Easy Mexican Fried Rice With Chorizo and Pickled Jalapeños

Ingredients

For 2 servings

• •2 c. à soupe (30 ml) vegetable or canola oil, divided
• •3 Mexican green onions (cebollitas), white bulbs quartered and separated into individual layers, greens thinly sliced for serving (84 g; see note)
• •1 tasse (70 g) diced green cabbage (cut into 1-inch pieces)
• •1 /2 pound (227 g) fresh Mexican chorizo
• •3 tasse cooked white rice (18 ounces; 525 g; see notes)
• •4 medium cloves garlic, minced
• •3 pickled jalapeños from one can (about 1/4 cup; 45 g), finely chopped, plus 1 tablespoon pickling liquid
• •Kosher salt
• •Cotija cheese, for serving (optional)
• •Lime and cilantro for serving (optional)

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.