Speedy Chorizo and Egg Fried Rice
Ingredients
- 600 g cooked long-grain rice
- 200 g cooking chorizo
- 4 eggs
- 150 g frozen peas
- 4 spring onions
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 537 kcal
- Protein
- 24.9 g
- Carbohydrate
- 47.7 g
- of which sugars
- 2.2 g
- Fat
- 25.8 g
- of which saturates
- 8.4 g
- Fibre
- 3.2 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the chorizo into coins and finely slice the spring onions, keeping the green tops separate.
- 2
Heat the oil in a large wok or frying pan over a high heat. Add the chorizo and fry for 3 minutes until the oil runs and it crisps up.
- 3
Add the white parts of the spring onions and fry for 1 minute.
- 4
Push everything to one side, crack in the eggs and scramble them briefly before mixing through.
- 5
Add the rice and frozen peas, tossing everything together over the heat for 3-4 minutes until the rice is hot and slightly crispy.
- 6
Drizzle over the soy sauce, toss again, then serve scattered with the green spring onion tops.
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