Chorizo Chicken Egg Fried Rice resized

Chorizo Chicken Egg Fried Rice

Ballyknocken letter B

Serves 4

120g diced chorizo
3 spring onions, chopped
2 garlic cloves, sliced
1 red pepper, diced
3 eggs
300g cooked rice
100g frozen peas
250g diced cooked chicken
3-4 tsp soy sauce
1 tbsp chopped parsley

Salt and freshly ground black pepper

Heat a wok or large frying pan, add the chorizo and sauté until golden and the oil from the chorizo will cook out. Remove the chorizo with a slotted spoon and place on a clean plate. Take out some of the oil, leaving 3 tbsp in the wok.
Add the spring onions, garlic and red pepper and stir fry for 2 minutes.
Move the vegetables onto the plate with the chorizo.
Whisk the eggs in a bowl with a fork. Season lightly with salt and freshly ground black pepper.
Pour the eggs into the wok, leave to cook for a short while then add the rice, if you prefer the egg chunkier then leave it to set and break the egg up.
Add the frozen peas and cook for 2 minutes.
Return the cooked chorizo to the wok, add the cooked chicken, the vegetables and stir in soy sauce and sauté for 2 to 3 minutes until the chorizo and chicken have heated through.
Check the seasoning, add a little more salt or soy sauce if needed.
Sprinkle chopped parsley to finish.
Serve immediately.

 

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Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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