Friday, April 19, 2013

Spanish Chorizo Fried Rice

The other night Matt had a meeting leaving me on my own for dinner. I was craving some rice, so I went looking through the fridge and freezer to find things to add to it. What I came up with was this mix of Spanish and Asian flavors.
Chorizo Fried Rice
I have to tell you this really worked. The smoked paprika flavor of the sausage worked so well with the sweetness of the peas. I kept the sauce simple, just some salty soy and sweet/hot chili sauce. The sausage also a nice chewy texture. I can't want to make this for Matt now.

Spanish Chorizo Fried Rice
Make sure to get a Spanish and not Mexican chorizo for this dish. The Spanish version is a hard sausage link.

1/4 dry white rice, like jasmine or basmati
1 t olive oil
1 oz Spanish chorizo, cut into small pieces
1 c frozen sugar snap peas
1/2 t soy sauce
1 t sweet chili sauce
1 large egg

Cook the rice and let it sit in the open air for a little bit to dry out. You don't have to do this, but it gives it a nice texture in the finished dish.

In a skillet or wok, heat the olive oil over high heat. Add the chorizo and sauté for about a minute. Add the peas and cooked rice. Cook until the the peas are warmed through, stirring occasionally. Stir in the soy sauce and chili sauce. Move the rice mixture to the side and crack the egg in the middle of the pan. Stir, breaking the yoke and blending. As the egg set stir into the rest of the dish.

1 serving
Approximately 486 calories

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2013 Kathy Lewinski


Alicia Foodycat said...

It looks wonderful! I've made fried rice with Chinese lup cheong sausage before, so the chorizo isn't a million miles away!

Alicia Foodycat said...

Oh Kat, you have to see if you can get 'nduja. I reckon it's the sort of thing the FDA think is dangerous, and you could probably use some really spicy Mexican chorizo, but if you can get it, it is amazing. Intense chilli, pork fat and paprika. That's why you only need 25G to make a really tasty soup!

Lori said...

Like the calorie count. Love this recipe.

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T = Tablespoon
t = teaspoon
c = cup
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