Mexican Fried Rice With Chorizo and Pickled Jalapeños

• 分量: 2 servings
• 調理時間: 10 minutes
• 総時間: 25 minutes

材料

2 tablespoons (30 ml) vegetable or canola oil, divided

3 Mexican green onions (cebollitas), white bulbs quartered and separated into individual layers, greens thinly sliced for serving (84 g; see note)

1 cup (70 g) diced green cabbage (cut into 1-inch pieces)

1/2 pound (227 g) fresh Mexican chorizo

3 cups cooked white rice (18 ounces; 525 g; see notes)

4 medium cloves garlic, minced

3 pickled jalapeños from one can (about 1/4 cup; 45 g), finely chopped, plus 1 tablespoon pickling liquid

Kosher salt

Cotija cheese, for serving (optional)

Lime and cilantro for serving (optional)

手順

In a wok or a carbon-steel or cast iron skillet, heat 1 tablespoon oil over high heat until just smoking. Add onion whites and cook, undisturbed, until charred, about 1 minute. Add cabbage and cook, stirring continuously, until wilted and charred, about 2 minutes. Transfer to a large bowl; set aside.

Reduce heat to medium-high and add chorizo to skillet. Cook, breaking up meat with a wooden spoon, until well browned, 6 to 8 minutes. Transfer to bowl with cabbage, leaving the fat in skillet.

If skillet is dry, add 1 tablespoon of oil. Add rice and cook, stirring and tossing frequently, until it is pale brown and toasted, with a lightly chewy texture, about 3 minutes. Add garlic and cook until fragrant and softened, about 1 minute.

Return cooked onion whites, cabbage, and chorizo to skillet. Add pickled jalapeños and a tablespoon of reserved pickling liquid. Toss to combine. Season with salt to taste. Sprinkle with cotija and onion greens, and serve.

栄養

• カロリー: 454 kcal
• 脂肪総量: 7 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 0 g
• コレステロール: 12 mg
• ナトリウム: 542 mg
• 炭水化物総量: 85 g
• 食物繊維: 5 g
• 糖質総量: 2 g
• タンパク質: 12 g