We love Spanish recipes that fearlessly blend with cuisines from different parts of the world, resulting in a dish that is a delightful encounter between cultures.
Oxtail fried rice is one of the finest fusions between Andalusian and Asian cuisine, making it a delicious dish perfect for enjoying when you’re craving a fulfilling meal, or if you have guests coming over.
In this article, you will learn everything there is to know to master each aspect of this recipe, from its storage and serving methods to ways to adapt the ingredients to your taste.
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Background of the Dish
We know that at first glance, it may seem that Andalusian cuisine wouldn’t pair well with Asian cuisine, but fortunately, several recipes prove otherwise.
The oxtail fried recipe is one of the early examples of blending these cuisines: it takes the traditional Andalusian dish of oxtails and rice as its foundation, combining it with ingredients typically found in Asian fried rice, such as soy and oyster sauce.
Following this recipe, others like oxtail dumplings have emerged from this cultural fusion.
However, oxtails and rice hold a special place as it is easy to make, budget-friendly, and don’t require expert culinary skills.
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Things You’ll Need for Oxtail Fried Rice
To make this Spanish recipe you will need oxtail, cooked jasmine rice, red and green bell peppers, carrots, peas, minced garlic, eggs, soy sauce, and oyster sauce as the main ingredients.
Just like it happens with the oxtail casserole, you will need a wok or a large pan to prepare the recipe.
Ingredients
- 2 cups (400gr) cooked and chilled jasmine rice (preferably a day old)
- 1kg oxtail
- 3 carrots
- 1 cup (150gr) frozen peas
- 1 red bell pepper
- 1 green bell pepper
- 1 cup (150gr) chopped green onions (white and green parts separated)
- 4 garlic cloves
- 3 eggs
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon sesame oil
- 3 tablespoons vegetable oil
- Salt and pepper to taste
How to Make Oxtail Fried Rice – Step by Step Guide
- For the first step in this oxtail fried rice recipe, pat the oxtail dry with kitchen paper and cut it into bite-sized pieces. Season each side with salt and pepper, and set them aside.
- After that, grab a large pot and heat 2 tablespoons of vegetable oil over medium-high heat. Sear the oxtail pieces on all sides until it gets a beautiful golden color.
- After that, add enough water to cover the oxtail and reduce heat to low, then cover and simmer until the oxtail is tender. This should take from 1 to 1.5 hours, as the oxtail is cut into small pieces. Once the meat is cooked, shred it from the bones and set aside.
- To continue with this Spanish oxtails recipe, make sure the cooked jasmine rice is cold and not sticky. If it’s fresh, spread it on a tray to cool or refrigerate it for a few hours.
- In the meantime, start preparing the vegetables. For that, peel and chop the carrots and bell peppers into small pieces (discarding the seeds). Peel and mince the garlic and chop the green onions (separating the white part from the green).
- Then, grab a bowl and mix the shredded oxtail meat with soy sauce, oyster sauce, dark soy sauce, and sesame oil. Set aside so that the Spanish oxtails get infused with flavor.
- Now, grab a large wok or skillet and heat 1 tablespoon of vegetable oil over medium-high heat. Add diced carrots and stir-fry for 3 minutes until slightly softened. Also, add frozen peas, diced bell peppers, and the white parts of the green onions. Stir-fry for 3 more minutes.
- After that, push the vegetables to one side of the wok and add the remaining 2 tablespoons of vegetable oil to the empty side. Add minced garlic to the oil and stir-fry for about 1 minute until fragrant.
- Then, add the chilled rice to the wok and toss everything together. Pour the Spanish oxtail meat over the rice and mix well, ensuring an even distribution of flavors.
- For the next step, move the rice and oxtail mixture to the sides of the wok, creating a well in the center. Pour the beaten eggs into the well and scramble them until just cooked.
- After that, mix the scrambled eggs with the rice and oxtail mixture. Add the green parts of the chopped green onions and stir-fry for 3 more minutes until everything is well combined and heated through.
- To finish this oxtail and rice recipe, do a taste test and adjust the seasoning with more soy sauce, salt, or pepper if needed. Garnish with extra chopped green onions and serve the oxtail fried rice hot.
Substitution of Ingredients
This authentic Spanish rice recipe calls for ingredients that are easy to find, yet you can make some replacements to adapt it to your personal preferences.
If you don’t have soy or oyster sauce, you can make this oxtail fried rice with hoisin sauce and tamari, and you will still achieve the right notes of flavor.
This Spanish oxtail recipe draws a strong influence from Asian cuisine. If you prefer a fully Andalusian dish, you can opt for making the traditional oxtails and rice.
Instead of frozen peas, you can take inspiration from the oxtail and butter beans and use other types of beans, such as black beans or even lentils.
If you’re seeking something more similar to the spicy oxtail recipe, keep the soy sauce, remove the others, and add more olive oil.
Include a few tablespoons of hot sauce with a teaspoon of paprika or chili flakes.
