Smoky and flavorful chorizo combines with everything you know and love about fried rice into a simple cooked rice the whole family will love!
WHAT’S NEW?
What’s a week in our household without a trip to urgent care? I’m not sure any more! We’re 3 for 3 and will hope for a better week next week. Now that Shea is through strep throat, Piper wanted to get in on the action. She found herself at the bottom of a pile-o-kids on the playground and her fibula was the unfortunate recipient of a body jumping onto said pile. Our first broken bone, it seems! There is no greater dread than the school calling mid-day, let me tell you. Off to the ortho we go on Friday!
Fortunately, I went on a cooking frenzy over the weekend for meal prep (rice!) as well as a plan for quick and easy weeknight dinners. This easy recipe reheats well and can be served any number of ways thanks for its simple ingredients and fusion flavors. Serve with potstickers or a salsa chicken, some tofu stir-fry, or an eggroll. There’s no going wrong – enjoy!
ROLL CALL FOR THIS RECIPE
- Bold Flavor: If you’re someone who seeks out big, bold flavors you probably love chorizo and you’ll certainly love this recipe, too!
- Fusion Fans: Chinese food meets Mexican chorizo – if you love foof fusion, this is a winning combination to try!
- Kid-Friendly: A flavor-packed rice recipe is sure to win over the less mature diners.
KEY INGREDIENTS AND SUBSTITUTIONS
- Peanut Oil: Due to its high smoke point and neutral flavor, peanut oil is a great choice. However, canola or vegetable oil can be used.
- Eggs: I love the addition of eggs for a bit of color, texture, and nutrition. The egg mixture can be egg white, egg substitute, or omitted altogether.
- Chorizo: You can use a veggie chorizo crumble, if preferred. Fresh chorizo sausage is very soft, cooks quickly, and has big flavor that allows a little bit to go a long way flavor-wise.
- Onion: Use more, less, or none, as preferred. A white or yellow diced onion is recommedned, however sweet, red, or green onions can be substituted in.
- Carrot: Shredded or finely diced works best to keep the cooking time down. You can use bell pepper or additional onion as a substitute.
- Rice: Day old leftover Jasmine rice is what I used, however any day-old rice, including a brown rice or other long-grain rice white rice can be used.
- Soy Sauce: Use a low-sodium variety or coconut aminos to keep this recipe gluten-free.
- Peas: Fresh or frozen work great, edamame would make for a good substitute.
VARIATIONS, STORAGE, and TIP
- If you own a rice cooker, using one reduces the prep time and effort of this recipe. Or, make a weekly menu with two rice dishes. Make plenty and use the leftover rice the next day to serve this chorizo fried rice.
- You can add any number of ingredients to this recipe to create a unique twist and change things up: black beans, diced bell peppers, zucchini, corn, etc.
- When working with high heat, have your ingredients prepped and be sure to avoid food from burning to the bottom of the pan by working quickly
- Store leftovers in an airtight container in the fridge for up to 5 days
FAQ
Why do you recommend using day-old leftover rice?
Using rice that has been cooked and refrigerated changes the behavior of the starch when creating a dish like fried rice. You want to avoid clumping or overly sticky rice.
Can I use a brown rice?
Absolutely! Doing so will add a lot of fiber, too! You may notice a different flavor and texture, however you can increase the amount of oil and soy sauce, if needed. I would still recommend using day-old rice.
How do you know how long to fry the rice for?
Between the fat used in cooking and the high stove top temperatures, the rice will fry quickly and turn a golden brown.
NUTRITIONAL MERITS
- This recipe is dairy-free and gluten-free with few adaptations
- Peanut oil is often skipped over in cooking, however it is rich in heart-healthy monounsaturated fats and low in saturated fat
- This recipe offers good balance of carbohydrate, protein, and fat.
- Easily made vegetarian with vegetarian chorizo
Chorizo Fried Rice
Smoky and flavorful chorizo combines with everything you know and love about fried rice into a simple cooked rice the whole family will love!
Ingredients
- 5 Tbsp peanut oil, divided
- 3 eggs, lightly beaten
- 9 oz fresh chorizo
- 1/2 onion, finely chopped
- 1 cup diced carrot
- 6 cups leftover, cooked Jasmine rice
- 1/4 cup low-sodium soy sauce
- 1 cup frozen peas
Instructions
- Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat.
- Once hot, add the eggs and scramble for 1-2 minutes; remove to a plate and set aside.
- Add the chorizo to the wok and cook for 3-4 minutes or until oils are released and texture is smooth. Add the onion and carrots; saute for 2-3 minutes.
- Push the chorizo and veggies to one side of the skillet and add remaining 4 tablespoons peanut oil to the other side; tilting slightly to keep as separate as able.
- Once hot, add the rice to the side with the oil and saute for 1-2 minutes. Add the soy sauce and mix well to coat the rice. Add the peas and toss; cook for 2-3 minutes more.
- Add back in the egg and heat through, about 1 minute. Serve hot.
Nutrition Information:
Yield: 8 Serving Size: 1 heaping cupAmount Per Serving: Calories: 395Total Fat: 19.9gCholesterol: 111mgSodium: 734mgCarbohydrates: 39.8gFiber: 2.0gSugar: 2.1gProtein: 13.5g
Love rice-based dishes? There’s tons to choose from!
- Slow Cooker Chicken Burrito Bowls
- Pineapple Shrimp Fried Rice
- Caribbean Jerk Chicken Rice and Bean Bowls
- One Pot Cajun Chicken and Rice
- Spicy Thai Chicken and Brown Rice Bowls
- Butternut Squash, Chicken, and Wild Rice Casserole
- 30-Minute Greek Shrimp and Grain Bowls
- Chicken Pot Pie Wild Rice
Be well,
