Chorizo Fried Rice
Wednesday, August 28, 2013
Carrie in Chorizo, Dinner, Lunch, Meat

Chorizo Fried Rice

I'll call this an 'I'm not going to the grocery store and I'm cleaning out the refrigerator and freezer meal.'

You can really take this recipe, and substitute the meat and veggies with what you prefer, or what you have on hand. I personally love chorizo, and I imagine you do too...if you have a pulse. The veggies were strictly what I had in my pantry, but the corn off the cob and green beans made it feel Summery, which was nice.

I also dumped in a lot of Sriracha, because I love it. See evidence of this here, here, here, here and here. I also believe if you don't like Sriracha that you may not have a pulse.

Please see below for a very loose recipe for Chorizo Fried Rice...I do a lot of taste and adjust as I go.

3 cups of cooked rice
1/2 pound of chorizo, casings removed and cut into pieces
1-1/2 tablespoons canola oil
1 cob of corn, corn removed
1-3/4 cup green beans, trimmed and cut into 1-2" pieces
1/4 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 egg, beaten
1/4 cup soy sauce
2 to 3 tablespoons Sriracha
sesame seeds 

Heat large pan on stovetop over medium heat.

Add chorizo, and cooking stirring around occasionally for about 6 minutes. Push chorizo to side of pan

Add oil to pan and let heat up. Add corn, green beans and onions, and season with salt and pepper.  Stir around veggies (with chorizo) and cook for about 7-10 minutes. Push veggies and chorizo to side.

Add egg to pan and cook, using your spoon or spatula to cut into small pieces. Stir egg in with veggies and chorizo. 

Increase heat to medium high. Add the rice to the pan, stir around and add soy sauce and sriracha. Pack rice into pan, let it cook for 3 to 4 minutes. Stir around and pack in again, let it cook for 2 or 3 more minutes. Stir around again, pack in and let it cook for 2 or 3 more minutes.

Taste to see if more seasoning is needed, adjust as necessary.

Serve rice sprinkled with sesame seeds.


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