Chorizo Fried Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 1pcs pak choy
• 1pcs spring onion
• 2pcs chorizo sausages
• 10g Chinese barbecue seasoning
• 2pcs egg
• 10ml neutral-flavoured oil
• 15ml soy sauce
• 5ml honey

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, cut the capsicum into 1cm chunks. Coarsely chop the pak choy, keeping the stems and leaves separate. Thinly slice the spring onion on an angle. Thinly slice the chorizo.
3. Step 3 — Cook chorizo
   Put the chorizo in a cold medium deep frypan over medium-high heat and cook, turning, for 4-5 mins until golden. Remove from the pan. Reserve the pan and any oil remaining in the pan.
4. Step 4 — Cook omelette
   While the chorizo is cooking, lightly whisk 2 eggs in a bowl (see cooking tip). Heat 2 tsp oil in a small frypan over medium-high heat. Add the egg and swirl to coat the base of the pan. Cook for 1-2 mins until just set, then loosely roll up the omelette in the pan. Transfer to a board and cool slightly, then cut into strips.
5. Step 5 — Stir-fry vegetables
   Return the reserved pan to medium heat and stir-fry the capsicum for 4-5 mins until tender. Add the Chinese barbecue seasoning, pak choy stems and half the spring onion and stir-fry for 1 min or until fragrant.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Add the rice, pak choy leaves, chorizo, 1 tbs soy sauce and 1 tsp honey to the vegetables and stir-fry for 1 min or until combined. Taste, then season with salt and pepper. Divide the chorizo fried rice among bowls and top with the omelette strips. Scatter over the remaining spring onion to serve.

Allergens

Egg, Soy, Gluten, Sulphites, Wheat