Things have been a little loco around here lately with the kids out for summer, our move into a new home, and a fun-filled family vacation in the Florida Keys. So I was thinking, why not add a little something different to my dinner menu to go with all this crazy? Introducing, ¡Loco! Fried Rice with Mexican Chorizo Sausage!
¡Loco! Fried Rice with Mexican Chorizo Sausage has all of the delicious ingredients of traditional Chinese vegetable fried rice, but the Mexican Chorizo sausage just turns up that flavor! I’ve eaten a lot of bland and disappointing Chinese takeout fried rice in my day, but this recipe always leaves my tastebuds saying, “¡Ay, mami, dame mas, por favor!” (Who else is proud of their two years of high school Spanish?)
Chinese-Mexican fusion: Fried Rice with Mexican Chorizo Sausage
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Here’s a step-by-step guide for how to make ¡Loco! Fried Rice with Mexican Chorizo Sausage:
First, steam the long grain white rice according to package instructions (see exact quantities for all of the ingredients in full recipe at the bottom of this post).
Many fried rice recipes call for cold, day-old rice, but ¡Loco! Fried Rice with Mexican Chorizo Sausage can be made with freshly steamed rice–no clumps, no stickiness, no worries!
As your rice cooks, prep all of your remaining ingredients. I usually portion everything out in advance. This makes the actual cooking process so much easier and way more fun.
First, saute your Mexican Chorizo sausage. Snip the ends of the casing with scissors and slide the chorizo out of its casing. Saute over medium-high heat in a very large pan or wok.
Rachael Ray Cucina Hard-Anodized Nonstick Skillet with Helper Handle, 14-Inch, Gray/Cranberry Red
Cooks Standard Multi-Ply Clad Stainless-Steel 13-Inch Wok with Dome Lid
Be sure you buy the fresh, uncooked Mexican Chorizo, such as the Ole Mexican Foods brand. You’ll find the fresh chorizo in the refrigerated section of your grocery store.
After sautéing the chorizo for 2 minutes, add 1 tablespoon butter, onions, peas, carrots, and bell peppers.
Sauté for about 8 more minutes, or until the vegetables are tender.
Push the chorizo veggie mixture to the side of your skillet, and melt 1 tablespoon of butter on the empty side. Scramble your eggs and then stir into the chorizo veggie mixture.
It’s time to add in your cooked rice plus the ginger, fish sauce
Here’s my foolproof method for how to get a nice golden sear on your Fried Rice with Mexican Chorizo Sausage:
Continue sautéing your rice mixture over medium-high heat, stirring well. Then you simply press the rice into the pan with a spatula to help it sear. Let it sit for 1 minute, and then give it a good stir and press it down again. Repeat this stirring and pressing method for about 10 minutes. When the excess moisture in your rice has evaporated and the rice is seared to your preference, you’re done!
Serve your ¡Loco! Fried Rice with Mexican Chorizo Sausage as-is or garnish with fresh cilantro! If you want even more flavor and spice, drizzle on some Sriracha hot chili sauce! ¡Provecho!
Huy Fong Sriracha Hot Chili Sauce Bottle-17 Oz-2 Pack
Here’s the complete, printable recipe for ¡Loco! Fried Rice with Mexican Chorizo Sausage:
Ingredients
- 1 1/2 cups long grain white rice, uncooked (about 4 ½ cups cooked)
- 8 oz Mexican chorizo, removed from casing
- 2 Tbsp butter
- ½ cup yellow onion, diced
- ¾ cup peas, frozen
- ¾ cup carrots, frozen, diced
- ¾ cup red bell pepper, diced
- 2 eggs
- 1 Tbsp ginger, minced
- 1 tsp fish sauce
- 1 Tbsp chili garlic sauce
- 3 Tbsp soy sauce
- Cilantro, fresh
- Sriracha hot chili sauce
Instructions
- Cook rice according to package instructions and set aside. While the rice is cooking, measure and prep your remaining ingredients.
- In large skillet over medium-high heat, add the chorizo sausage, removed from its casing. Begin stirring and breaking apart the sausage for 2 minutes. Then add 1 Tbsp butter, onions, peas, carrots, and bell peppers. Sauté, stirring often, until the vegetables are softened and the chorizo is cooked, about 8 more minutes.
- Push chorizo and vegetables aside. Melt 1 Tbsp butter on the empty side of the skillet and add your eggs to the melted butter. Scramble the eggs and then mix in with the chorizo and vegetables.
- Add ginger, sauces, and rice.
- Continuing on medium-high heat, stir well to combine, and then press the rice into the pan with a spatula to help it sear. After a minute, stir and press again. Repeat stirring and pressing for about 10 minutes, or until excess moisture has evaporated and the rice is seared to your preference. You’ll start to see a lot more browning of the rice during the last few minutes, so stir often.
- Garnish with fresh cilantro—and Sriracha if you want a little more heat and deliciousness. ¡Provecho!
This recipe is linked up with other zesty bloggers at Weekend Potluck!
Other recipes you’ll love:
Authentic Mexican Chorizo and Egg Tacos
