Here's a recipe for Veggies and Chorizo Fried Rice from
Chef Ronald Hsu
in Atlanta that can be made with a Made In
Photo credit: Gianna Rankart,
2 cups cooked basmati rice
¼ cup diced onions
½ cup diced cabbage
¼ cup diced celery
¼ cup diced chorizo
¼ cup diced string beans
2 cloves sliced garlic
3 tbsp canola oil
1 tbsp water
Salt & pepper
Follow the cooking instructions for the basmati on the package. Set aside and allow to cool.
In a hot
Made In Saute Pan
, scramble the eggs in 1.5 tbsp of canola oil then set aside and allow to cool. It’s okay if the eggs are still slightly runny.
In the same pan over medium heat, add the remainder of the oil and then the chorizo. Allow some of the fat to render from the chorizo.
Add all veggies except the peas. Saute the veggies for 1-2 minutes until fragrant.
Add the rice and fry for 1 minute. Adjust the seasoning with salt and pepper.
Add the egg (slightly breaking it up) and cook for another 15 seconds.
Serve in a bowl and eat!