brisket, and steak. Can prime rib be a viable fried rice meat?

Prime Rib Garlic Fried Rice

I was at my parent’s house when I decided to do this, and there wasn’t much to work with, so I decided to keep it simple: rice, garlic, meat, eggs and seasonings (Lawry’s Seasoned Pepper and some garlic salt). The directions are fairly simple.


  1. Chop prime rib into equal sized pieces.
  2. Mince as much garlic as you want/need.
  3. Add oil to frying pan. When oil is hot, add minced garlic and work around pan for about 10 seconds.
  4. Add rice to the pan and stir well to incorporate the garlic so it doesn’t burn.
  5. After a minute or so, add chopped prime rib and stir for 30-60 seconds.
  6. Add a couple teaspoons of soy sauce for flavor and color.
  7. Add a few shakes of seasoned pepper and garlic salt to taste. Repeat as desired.
  8. Make a well in the rice in the center of the pan and crack two eggs into the well.
  9. Stir eggs until they just start to set and then mix it into the rice for another minute or two.
  10. Taste rice and add more seasonings as desired.

Prime Rib Garlic Fried Rice

This simple preparation works great with almost any meat, and it would have been prettier if we had some green onions on hand. Since the prime rib is going to be cooked all the way through by the end of this process, it doesn’t really look all that special. But as long as you don’t completely overcook the meat, the prime rib is still going to be tender and flavorful and a lot better than using a cheaper, tougher piece of leftover meat.

And isn’t it just a little more decadent to say that you made some prime rib garlic fried rice?