Colombian Chinese Rice: A Weeknight Arroz Chino Recipe

Colombian Chinese rice, often called arroz chino, is a savory fried-rice dish made with chilled rice, chicken, ham, vegetables, and a soy-based seasoning. It is a flexible, locally adapted favorite with many family versions, and cold rice plus a hot pan gives it the distinct, separate grains that make each bite satisfying.

Ingredients

4 cups (600 g) cold cooked long-grain white rice, ideally refrigerated overnight
12 oz (340 g) boneless, skinless chicken breast, cut into ½-inch (1.3 cm) pieces
4 oz (115 g) fully cooked ham, cut into small dice
1 cup (150 g) frozen peas and carrots, thawed and patted dry
½ cup (75 g) finely diced yellow onion
3 scallions (30 g), thinly sliced, with white and green parts separated
2 garlic cloves (6 g), finely chopped
1 tsp (5 g) finely grated fresh ginger
2 tbsp (30 ml) neutral cooking oil, such as canola or sunflower oil, divided
3 tbsp (45 ml) low-sodium soy sauce
1 tbsp (15 ml) oyster sauce, optional
1 tsp (5 ml) toasted sesame oil
¼ tsp (1 g) ground white pepper, or black pepper
⅛ tsp (0.5 g) fine salt, plus more only if needed

Instructions

Prepare the ingredients. Break up the cold rice with clean fingers or a fork, separating clumps without crushing the grains. Dice the chicken and ham, chop the onion and aromatics, and thaw and dry the vegetables. Stir the soy sauce, optional oyster sauce, sesame oil, and pepper together in a small bowl. Having everything ready matters because the rice cooks quickly once it hits the pan. Allow about 20 minutes for this preparation.
Heat the pan and cook the chicken. Set a large wok or wide, heavy skillet over medium-high heat. When the pan is hot, add 1 tablespoon (15 ml) of the neutral oil and swirl to coat. Add the chicken in a single layer, sprinkle with the salt, and cook for 6 to 7 minutes, stirring or turning the pieces so they brown on more than one side. Check the thickest pieces with a food thermometer; USDA FSIS says chicken must reach a safe minimum internal temperature of 165°F (74°C). Transfer the cooked chicken to a clean plate.
Soften the aromatics and vegetables. Add the remaining 1 tablespoon (15 ml) oil to the pan. Add the onion and the white parts of the scallions; stir for about 1 minute. Add the garlic and ginger and stir for 20 to 30 seconds, just until fragrant. Add the peas and carrots and cook for about 2 minutes, stirring so they warm through and any surface moisture evaporates.
Fry the rice. Add the cold rice and ham. Toss and press the rice gently against the hot pan for about 4 to 5 minutes, lifting and turning it often so the grains heat evenly and pick up a little color. Work through any remaining clumps with the edge of a spatula. If the pan is small, fry in two batches; crowding traps steam and makes the rice soft rather than lightly toasted.
Season and finish. Return the chicken and any juices on the plate to the pan. Pour the soy-sauce mixture around the edges of the pan, then toss thoroughly for 1 to 2 minutes so the sauce coats the rice without pooling in one spot. Stir in the green scallion tops. Taste and add a little more soy sauce or pepper if needed; the ham and sauces already contribute salt, so taste before adding more. Serve hot.

Tips

Use properly chilled rice. Day-old rice is convenient because refrigeration dries the surface slightly, helping the grains fry instead of clump. If making rice specifically for this dish, spread it in a shallow container and refrigerate it promptly; do not leave cooked rice sitting out to cool for hours.
Keep the pan uncrowded. A wide wok or skillet gives moisture a chance to escape. If the rice piles high in the pan or stops sizzling, cook it in batches and combine everything at the end.
Adjust the sauce carefully. Soy sauces vary in saltiness, and ham adds seasoning too. Begin with the listed amount, taste after tossing, and add extra soy sauce a teaspoon (5 ml) at a time. For a milder flavor, use low-sodium soy sauce and omit the added salt.
Make an easy oyster-sauce substitute. Oyster sauce adds a rounded, slightly sweet savory note, but it is optional. If you do not have it, leave it out and stir a small pinch of sugar into the soy mixture; the result will be a little less rich but still tasty.

