Name: Chorizo fried rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cup (300g) white long-grain rice; 1 teaspoon vegetable oil; 2 eggs, beaten lightly; 2 (340g) chorizo sausages, sliced thinly; 1 fresh long red chilli, sliced thinly; 1 clove garlic, crushed; 2 centimetre piece (10g) fresh ginge, grated; 2 cup (160g) wombok, coarsely shredded; 1 cup (120g) frozen pea, corn and carrot mixture; 3 cup (600g) cold cooked rice; 2 tablespoon dark soy sauce

Ingredients

1 1/2 cup (300g) white long-grain rice

1 teaspoon vegetable oil

2 eggs, beaten lightly

2 (340g) chorizo sausages, sliced thinly

1 fresh long red chilli, sliced thinly

1 clove garlic, crushed

2 centimetre piece (10g) fresh ginge, grated

2 cup (160g) wombok, coarsely shredded

1 cup (120g) frozen pea, corn and carrot mixture

3 cup (600g) cold cooked rice

2 tablespoon dark soy sauce

Method

1.Heat oil in wok, cook egg over medium heat, swirling wok to form thin omelette. Remove from wok, cool. Roll omelette tightly, cut into thin strips.

2.Add chorizo to wok, stir-fry about 5 minutes or until crisp. Add chilli, garlic, ginger, wombok and frozen vegetables, stir-fry about 5 minutes or until vegetables just soften.

3.Cook rice the day before making this recipe. Spread it in an even layer on a tray and refrigerate overnight. You’ll also need a quarter of a small wombok.

4.Add rice, omelette and sauce to wok, stir-fry until combined and heated through.

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Ingredients

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