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Serves 2
Cooking time ~10 minutes
This is one of the easiest, most comforting meals to make. Salty, sweet and tangy - very good for a hangover...
If you, like me, always cook way more rice than you need, this is a great way to use it up the next day.
Ingredients:
120g Cooked Rice
100g Chorizo
3x Spring Onions
1x Garlic Clove
1x Red Chilli
1x Egg
Handful of Sesame Seeds
2tbsp Soy Sauce
2tbsp Sugar
Lime
Method:
Start by toasting the Sesame Seeds in a dry frying pan. Careful not to burn them - they catch really quickly so keep them moving and remove when they're golden brown.
Set these aside and prep your ingredients. Wash and chop the Spring Onions, finely slice the Garlic and de-seed and chop the Chilli.
Crack the Egg into a bowl and whisk well. Season with Salt and Pepper.
Slice the Chorizo into bite-size pieces and get them in a hot frying pan with a touch of Oil. You won't need loads as the Chorizo will release a lot of Oil anyway.
After a couple of minutes when the Chorizo starts to crisp, add the Spring Onions, Garlic and Chilli and fry for a couple of minutes until the Veg starts to soften.
Add the Rice in and stir well. At the same time, add a splash of Soy Sauce and a good amount of Sugar. This is up to personal preference but I like it quite sweet.
Mix the Rice around and create a well in the middle of the pan. Pour the Egg in the middle and let it cook, untouched for a couple of minutes. You want an omelette to start forming. One the Egg mixture is solid, break it up and stir it into the Rice.
Stir around and fry for 30 seconds more.
Plate up and serve with the Toasted Sesame Seeds and a good squeeze of Lime Juice.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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