Chorizo Egg Fried Rice
This easy midweek family dinner comes together in 30 minutes and is full of flavour from crisp chorizo, fresh spring onions and grated carrots. One that just about everyone can enjoy.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the chorizo in a large frying pan over a medium heat until it has released its oil and is beginning to brown slightly, around 3-5 mins.
Step 2
Add in the white part of the spring onion and the grated carrot and cook for 3-5 mins until the carrot has softened.
Step 3
Stir in the garlic and ginger puree and cook for a minute longer.
Step 4
Tip in the peas and cook for 1-2 mins until defrosted.
Step 5
Add a drizzle of oil if you need to – you want a little oil at the bottom of the pan but the chorizo may have given off enough.
Step 6
Stir in the rice until everything is well mixed.
Step 7
Push the rice to the side of the pan and pour the eggs into the space. Cook for 30 seconds, then mix everything together again and cook for a few minutes until the egg is fully cooked. Scatter over the green parts of the spring onions and drizzle over some soy sauce or crispy chilli oil to serve, if you like.
- Ingredients
- Based on 2 servings
-
1 tsp Crispy Chilli Oil 1x itsu Crispy Chilli Oil 100g -
0.5tsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Carrot, grated (no need to peel) 1x Sainsbury’s Carrots Loose -
220g Cooked Rice 1x Ben's Original Classic Long Grain Microwave Rice 220g -
5 Spring Onions, sliced, green and white parts separated 1x Sainsbury's Spring Onions Bunch 100g -
2 tbsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
2 tsp Garlic and Ginger Puree 1x KTC Minced Garlic & Ginger Paste 210g -
100g Frozen Peas 1x Sainsbury's Garden Peas 910g -
75g Chorizo, finely chopped 1x Sainsbury's Spanish Diced Chorizo 150g -
2 Eggs, beaten 1x Sainsbury's British Free Range Eggs Medium x6