Easy Chorizo Fried Rice
Chorizo Fried Rice is a one pan meal the whole family will love! Quick, easy, smoky chorizo, a ton of veggies and simple sauce.
Servings: 6
Calories: 414kcal
Ingredients
Sauce
- 1 tablespoon soy sauce Note 1
- 1 tablespoon oyster sauce Note 2
- 1 tablespoon Chinese cooking wine Note 3
- 1 tablespoon Worcestershire sauce Note 4
- 3 teaspoons sesame oil Note 5
Chorizo Fried Rice
- 2 tablespoons peanut oil Note 6
- 2 chorizo sausages thinly sliced, Note7
- ¼ teaspoon salt Note 8
- ½ teaspoon black pepper also Note 8
- 4 large eggs free range, Note 9
- 1 cup diced bacon Note 10
- ½ large onion skin peeled and diced, Note 11
- 1 tablespoon garlic chunky chopped, minced or 2-3 cloves finely diced, Note 12
- 2 cups frozen vegetables Note 13
- 4 cups cooked rice Note 14
Garnish
- green onions roots and tips trimmed, finely sliced, Note 15
Instructions
- Sauce: gather the sauce ingredients then add the soy sauce, oyster sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small glass. Use a mini whisk to combine then set aside.
- Chorizo: place a large non stick frying pan or wok onto the stove top, turn the heat to high, add the peanut oil, sliced chorizo, salt and pepper. Cook the chorizo, flipping the pieces as you go for 3-4 minutes. Once cooked, use a slotted spoon to lift the chorizo up and out of the pan. Place it into a paper towel lined bowl then use additional paper towel to absorb the excess oil.
- Egg: working one at a time crack the eggs into a small bowl and use a fork to whisk them. Then pour them into the hot pan and scramble them. Use the slotted spoon to break them into smaller pieces are you go. Once cooked, transfer them out of the pan and onto a plate.
- Bacon, onion and garlic: next add the diced bacon, onion and garlic to the pan. Cook these for 1- 2 minutes until the onion softens and the bacon gets a little crispy.
- Frozen vegetables: next add the frozen vegetables to the pan and let them cook for around 2 minutes. Use this time to stir them together with the bacon and onion mixture.
- Rice and sauce: next add the cooked rice to the pan and pour over the sauce. Now take a couple of minutes using the slotted spoon to work the sauce into the rice so that it is consistently mixed in (no clumps of stuck together rice).
- Combine: once the sauce is consistently mixed into the rice add the cooked egg and chorizo back to the pan, gently stir and allow these to heat through.
- To serve: garnish the dish with sliced green onions and provide bowls, forks and spoons to serve!
Video
Notes
- Note 1 - Soy sauce: this is regular or light soy sauce. Can substitute dark soy sauce in its place, but don't use both as it will be too salty.
- Note 2 - Oyster sauce: thick and strong in flavor. It is commonly used in Chinese cooking and a very versatile and popular sauce.
- Note 3 - Chinese cooking wine: also known as Shaoxing wine. This will be in the Asian foods section of the supermarket.
- Note 4 - Sesame oil: aromatic and fragrant, the sesame oil is one of the liquids used to create the sauce.
- Note 5 - Worcestershire sauce: my secret sauce! I use it to add a little 'oomph!'.
- Note 6 - Peanut oil: we use a little oil in the pan to fry the chorizo.
- Note 7 - Chorizo: known for being a spicy or smoky sausage this popular protein is versatile and full of flavor.
- Note 8 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
- Note 9 - Eggs: excellent as an alternative texture in the rice, being soft and fluffy we simply whisk then scramble these to cook.
- Note 10 - Bacon: store bought diced bacon is what we are looking for. Easy to simply throw in the pan with no chopping required.
- Note 11 - Onion: 1 large onion that we peel, slice in two and dice will be perfect!
- Note 12 - Garlic: you can use 2-3 cloves of fresh garlic, chunky chopped (my favorite for its convenience) or minced jarred garlic. This choice is yours my friend.
- Note 13 - Frozen vegetables: I like to use a combination of frozen peas, corn and carrot when making fried rice. It is a trio of vegetables that you can purchase from the freezer section of the supermarket as is. We then add these frozen to the pan and they cook very quickly!
- Note 14 - Rice: we want to use rice that has been cooked the day before and kept in the refrigerator until we are ready to use it. I use 2 cups of dried basmati rice, in a microwave rice cooker using 3 cups of tap water. It takes 12 minutes on high. Simply fluff with a fork when done, let it cool the pop in the fridge for the next day.
- Note 15 - Green onions: we use these to garnish the chorizo rice for serving.
Nutrition
Calories: 414kcal | Carbohydrates: 41g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 1026mg | Potassium: 269mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3422IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 2mg