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Chorizo Fried Rice
Emily Davenport
2 servings
476
Spanish
Mains
The perfect mid-week meal, this Chorizo Fried Rice is so quick and easy. Just add in anything you have left over in your fridge!
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Butter 15g (½oz)
- Garlic 1 clove, peeled and crushed
- Mushrooms 50g (2oz), wiped and sliced
- Microwave basmati rice 250g packet
- Chorizo 75g (3oz), chopped
- Egg 1, beaten
- Frozen peas 75g (3oz)
- Frozen sweetcorn 75g (3oz)
- Soy sauce 1-2 tbsp
Directions
Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
Meanwhile, cook the rice in the microwave according to the packet’s instructions.
Add the chorizo and egg to the pan and cook until lightly scrambled.
Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
Serve on warmed plates sprinkled with soy sauce.