Chorizo fried rice

  • 35 mins cooking
  • Serves 4
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Chorizo fried rice
  • 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


Chorizo fried rice
  • 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.