Jul 09 2026
Restaurants›The Monica›Sonoran Fried Rice Recipe

Sonoran Fried Rice Recipe

Inspired by The Monica
Time45m
Serves4

choice of grilled chicken or shrimp, fried rice, korean sauce, andouille

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Ingredients

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Proteins (choose chicken or shrimp) + marinade

Rice & aromatics

Sausage, Korean sauce & seasonings

Garnish & finish

Method

Proteins (choose chicken or shrimp) + marinade

  1. 1

    Marinate chicken (if using)

    In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tbs chili powder, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Add the chicken thighs and toss to coat. Marinate at least 20 minutes (or up to 2 hours) in the refrigerator.

  2. 2

    Marinate shrimp (if using)

    In a separate bowl combine 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp minced garlic and 1/2 tsp salt. Add the shrimp and toss to coat. Rest 10–15 minutes while you prepare other components.

  3. 3

    Cook the protein

    Heat a large skillet or grill pan over medium-high heat and add 1 tbs oil. If using chicken, cook thighs 5–6 minutes per side until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice into 1/2" strips. If using shrimp, cook 1–2 minutes per side until opaque and just curled; remove and set aside. Keep cooked protein warm for assembly.

Rice & aromatics

  1. 4

    Prepare rice and aromatics

    Break up any clumps in the day-old cooked rice so the grains are separated. Slice scallions, dice onion and bell pepper, mince garlic and grate ginger. Have eggs beaten and ready.

  2. 5

    Cook eggs

    Heat a large heavy skillet or wok over medium-high heat. Add 1 tbs vegetable oil and the butter. Once hot, add the beaten eggs and scramble quickly until just set but still moist. Transfer eggs to a bowl and set aside.

  3. 6

    Sauté aromatics

    Add the remaining 2 tbs vegetable oil to the hot pan. Add diced onion and bell pepper and sauté 2–3 minutes until softened. Stir in minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add corn kernels and the white parts of the scallions and cook 1 minute more.

  4. 7

    Add rice

    Increase heat to high. Add the separated rice to the pan, spreading it out and letting it sit 20–30 seconds to get a little color before stirring. Toss the rice with the aromatics until heated through and evenly mixed.

Sausage, Korean sauce & seasonings

  1. 8

    Brown the andouille

    In a second skillet over medium-high heat (or after pushing rice to one side of the wok), add the sliced andouille and sear 2–3 minutes per side until browned and slightly crisp. If the pan is dry, add 1 tsp vegetable oil. Remove andouille to a plate; reserve rendered fat in the pan.

  2. 9

    Make the Korean-inspired sauce

    In a small bowl whisk together 3 tbs gochujang, 3 tbs soy sauce, 1 tsp brown sugar, 1 tsp rice vinegar, 1 tsp sesame oil and 60 ml chicken stock (or water). Taste and adjust — add pickled jalapeños for brightness/spice if you like. The sauce should be thick but pourable.

  3. 10

    Combine sauce with rice

    Return rice pan to high heat. Pour the sauce evenly over the rice and quickly toss to coat all grains. Stir-fry for 1–2 minutes so the sauce caramelizes slightly and integrates with the rice. Add the reserved browned andouille and cooked eggs, breaking eggs into pieces as you fold them in. Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed.

  4. 11

    Finish with protein

    Add the sliced grilled chicken or cooked shrimp to the rice and gently toss to combine and warm through (about 1 minute). If the mixture looks dry, splash an additional tablespoon of chicken stock or a drizzle of soy sauce and toss.

Garnish & assemble

  1. 12

    Final seasoning and garnish

    Turn off the heat and stir in the chopped cilantro and scallion greens. Drizzle a little extra sesame oil if desired and sprinkle toasted sesame seeds. Adjust seasoning with extra soy sauce, gochujang or salt to taste.

  2. 13

    Plate and serve

    Divide the Sonoran fried rice among 4 plates or bowls. Top each portion with extra sliced protein if desired, a lime wedge, and a few pickled jalapeños on the side. Serve immediately so the rice stays hot and slightly crisp.

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