Name: Easy Mexican Fried Rice With Chorizo and Pickled Jalapeños
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 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)

Easy Mexican Fried Rice With Chorizo and Pickled Jalapeños

This easy Mexican fried rice features chorizo, charred aromatics, and pickled jalapeños for a smoky, meaty, quick dinner.

25 min total 10 min prep 15 min cook 2 454 cal

Instructions

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1 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.
2 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.
3 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.
4 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.