Chorizo, Corn, and Shishito Fried Rice
A flavorful fried rice using Spanish chorizo, fresh corn, and shishito peppers, utilizing the rendering fat of the cured meat to season the entire dish.
Chef, Serious Eats columnist, Wok cookbook author
More recipes from J. Kenji López-AltIngredients
11 itemsMethod
8 steps Cook mode Soon-
Render the Spanish chorizo in a wok until crispy, leaving the fat in the pan.
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Add corn to the wok and stir-fry until charred and cooked through; remove and set aside.
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Add scallion whites and shishito peppers to the wok and stir-fry briefly.
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Add day-old rice to the wok, tossing with a teaspoon of cornstarch to prevent clumping.
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Stir-fry the rice over high heat with oil until grains tighten and begin to brown.
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Return the cooked chorizo and corn to the wok.
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Season with salt, MSG, soy sauce (poured around the edge of the wok to sear), and sesame oil.
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Finish by topping with fresh scallion greens and cilantro.
Nutrition
per servingNutrition estimate coming soon
Per-serving calories and macros will appear here once this recipe's ingredients are matched to our ingredient database. The estimate scales with servings.
