East Meets West Part Two

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This is the second fusion cooking recipe promised in last month’s blog.   When I think about this style of cooking, I’m reminded of a dish my husband and I loved at a restaurant named Asia de Cuba in New York City.  I did my best to recreate the flavors of this asian-latino rice.  It has all the key elements of a traditional asian fried rice with an added latin flare.  Once you dig in it is hard to stop eating.  It is really that good.   This rice is very satisfying all on it’s own.  However, we accompany the meal with Carne Asada as well.

Time-40 minutes



4 cups brown rice cooked

1/2 onion chopped

1/2 green pepper chopped

1/2 red pepper chopped

1 tablespoon garlic chopped

1 teaspoon ginger chopped

4 green onions chopped

1/2 bunch of cilantro chopped

2 eggs

2 tablespoons of soy sauce

1/2 teaspoon of sesame Chili Oil

oil to coat bottom of pan for rice

Ingredients for fried plantains

1 ripe plantain sliced into rounds

1/2 cup of oil for frying plantains

Ingredients for guacamole

3 avocados smashed

juice of 2 limes

1/2 jalapeño chopped

kosher salt to taste for guacamole

Preparation of guacamole

Place avocado, lime juice, jalapeño and salt into a small bowl and mix well.  Cover with plastic wrap and place in refrigerator until rice is ready.

Preparation of fried plantains

Carefully peel the plantain by chopping off the tips with a knife and scoring the skin along the length of the plantain.  This will make peeling easier.  Then simply pull off the skin.   Chop into  1/2 inch thick rounds and fry on medium high heat until golden brown on both sides.

DSC_0048Place fried plantains on paper towel and lightly season with salt. Set aside until rice is ready.


Preparation of fried rice

When making fried rice you must pre-chop all your ingredients because it cooks quickly (in about 10-15 minutes).  Add oil to a large skillet on high heat.  Add onions and peppers and sauté until softened (about 3-5 minutes).  Add garlic and ginger into skillet for 1 minute then add cooked brown rice.  Mix all ingredients together then add soy sauce and sesame oil, and mix again.  Add the two eggs and scramble them into rice and turn off heat.  Incorporate fried plantain into rice and garnish with green onions and cilantro.   When plating add the guacamole on top of rice and enjoy!

What is your favorite fusion recipe?  

Cooks’s Note

1.  You can find plantains in latin, asian, and speciality markets.  You will find green and ripe plantains.  You will need ripe ones for this recipe.  The ripe plantain is ready for frying when the plantain is approximately 50% yellow and 50% black.


2.  I used pre-cooked organic brown rice from Trader’s Joe’s to save time.

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


  1. Robert Hansen says

    The rice looks interesting but unfortunately I don’t like platano. Do you think shrimp would be a good replacement? If not shrimp, any other recommendations?


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