Easy Mexican Fried Rice With Chorizo and Pickled Jalapeños

Method

1. 1

   In a wok or a carbon-steel or cast iron skillet, heat 1 tablespoon oil over high heat until just smoking. Add onion whites and cook, undisturbed, until charred, about 1 minute. Add cabbage and cook, stirring continuously, until wilted and charred, about 2 minutes. Transfer to a large bowl; set aside.

2. 2

   Reduce heat to medium-high and add chorizo to skillet. Cook, breaking up meat with a wooden spoon, until well browned, 6 to 8 minutes. Transfer to bowl with cabbage, leaving the fat in skillet.

3. 3

   If skillet is dry, add 1 tablespoon of oil. Add rice and cook, stirring and tossing frequently, until it is pale brown and toasted, with a lightly chewy texture, about 3 minutes. Add garlic and cook until fragrant and softened, about 1 minute.

4. 4

   Return cooked onion whites, cabbage, and chorizo to skillet. Add pickled jalapeños and a tablespoon of reserved pickling liquid. Toss to combine. Season with salt to taste. Sprinkle with cotija and onion greens, and serve.

Nutrition

calories

454 kcal

fatContent

7 g

fiberContent

5 g

sugarContent

2 g

sodiumContent

542 mg

proteinContent

12 g

cholesterolContent

12 mg

carbohydrateContent

85 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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