Chorizo & Pineapple Fried Rice with Charred Spring Onions
Ingredients
- 3 C jasmine rice
- 1½ tbsp vegetable oil
- 200 g chorizo sliced into thin rounds
- 2 capsicum deseeded and roughly chopped
- ½ Dole fresh pineapple peeled and chopped
- 6 spring onions trimmed
- 1 onion finely chopped
- 2 cloves of garlic crushed
- 1 red chilli finely chopped (optional)
- 2 tbsp soy sauce
- 3 eggs lightly whisked
- 1 tbsp sesame seeds lightly toasted in a dry frying pan
Method
Step 1
Cook the rice according to packet instructions, cool and then chill until required. This is best done some hours or the day in advance.
Step 2
Heat a film of oil in a large frying pan or wok over medium-high heat. Add the chorizo and capsicum, fry for 3–4 minutes until crisp and golden. Push to one side of the pan, then add the pineapple chunks. Cook for a further 3–4 minutes until lightly caramelised. Remove to a plate and set aside.
Step 3
Wipe the pan clean if needed, then return it to high heat with another splash of oil. Add the spring onions whole and cook for 2–3 minutes, turning occasionally, until lightly charred and softened. Remove and set aside.
Step 4
Reduce the heat to medium. In the same pan, cook the onion for 3–4 minutes until softened. Add the garlic and chilli, cooking for 1 minute until fragrant. Stir in the cooked rice, soy sauce, and then pour over the egg and a good sprinkle of salt. Toss everything together and cook for 3–4 minutes, breaking up any clumps, until the egg is set.
Step 5
Stir through the chorizo, capsicum and pineapple.
Step 6
Divide the fried rice between plates, top with the charred spring onions and sprinkle with sesame seeds.