Cuban Chinese food is just perfect for those who love experimenting with dishes that are out of the ordinary, who enjoy an eclectic mix of cultures, and appreciate a fine melding of contrasting flavors and textures— the best of fusion cooking.

If you’ve ever wondered about the history of Cuban Chinese culture, and the offshoot of their fusion cuisine, we’ve got the basics for you here. In addition, we’ve included a delicious recipe that you can whip up at home to surprise your family or wow your guests at your next dinner party. 

The History of Cuban Chinese Fusion Food 

In 1857, Chinese individuals—almost entirely male—were brought to Cuba to work in the sugar cane fields. After finishing their 8-year work contracts and obtaining their freedom, some chose to remain in Cuba. 

Then, in the 1920’s, another 30,000 Chinese individuals migrated to Cuba. While some aspects of the cultures remained distinct, some blended. One perfect incorporation was with Cuban Asian fusion food. 

Staple ingredients from both cultures are pork, rice, and seafood, each creating a delicious, and intriguing, food fusion experience.   

Here’s a recipe you can prepare at home when you’re craving the best of both worlds. 

Cuban Inspired Fried Rice 


    • 2-3 pounds large *cooked shrimp, peeled and deveined
    • 6 large eggs
    • 1 Tbsp soy sauce
    • 2 Tbsp chicken broth 
    • 3 Tbsp frying oil 
    • 1 medium chopped onion
    • 1 medium chopped bell pepper
    • 1/2 cup chopped carrot 
    • 4 cloves garlic, finely chopped
    • 4 cups cooked rice
    • 1/2 cup chicken broth mixed with 2 Tbsp soy sauce<
    • 2 cups chopped *cooked ham ( Spicy ham is perfect)
    • 1/2 cup finely chopped scallions
    • ⅓ cup frozen green peas


First, crack the eggs in a large bowl and whisk them until completely scrambled. Then add soy sauce and chicken broth and whisk again.

Now, heat the cooking oil in a wok— or large heavy skillet—carefully coating the sides of the pan with oil. 

After the oil is hot and distributed, pour half the egg mixture into the pan and roll it around so it evenly coats the bottom and sides of the pan in a thin layer. 

Turn the heat down, and when the egg is cooked, flip it once like a thin pancake.  Place the egg on a large plate and cut it into strips. 

Now, add a little additional oil to the pan and cook the bell pepper and onion until the onion becomes translucent. 

Bring the heat to low, and add the carrots and garlic. Cook another couple minutes, but be careful not to burn the garlic. Add a bit more oil, and then introduce the cooked rice. Fry the rice for about 5 or 6 minutes. Be sure to stir continuously so nothing sticks or burns.  Add a little soy/broth mixture for flavor, without creating too much liquid.  Now, add the ham, shrimp, 1 Tbsp soy sauce, and the remaining egg mixture. Cook another 5 minutes or so.

Lastly, add the scallions, peas, and sliced egg.  Remove from the stove and let the dish rest for a few minutes.  Enjoy! 

When it comes to Pan Asian, Latin American fusion food, Casa Sensei definitely has it all.  And we love serving it up with flair. If you’d like, you can even choose a beautifully set waterfront patio table—via a romantic gondola ride—where you can sip cocktails in the sun, and order from our vast, chef inspired fusion menu.

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