Fried Rice with Vegetables and Chorizo

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 50 mins
Total Time 13 hrs 5 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

For the rice:

  • 300 g rice, parboiled
  • 450 g water
  • 1 teaspoon, heaped vegetable stock powder
  • 1 teaspoon turmeric

For the vegetables:

  • 100 g reen beans, frozen
  • 1 carrot (s)
  • 3 bell peppers, red, yellow, green
  • 2 onions)
  • 2 tomato (s)
  • 1 clove garlic
  • Chilli pepper (s) (e.g. pickled jalapeños or fresh Thai chilli), finely diced

Spices:

  • 1 pinch paprika powder, smoked, e.g., Pimenton de la Vera
  • 1 pinch cumin
  • 1 pinch (s) sugar
  • Sea salt and pepper, black
  • Soy sauce, light

Also:

  • 125 g chorizo, air-dried
  • 2 tablespoon sunflower oil
  • 2 tablespoon olive oil
Fried Rice with Vegetables and Chorizo
Fried Rice with Vegetables and Chorizo

Instructions

  1. Mix the parboiled rice with the grained vegetable stock and the turmeric the day before and cook it in 1.5 times the amount of water, preferably in a rice cooker. Let cool and store covered in the refrigerator overnight.
  2. Cut the carrot into small cubes.
  3. Blanch the green beans in boiling salted water for a total of 8 minutes. Add the diced carrot after 6 minutes and blanch it with the beans for another 2 minutes. Then put the vegetables on a sieve, rinse with cold water and drain.
  4. Dice the garlic and tomatoes and place in a bowl. Season with a pinch of sugar, pepper, salt and a pinch of smoked paprika powder and cumin. Then mix with a tablespoon of olive oil and let everything marinate. If you like, add finely diced chilies.
  5. Quarter the peppers lengthways and then cut across into thin strips. Halve the onions, remove the stalk and cut lengthways into thin wedges. Peel the chorizo and cut into thin slices.
  6. In a wok - alternatively use a high pan - heat two tablespoons of sunflower oil and stir-fry the rice over medium to high heat for about five minutes. Take the rice out of the wok.
  7. Pour one tablespoon of olive oil into the wok, fry the chorizo briefly over medium heat and then remove.
  8. Briefly fry the onion wedges while stirring in the wok, then add the pepper strips, season with salt and stir-fry everything over high heat for five minutes. Add the marinated tomatoes and bring to the boil briefly. Then add the blanched beans and carrots as well as the fried rice and the chorizo. Mix everything together well and heat again on medium heat. If necessary, season with light soy sauce and the other spices.

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