Monday, September 21, 2015

Chorizo Fried Rice with Prawns and Eggs

Chorizo is a spicy chilli Mexican sausage and ever since I have heard of it...I wanted to try this one. Simple sausages do not excite me, as they are kind of the same and misses out my favourite chilli part. But as for chorizo...I can’t think of anything like this.

chorizo fried rice recipe

prawns and chorizo fried rice

So, from Cash Centre I got this chorizo and made fried rice with this. I also made some Garlic Spaghetti with it, but that recipe sure needs some improvising. It did not turn out the way I expected it to be.

how to cook prawn fried rice

prawn and chorizo fried rice

chorizo fried rice recipe with step by step pictures

chorizo fried rice recipe with step by step pictures

The recipe of Fried Rice is pretty much same as the basic one, only little tweaks here and there. If you can’t get chorizo just replace it with simple sausage or cubed small boneless chicken pieces.

prawns and chorizo fried rice recipe with step by step pictures

prawns and chorizo fried rice recipe with step by step pictures

prawns and chorizo fried rice recipe with step by step pictures

Fried rice is definitely the best way to use up leftover rice. Sticky, a little dry...perfect for stir frying!!

egg fried rice recipe

prawn fried rice recipe

Chorizo Fried Rice with Prawns and Eggs
Serves 4
prawns and chorizo fried rice

200gm rice (I have used Thai Jasmine Rice)
100gm chorizo – sliced
3 eggs – whisked
200gm prawns – cleaned and de-veined
1 tbsp light soy sauce
2 tsp oyster sauce
1 tsp garlic – chilli paste (optional)
4-5 cloves of garlic – minced
1 small carrot – chopped
A few spring onions - chopped
A handful of green peas
A handful of sweet corn (optional)
2-3 tsp freshly ground black pepper
1 tbsp oil (refined / olive oil)

Cook the rice and drain all the starch well. Then put the cooked rice in a bowl / plate and put it inside the fridge for 30-45 minutes. It will help to minimize the moisture in the rice.
In a bowl mix in the soy sauce, oyster sauce and chilli – garlic paste. Give a good stir and keep aside.
Heat the wok / pan and throw in the sliced chorizo. Sauté and cook them for 1-2 minutes and take them out of the pan.
Chorizo will ooze out lots of oil, so cook the prawns in that fat and once they appear cooked, take them out of the pan. It will take some 3-4 minutes to cook the prawns completely.
Add in if you need more oil to the pan and scramble the whisked eggs. Put the scrambled eggs with the prawns and chorizo.
Heat up rest of the oil and add in the minced garlic. Sauté the garlic till they start to change its colour and then add the sliced onions.
Stir and cook the onions, till they are translucent and the edges start to become golden.
Immediately throw in the chopped carrots, green peas and sweet corn.
Sprinkle little water over them and put cover for 1 minute. The vapour created by the water will make the vegetable cook faster.
After 1 minute open the lid and add in the fried chorizo, prawns and scrambled eggs.
Now take the rice out of the fridge and add them into the cooking vegetables.
Drizzle over the prepared mixture of sauces.
Now on high heat, mix the rice with the sauces and vegetables, so that each grain of them gets evenly coated.
If you keep rice in the fridge and keep stirring after you have added them to the veggies, your rice will never stick to the bottom of the pan / wok.
Finally sprinkle the salt, pepper and chopped spring onions and mix gently.

Then put off the flame and serve hot. This fried rice can be eaten on its own or also can be paired with any Chinese chicken dishes.

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