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.