At the end of the week, there’s usually only a few things left in the fridge. For today’s lunch, I threw chorizo and white rice together to make a sort of Mexican fried rice. Fried rice is a really great way to repurpose leftovers into a new and tasty dish.
Since the chorizo is already so flavorful, I didn’t add any other seasonings. It’s almost like Mexican rice but without the tomatoes or peppers. If I had those items lying around, I probably would have thrown them in too. (Nothing is off limits when it comes to me making fried rice.) I actually like it better than Mexican rice as it’s much quicker and easier.
Chorizo Fried Rice
Serves 1 as a meal or 2 as part of a meal
1/2 small white onion, chopped
3 ounces vegan chorizo
1 cup cold cooked white rice
1/2 cup frozen mixed vegetables
1 teaspoon olive oil
1 sprig of cilantro for garnish
Heat the wok to hot, add the oil and swirl to coat the wok. Add the onions and stir-fry over medium high heat until translucent. Add the chorizo, breaking it up into smaller pieces with a spatula. Let cook for about a minute or so.
Add the rice, breaking up the large chunks with the spatula so the grains are separated; stir-fry to combine well. Add the vegetables, mix well and continue to stir-fry for a couple of minutes. Garnish with cilantro and serve immediately.