Mexican Fried Rice With Chorizo and Pickled Jalapeños

• 분량: 2 servings
• 활동 시간: 10 minutes
• 총 시간: 25 minutes

재료

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)

방향

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.

영양 정보

• 칼로리: 454 kcal
• 지방 전체: 7 g
• 포화 지방: 2 g
• 불포화 지방: 0 g
• 콜레스테롤: 12 mg
• 나트륨: 542 mg
• 탄수화물 전체: 85 g
• 식이섬유: 5 g
• 총 당류: 2 g
• 단백질: 12 g