Chorizo Fried Rice Recipe – The Lazy and Easy Version

The universe was dropping far too many signs that the time had come. It was time to experiment with a chorizo fried rice recipe that I had read ages ago but never got about to actually cooking it. 

Sign Number One: A packet of succulent chorizo sausages sitting patiently in my freezer from The Seafood and Meat Co.

Sign Number Two: My favorite food and travel blogger, The Tiny Taster, posted a really yummy sausage fried rice recipe recently that got me drooling on my laptop screen. This recipe is a modified version of the one she blogged about, and an easy sausage fried rice recipe I found online.

Sign Number Three: The final nail in the coffin was going back to Imbiss in Bandra (gosh, how I love that place!) and ordering a schnitzel instead of my favorite chorizo rice and regretting my decision for days to come.

So you see, it was time to make some chorizo fried rice of my own. I’m a fan of this Spanish spicy sausage cooked in all its forms, and I love a good chorizo rice, so I was going to be the toughest critic of my own cooking. And I can proudly say the rice turned out delicious. And it’s just the easiest to make!

What you’ll need:

  • 4 chorizo sausages (recipe mentions two. But there’s no such thing as too much sausage.)
  • 2 eggs
  • 4 cups of rice
  • 2 tbsp soy sauce
  • 2 shallots
  • salt and crushed pepper
  • cooking oil

What you’ll have to do:

Dice the shallots in small pieces from root to tip, and keep aside.

Prepare the eggs in a pan, by lightly beating them and scrambling them into smaller pieces. You don’t need to add salt to the eggs yet!

Boil the rice in a pan, adding a teeny bit of salt and set aside to cool. Using leftover rice works even better.

Pan fry the chorizo once they are thawed. The chorizo comes coated in an outer fat layer, hence you won’t need to add a lot of oil to cook them. Once they are heated, cut them into small circular pieces.

Add the rice into the same pan where the chorizo was cooked. The oil released by the chorizo added a lot of flavor to the rice. (Also, you’ll have one less vessel to wash later). To this add the soy sauce followed by the egg, and then the chorizo. Top it up later with the shallots and some salt-pepper to taste. 

Keep tossing and stirring the fried rice or else it will get too clumpy. It won’t take long to cook, and should be done in a few minutes. The chorizo may disintegrate into smaller bits, and that is perfectly normal. The entire cooking time of this dish, including prep work, does not take more than fifteen minutes.

Serving Suggestion: Serve with a runny egg on top, just like they do at my favorite Imbiss. Easy, isn’t it? And doesn’t it look delicious? I promise it tastes just as good as it looks. 

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