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Ecuadorian Chicken Fried Rice

Course dinner
Cuisine Chicken, dinner, Ecuadorian recipe, Gluten free
Keyword Chicken recipes, Ecuadorian recipe, Fried rice, gluten free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Author Feed Your Soul Too


  • 3 Tbsp Olive oil divided
  • 1 Cup White onions diced
  • 6 Whole Garlic cloves minced
  • 3 Tbsp Cilantro chopped
  • 1/2 Tbsp Ancho chili powder
  • 1 Tsp Ground cumin
  • 2 Tbsp Achiote powder
  • 2 Tsp Jalapeno powder
  • 5 Tbsp Soy Sauce
  • 2 Whole Red Peppers diced
  • 1 Whole Green Peppers diced
  • 1 Large Carrot diced
  • 2 Tbsp Chili Soy Sauce

Tomato Sauce

  • 4 Whole Plum tomatoes
  • 3 Whole Jalapenos diced
  • 1 Bunch Cilantro
  • 1 Tbsp Adobo Seasoning
  • 2 Cups Rice
  • 3 Whole Green onions sliced


  • 1 Whole Roasted Chicken pulled
  • 1 Tbsp Adobo seasoning



  1. Make the rice according to the package instructions. Set aside.

Tomato Sauce

  1. Combine all the ingredients in a blender. Set aside.


  1. Add 1 tbsp of oil in skillet. Add the chicken and seasoning.

Assembling the dish

  1. Heat 2-3 tablespoons oil and the achiote and Mexican chili powder over medium heat in a Dutch oven. Cook for 2 minutes. Add the chopped onions and carrots and cook for 4 minutes. Add the spices and all but 2 tbsp of the soy sauce. Now add the bell peppers and cook for one minute. Next add the green onions. Next add the crushed garlic and garlic and simmer for about 5-6 minutes. Next, add the cooked rice. Add the cooked chicken meat to the vegetables. Cook for 5 minutes, stirring occasionally. Stir in the remaining soy sauce sauce mix well.

    Serve and enjoy!