Chorizo egg-fried rice
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Chorizo egg-fried rice

By Helena Busiakiewicz

This easy midweek family dinner comes together in 30 minutes and is full of flavour from crisp chorizo, fresh spring onions and grated carrots

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 325
  • fat 13g
  • saturates 4g
  • carbs 34g
  • sugars 0g
  • fibre 5g
  • protein 16g
  • salt 1g

Ingredients

  • 75g chorizo , finely chopped
  • 1 bunch spring onions , sliced, green and white parts separated
  • 1 medium carrot , grated (no need to peel)
  • 2 garlic cloves , crushed or finely grated
  • 100g frozen peas
  • ½ tsp vegetable or sunflower oil (optional)
  • 300g cooked rice
  • 2 eggs , beaten
  • soy sauce or crispy chilli oil , to serve (optional)

Method

  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.

  2. Add in the white part of the spring onion and the carrot and cook for 3-5 mins until the carrot has softened.

  3. Stir in the garlic and cook for a minute longer.

  4. Tip in the peas and cook for 1-2 mins until defrosted.

  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.

  6. Stir in the rice until everything is well mixed.

  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.

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