Spiced Rice With Scrambled Eggs & Chorizo From Rōze Traore

March 18, 2021
1 Ratings
Photo by Mark Weinberg. Food stylist: Anna Billingskog. Prop stylist: Amanda Widis.
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

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.

What You'll Need
  • 1 cup jasmine rice
  • 2 cups chicken stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • Kosher salt
  • 1/2 yellow onion, medium-diced
  • Canola oil
  • 2 chorizo links, removed from casings
  • 1 teaspoon mushroom powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon mirin
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon finely grated ginger
  • 1 garlic clove, finely grated
  • 1 tablespoon salted butter
  • 2 large eggs
  • 1 handful thinly sliced scallions, for garnish
  • 1 jalapeño, seeded and thinly sliced, for garnish
  1. Rinse your rice with water for 25 to 30 seconds.
  2. Turn your heat to medium.
  3. Add chicken stock and rice to pot, then season with 1 teaspoon of salt and bring it to a slow boil.
  4. 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.
  5. 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.
  6. Season with salt to taste, mushroom powder, cumin, and paprika.
  7. 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).
  8. 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.
  9. Add butter then crack your eggs directly into the pan. Toss your rice and fully cook your eggs. Salt to taste and toss again.
  10. Garnish with thin slices of scallions and jalapeño.

See what other Food52ers are saying.

  • david van buskirk
    david van buskirk
  • Laura Brown
    Laura Brown

2 Reviews

david V. November 4, 2022
I like the whole concept of this recipe: use leftover rice (yumm!) but as always, perplexed by the term 'chorizo' in recipes. Are we talking Mexican chorizo that is in the plastic casings, or what? the dry Spanish chorizo that needs to be somewhat reconstituted or what? all of these are good ideas, but if it is the Spanish chorizo, how do you render this? I am confused! But I did try it with the (available all the time at my grocer) Mexican style, and it left a lot of rendered fat. Just want to be clear on this. I want the picture!!!
Laura B. April 15, 2021
Really good flavor. Recipe has a few missing links. Lemon peel is mentioned in the directions but not in the ingredient list. Ginger and garlic are listed in the ingredient list but not in the directions. I guessed when to add these and it must have been at the right time because this dish was delicious.