It’s probably pretty clear from recent blog posts that my current food obsession is chorizo, I seriously cannot get enough of it! I also find it great because unlike most meat products it doesn’t go out of date within a few days of buying it; so there’s no advance planning to take it out the freezer or making sure it’s eaten on time – it’s therefore the perfect store cupboard meaty ingredient. I also find that it stands out and is super delicious in so many dishes; from pasta to risotto, omelettes and in wraps (the list is actually endless). I would imagine that most of you wouldn’t have casually thought of it as a match with egg fried rice, but after this recipe it could definitely be a new firm favourite – we loved it!!
- 120g brown rice – cooked according to pack instructions
- 100g chorizo – roughly chopped
- 55g mini corn – roughly chopped
- 50g green beans – roughly chopped
- 1 leek – roughly chopped
- 6 chestnut mushrooms – sliced
- 2 garlic cloves – finely chopped
- 1 red onion – finely sliced
- 1/5 nutmeg – finely grated
- ½ tsp smoked paprika
- 70g broccoli – roughly chopped
- 2 eggs
- 40g chilli spiced nuts – crushed (with a rolling pin)
- Juice 1 lemon
- Drizzle chilli oil (optional)
- Coriander – roughly chopped to serve
Heat a wok or large frying pan and fry the chorizo until enough oil has been released to fry off your other veg
Add the onions to the pan and fry off for 2 minutes before adding all the remaining veg and frying for 5 minutes or until aldente.
Stir in the rice, along with the nutmeg and paprika and give it a good stir so everything is well coated
Make a well in the middle and break an egg into the centre of this. Leave it to turn white and cook a little and then stir it into the rest of the rice – repeat this process with the other egg.
Stir in the lemon juice and the nuts before plating up with a drizzle of chilli oil and a sprinkle of the fresh coriander leaves.