This recipe is perfect with leftover spiced rice; if you’ve just made a fresh batch, it is important to plan ahead and let it completely cool down before use. —Food52
yellow onion, medium-diced
chorizo links, removed from casings
rice wine vinegar
finely grated ginger
garlic clove, finely grated
thinly sliced scallions, for garnish
jalapeño, seeded and thinly sliced, for garnish
In This Recipe
Rinse your rice with water for 25 to 30 seconds.
Turn your heat to medium.
Add chicken stock and rice to pot, then season with 1 teaspoon of salt and bring it to a slow boil.
Add thyme, lemon peel and bay leaves to a pot. Cover the pot, then reduce heat to low. Let the rice cook for 18 minutes. Remove your lid and fluff the rice. Let it cool down on the side or in the refrigerator.
In a large skillet or wok set over medium heat, drizzle enough oil to coat the pan. Break off pieces of your chorizo and add it to the pan. Cook the chorizo for 3 minutes to add some nice brown color, then add your onions. Drizzle a little more oil if needed.
Season with salt to taste, mushroom powder, cumin, and paprika.
Let your onion sweat for 3 minutes and deglaze the pan with mirin and rice wine vinegar. (It will take about 1 minute for you to cook out the alcohol content from the mirin).
Add 2 cups of cooked rice. Turn your heat up to medium-high. Spread it evenly in your pan and let it cook for 4 to 5 minutes. Be sure to toss or stir so your ingredients are evenly seasoned.
Add butter then crack your eggs directly into the pan. Toss your rice and fully cook your eggs. Salt to taste and toss again.
Garnish with thin slices of scallions and jalapeño.