25 minutes
A mouthwatering Thai-inspired fried rice dish with spicy sausage, aromatic vegetables, and fresh greens.
tablespoons
Small Onion, diced
each
Scallions, sliced
each
Garlic Clove, diced
each
Cured Chorizo, diced
0 oz
Jalapeño, seeded and sliced
each
Black Raisins
cups
Cooked White Or Brown Rice
cups
Mixed Greens, chopped
cups
Napa Cabbage, chopped
cups
cups
tablespoons
Large Eggs, lightly beaten
each
Lime, juice of
each
to taste
1. Sauté Aromatics
Heat peanut oil in a 12-inch skillet or wok until very hot. Add diced small onion, sliced scallions, and diced garlic cloves. Sauté for about one to two minutes until fragrant and beginning to soften.
2. Cook Sausage and Jalapeño
Add diced cured chorizo and sliced jalapeño to the skillet. Cook for two to three minutes, allowing the chorizo to release its oils and the jalapeño to infuse the dish with subtle heat.
3. Add Rice and Raisins
Mix in black raisins and cooked rice, pressing the rice gently into the pan to create a crisp texture and caramelization.
4. Add Greens and Cabbage
Add chopped mixed greens and chopped Napa cabbage, tossing with the rice mixture for about five minutes until wilted and tender.
5. Season the Dish
Season the fried rice with soy sauce and Asian fish sauce, stirring to coat the ingredients evenly.
6. Add Eggs
Pour lightly beaten large eggs over the rice, cooking for one to two minutes until just set but still soft, stirring gently to incorporate.
7. Finish and Serve
Finish the dish with a squeeze of lime juice and adjust the seasoning with kosher salt to taste. Garnish with additional sliced scallions and lime wedges to serve.
Comments (0)