Chorizo Fried Rice

Chorizo Fried Rice
Serves 4 as full meal     Serves 6 – 8 as side dish
Prep Time: 20 minutes   Cook Time: 15 minutes

1/2 lb Dos Mamacitas Chorizo Authentico
1/2 c chopped red or yellow onion, small dice
1/2 c chopped green onions
4 garlic cloves, minced
1 c finely chopped or shredded carrots
1 c thinly sliced Napa cabbage
1/2 c thawed frozen peas
3 c cold cooked ginger/lemongrass-infused rice
2 eggs, beaten
1/4 c Mirin
2 Tbs soy sauce

1.    Heat a large sauté pan over medium heat.  Wipe hot pan with a small amount of oil.  Add 1/2 lb chorizo and break apart with a spatula and sauté until cooked almost through.
2.    Remove chorizo from pan but reserve oil in pan. (The rendered oil from the chorizo is very desirable, fragrant and infused with spices and flavor. This oil will be used to fry the rice.)
3.    Keep sauté pan hot and add the beaten eggs. Cook eggs until done, chop with spatula and remove from pan and set aside.
4.    Add chopped onion to pan and sauté until soft and translucent.
5.    Add carrots and scallions and sauté until tender.
6.    Add cabbage and sauté until wilted.
7.    Add chorizo back into pan and sauté with vegetables.
8.    Add 3 heaping cups of cold, previously cooked rice.
9.    Continue to sauté all ingredients together until rice is heated through and well incorporated into the vegetables.
10.    Add the thawed peas.
11.    Combine the Mirin and the soy sauce and then pour over rice.
12.    Keep sautéing rice until Mirin is evaporated.
13.    Serve and enjoy.

Ginger/Lemongrass-infused Rice    Makes 4 cups of cooked rice
PrepTime: 5 minutes   Cook Time: 20 minutes

2 c raw brown jasmine or basmati rice (white rice can be used if preferred)
1 tsp salt   3 c cold water
1 full stalk lemongrass, outer leaves removed and cut into 4 pieces (this should equal about 4 3-inch pieces of lemongrass)      4 slices fresh ginger, about 1-inch thick

1.    Place all ingredients in pot with tight-fitting lid.
2.    Put over high heat and once it comes to a boil, cover with lid and reduce heat to lowest temperature.
3.    Continue simmering while covered until water is evaporated and rice is tender.

Diane, I can have this fried rice anytime of the day….really!


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