Serving Suggestions

Serve the rice hot as a filling one-pan meal or as a side alongside grilled or roasted chicken, pork, or vegetables. A simple cucumber and tomato salad adds a cool, crisp contrast, while sliced avocado or a few lime wedges can brighten the savory sauce. For a familiar Colombian-style table, offer ají or another fresh chile sauce on the side, so each person can add heat to taste rather than making the whole pan spicy.

This recipe makes four substantial portions, but it can also be part of a larger meal. If serving it with other dishes, plan on smaller scoops and set out extra scallions for a fresh finish. Put any garnishes on the table separately, especially if you expect leftovers, so the rice can be cooled and stored without extra toppings mixed through.

Variations

Arroz chino is not one fixed formula: ingredients and seasoning differ from cook to cook. For a seafood version, replace the chicken and ham with peeled shrimp. Cook the shrimp until opaque and at least 145°F (63°C) at the thickest point, checking with a food thermometer, then set them aside and return them to the pan at the end. Avoid cooking seafood for a long time in the rice, which can make it tough. You can also use diced cooked pork in place of the chicken; if starting with raw whole-cut pork, cook it to 145°F (63°C) and let it rest for 3 minutes before combining it with the rice.

For a version without meat, omit the chicken and ham and use 1½ cups (225 g) of chopped mushrooms, extra peas and carrots, or firm tofu. If using tofu, pat it dry and brown it in the pan before cooking the vegetables. Oyster sauce is made with seafood, so leave it out for a vegetarian dish and use soy sauce with a small pinch of sugar instead. For a little more color and sweetness, add ½ cup (75 g) of diced red bell pepper with the peas and carrots.

You can vary the seasoning without changing the method. A little extra ginger gives the rice a brighter, more aromatic edge; a few drops of hot sauce add heat; and a small splash of extra soy sauce makes it saltier and more deeply savory. Keep additions modest at first, since the rice should still taste balanced rather than wet or dominated by one sauce.

Storage and Reheating

Because this recipe contains cooked rice, cool leftovers promptly. Divide them into shallow containers and refrigerate within 2 hours of cooking; do not leave the pan on the counter until it reaches room temperature. Store covered in the refrigerator for 3 to 4 days. If the rice has been left out longer than 2 hours, discard it rather than trying to make it safe by reheating.

Reheat only the portion you plan to eat, either in a skillet over medium heat with a tablespoon of water or in the microwave in a covered, microwave-safe dish. Stir once or twice so it heats evenly, and make sure leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a small splash of water if the grains seem dry. You can freeze portions in airtight containers for about 2 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I use freshly cooked rice?

Cold rice gives the best texture, but you can use freshly cooked rice if needed. Spread it in a thin layer on a clean tray or shallow dish and refrigerate it promptly until cool and dry to the touch before frying. Do not cool rice at room temperature for an extended period, and never use rice that has been left out overnight.

What kind of rice works best?

Long-grain white rice is a reliable choice because its grains tend to stay separate when fried. Jasmine rice also works and has a more fragrant aroma. Short-grain rice can be used, but it is stickier, so handle it gently, make sure it is cold, and expect a softer, more cohesive result.

Can I make Colombian Chinese rice without a wok?

Yes. Use the widest skillet you have, preferably one with a heavy base, and cook in batches if necessary. A wok heats quickly and makes tossing convenient, but it is not essential. The important points are a hot pan, dry ingredients, and enough room for moisture to evaporate.

Is oyster sauce necessary?

No. Oyster sauce brings a sweet, savory depth, but this rice is still flavorful with soy sauce, ginger, garlic, and scallions alone. For a simple substitute, omit it and add a small pinch of sugar to the soy mixture. For a vegetarian version, check that every sauce you use is suitable for your diet.

Can I prepare the ingredients ahead?

Yes. Chop the onion, scallions, garlic, and ginger and refrigerate them in covered containers for up to a day. Keep the raw chicken separate from ready-to-eat ingredients, and cook it fully just before assembling the rice. The rice itself can be cooked ahead and refrigerated promptly, making the final frying step much quicker.

Why did my fried rice turn mushy?

Rice that is warm, wet, or freshly steamed tends to clump, and an overcrowded pan traps steam. Start with chilled rice, dry thawed vegetables well, preheat the pan, and work in batches when needed. Toss the grains often, but avoid pressing them into a dense layer for too long.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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