Pork Chorizo Fried Rice
This Chorizo Fried Rice is just what you need for lunch or dinner, an explosion of flavors in your mouth and it just takes 30 minutes to make.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 1 bag frozen mixed vegetables (carrots, corn, green beans, peas & lima beans) 16 oz / 454 g
- 3 cups cooked white rice
- 1 small yellow onion
- 1 tsp chopped garlic
- 5 pork chorizos I used chorizo "tableño" which are made in Las Tablas, but they are mainly made of pork. (aprox 1 pound)
- 2 tsp avocado oil divided
- 3 Tbsp low sodium soy sauce
- 1 Tbsp oyster sauce
- 2 tsp sesame oil divided
- 3 scallions or green onions (optional, used for garnish)
Dice the yellow onion.
Remove the chorizos from their casing.
Mix the low sodium soy sauce, oyster sauce and 1 tsp of the sesame oil and set aside.
In a wok fry your chorizos until fully cooked through. Remove from the wok and set a side.
In the same wok, heat the avocado oil with 1 tsp of sesame oil.
Saute the diced onion for a couple of minutes. Next, add the garlic and saute for 1 more minute or until fragrant.
Add your frozen mixed vegetables and cook for 5 minutes or until the vegetables have softened. Make sure to stir constantly, so the vegetables cook evenly.
Add your rice and mix with the vegetables. Then add your sauce and continue stirring for a couple of minutes.
Garnish with some scallions or green onion, and your chorizo fried rice is ready to be enjoyed!
- You can replace the white rice, with brown rice to increase the fiber intake.
- If you don't have avocado oil, you can replace it with vegetable oil. Just use an oil that has a mild flavor.
- If you can't get the Panamanian chorizo you can use normal pork chorizo. Or even switch thing up a little with another type of chorizo, or even chicken or meat. This will probably change the end result flavor, but I can imagine it would taste great too.