Thursday, August 27, 2015

Mexican Style Fried Rice

My apologies for posting sporadically - I have been snowed under recently with work. My posting will be pathetic like this for a wee while so please bear with me.

1 stick Chorizo, cubed
1 Frankfurter, cubed
1/2 cooked chicken meat (leftover roast or BBQ will be ideal), cubed
3 cups cooked rice
1/2 onion, chopped
1 clove garlic, chopped
2 eggs, beaten
1 cup mixed frozen carrots, corn and peas
A bit of coriander leaves to garnish
oil for frying
1 tablespoon tomato sauce
1 teaspoon Sri Racha chilli sauce (optional)

Seasoning Mix: 1/2 teaspoon salt, 1/4 teaspoon dry oregano, 1 teaspoon paprika, 1/4 teaspoon ground cumin (optional) and  a sprinkle of white sugar - mix all this in a jar, you might not need all of it, just test the food as you cook.

We start with egg crepe - add a bit of salt and pepper in beaten eggs. In a wok on medium high heat, wipe with a little bit of oil and add the egg mixture, swirl the wok around so that the egg covers the surface. When the edge starts to come away, roll gentle with spatula from one end to another. Remove from heat and rest until cool enough to handle, slice thinly and set aside.

In the same wok, add more oil and fry onion and garlic until fragrant. Add meat and fry further until heated through, then add vegetables (it helps if you warm the veges in microwave first). Fry for a few minutes. Add rice, sauces and seasoning mix. Break lumps of rice gently as you turn the mixture. Add a bit more oil if needed. Add sliced egg crepe, reserve some for garnish. Serve warm. Enjoy.

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