Arroz Frito Recipe

Time30m

Serves2

Carolina gold rice, Palacio chorizo, snap peas, soft farm egg, fried peanuts, yum-yum sauce, espelette, scallion

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Ingredients

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1
Prepare the Rice
Rinse the Carolina gold rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside once done.
2
Cook the Chorizo
In a large skillet, cook the Palacio chorizo over medium heat until browned and crispy, about 5-7 minutes. Remove from skillet and set aside.
3
Stir-Fry the Vegetables
In the same skillet, add the snap peas and sauté for 2-3 minutes until tender-crisp. Remove from skillet and set aside.
4
Scramble the Eggs
In the skillet, crack the soft farm eggs and scramble them until just set. Remove from skillet and set aside.
5
Combine Ingredients
In the skillet, add the cooked rice, chorizo, snap peas, and scrambled eggs. Stir-fry everything together for about 3-4 minutes until well combined and heated through.
6
Add Peanuts and Sauce
Stir in the fried peanuts and yum-yum sauce. Sprinkle with espelette pepper and mix well.
7
Garnish and Serve
Chop the scallions and sprinkle on top before serving. Enjoy your Arroz Frito!