Chorizo Fried Rice

Sifting through my pantry is one of my favorite activities because I am always surprised at the "treasures" that I find in the nooks and crannies. Case in point - this unopened chorizo package that I found a few days ago. I love having it in stock because you never know when you need some meat in your meal.

So after trying to guess how long the chorizo has been there think of a good way to cook it, I decided to just use it in plain ole' fried rice.

Don't worry, though. Spanish chorizo contains pimenton - a Spanish smoked paprika that is responsible for its color and seasoning, and also makes the sausage last longer without refrigeration.


What you need:

• 2 to 3 cups cooked rice
• 1/2 tablespoon canola oil
• 3 pieces chorizo, sliced
• 2 eggs, scrambled
• 6 cloves of garlic
• 1/4 cup frozen corn kernels, thawed
• 1/4 cup frozen peas, thawed
• 1/2 teaspoon Five-Spice powder
• salt, to taste

What to do:

Heat olive oil in a large wok over medium high. Put in the garlic and chorizo, saute for about a minute. Add the cooked rice, corn kernels, scrambled eggs and peas. Continue cooking until the rice is heated through, about 2 to 3 minutes. Stir frequently so the rice won't stick on the bottom of your wok. Season with the five-spice powder and salt. Cook for another minute, then remove from heat. Serve and enjoy!


Tips, Tricks and Tweaks:

1. No need to add more oil - chorizo is naturally oily.
2. The yellow tinge of the chorizo might stain your counters. Be sure to wash dishes immediately, especially if using plastic.
3. It would be better to cut the scrambled eggs in little pieces before adding it to the wok.
4. Five-Spice powder has a distinct oriental taste. Try with just a small amount at first, and if you like it, then feel free to add more to your fried rice.