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“Sizzling Chorizo and Pineapple Fried Rice: A Sweet and Savory Feast”
Ingredients:
For the Fried Rice:
2 cups cooked and cooled rice (preferably day-old)
200g chorizo, sliced into rounds
1 cup pineapple chunks (fresh or canned)
1/2 cup diced carrots
1/2 cup corn kernels
1/2 cup sliced mushrooms
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
2 eggs, beaten
2 tablespoons vegetable oil
Garnish:
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Fresh cilantro or parsley, chopped
Sesame seeds (optional)
Instructions:
1. Prep Ingredients:
Make sure all ingredients are prepped before cooking as the process will go quickly.
2. Cook Chorizo:
Heat a large pan or wok over medium-high heat. Add chorizo slices and cook until they are browned and crispy. Remove from the pan and set aside.
3. Stir-Fry Vegetables:
In the same pan, add a tablespoon of oil if needed. Add garlic, carrots, and mushrooms. Stir-fry until they start to soften.
Add the corn and continue to stir-fry for another couple of minutes.
4. Add Rice and Sauces:
Increase heat to high and add the cooked rice, breaking up any clumps.
Stir in soy sauce and oyster sauce. Mix well to ensure the rice is evenly coated with the sauces.
5. Add Pineapple and Chorizo:
Add the pineapple chunks and cooked chorizo back into the pan. Stir everything together and cook for another minute until all ingredients are well combined and heated through.
6. Cook Eggs:
Push the rice mixture to the side of the pan. Add the beaten eggs to the empty side of the pan and scramble until just set.
Mix the scrambled eggs into the rice.
7. Garnish and Serve:
Remove from heat and stir in green onions.
Serve hot, garnished with chopped cilantro or parsley and a sprinkle of sesame seeds if desired.
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