Mango Fried Rice With Spanish Chorizo

 

Main dish

Mango Fried Rice With Spanish Chorizo

This Latin-Asian creation is great for brunch.

2 (4-inch) Spanish chorizo links, thinly sliced

1 roasted red pepper, finely diced

2 garlic cloves, minced

1 tablespoon ginger paste or minced fresh ginger

1 teaspoon sesame oil

2 cups cooked brown or white rice

Chicken stock (optional)

Coarse salt and freshly ground pepper

1/2 cup frozen baby peas

2 eggs, beaten

1 jalapeño, thinly sliced

3 scallions, thinly sliced

1 large ripe mango, peeled and chopped

Fresh basil, torn

Lime wedges and soy sauce

Cook chorizo over medium-low heat in a large skillet until fat begins to render, stirring occasionally. Raise heat to medium and add red pepper, garlic, ginger paste and sesame oil, stirring to combine for 1 to 2 minutes.

Stir in cooked rice (leftover is best). If the rice seems too dry, add a drizzle of chicken stock. Taste and season with salt and pepper. Add peas and toss with the rice.

Pushing rice mixture to one side, scramble beaten eggs in pan until set. Add jalapeño, scallions, mango and basil, tossing gently. Serve immediately with lime wedges and soy sauce. Makes 2 servings.

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