Tips on Serving Oxtail Fried Rice
As soon as you finish preparing this fantastic oxtail fried rice, you will have a main dish ready to be enjoyed for lunch or dinner.
It is key to serve the oxtail and rice with a piece of your favorite bread, some toast, or crackers, as they will make the whole eating process much easier.
This Spanish rice recipe is already filled with flavor, but you can add a little bit of spice by drizzling hot sauce on top or adding some extra drops of soy sauce.
If you prepared this fried oxtail for a special meal or have guests over, then a good presentation is essential.
Serve it on a large platter or in individual bowls, and arrange some fresh herbs or sliced green onions on top to enhance the look.
How to Store Oxtail Fried Rice
Once you finish making this easy recipe for Spanish rice, let it cool to room temperature for about 30 to 60 minutes, and place it in a covered airtight container (you could also store it in portions).
Then, transfer the oxtail fried rice to the fridge, where it will last for up to 3 days, or to the freezer where you can store it for up to 2 months (add a label with the date for reference).
When ready to enjoy frozen oxtail fried rice, thaw it overnight in the refrigerator, and then reheat it thoroughly before serving (either in a microwave or on the stove).
If the oxtail gravy and rice seem a bit dry after refrigeration, you can add a splash of broth or water while reheating to restore the original moisture of the dish.
Other Spanish recipes with oxtail that you can prepare and store for later include the delicious braised oxtails in the oven or the super simple quick oxtail recipe.
Recipe Card: Oxtail Fried Rice
Simple Oxtail Fried Rice Recipe
We love Spanish recipes that fearlessly blend with cuisines from different parts of the world, resulting in a dish that is a delightful encounter between cultures.
Oxtail fried rice is one of the finest fusions between Andalusian and Asian cuisine, making it a delicious dish perfect for enjoying when you're craving a fulfilling meal, or if you have guests coming over.
In this article, you will learn everything there is to know to master each aspect of this recipe, from its storage and serving methods to ways to adapt the ingredients to your taste.
Ingredients
- 2 cups (400gr) cooked and chilled jasmine rice (preferably a day old)
- 1kg oxtail
- 3 carrots
- 1 cup (150gr) frozen peas
- 1 red bell pepper
- 1 green bell pepper
- 1 cup (150gr) chopped green onions (white and green parts separated)
- 4 garlic cloves
- 3 eggs
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon sesame oil
- 3 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- To start with this oxtails and rice recipe, pat the oxtail dry with kitchen paper and cut it into bite-sized pieces. Season each side with salt and pepper, and set them aside.
- Grab a large pot and heat 2 tablespoons of vegetable oil over medium-high heat. Sear the oxtail pieces on all sides until golden.
- Add enough water to cover the oxtail, reduce heat to low, cover, and simmer until the oxtail is tender, from 1 to 1.5 hours. Once cooked, shred the meat from the bones and set aside.
- Make sure the cooked jasmine rice is cold and not sticky. If it's fresh, spread it on a tray to cool or refrigerate it for a few hours.
- In the meantime, peel and chop the carrots and bell peppers into small pieces. Peel and mince the garlic and chop the green onions (separating the white part from the green).
- In a bowl, mix the shredded oxtail meat with soy sauce, oyster sauce, dark soy sauce, and sesame oil. Set aside.
- In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add diced carrots and stir-fry for 3 minutes until slightly softened. Add frozen peas, diced bell peppers, and the white parts of the green onions. Stir-fry for 3 more minutes.
- Push the vegetables to one side of the wok and add the remaining 2 tablespoons of vegetable oil to the empty side. Add minced garlic to the oil and stir-fry for about 1 minute until fragrant.
- Add the chilled rice to the wok and toss everything together. Pour the seasoned oxtail meat over the rice and mix well, ensuring an even distribution of flavors.
- Push the rice and oxtail mixture to the sides of the wok, creating a well in the center. Pour the beaten eggs into the well and scramble them until just cooked.
- Mix the scrambled eggs with the rice and oxtail mixture. Add the green parts of the chopped green onions and stir-fry for 3 more minutes until everything is well combined and heated through.
- Taste the fried rice and adjust the seasoning with more soy sauce, salt, or pepper if needed. Garnish with extra chopped green onions and serve the oxtail with rice hot.
Notes
You can prepare this oxtail and white rice using any cooked rice you have on hand, and you can even opt for wild or brown rice.
Make sure to serve this oxtail rice with your favorite bread or crackers to accompany the rice and make it easier to eat.
If you have meat leftover from other Spanish oxtail recipes, such as the smothered oxtail recipe or the oxtails on the stove, then you can use that as the main protein of the dish (also mixing it with the sauces).
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 1014Total Fat 74.5gSaturated Fat 14.7gCholesterol 204mgSodium 4910mgCarbohydrates 69gFiber 5gSugar 11.6gProtein 23.4g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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