Chosilog (Chorizo, Garlic Fried Rice and Egg)
Recipe byFat rendered from paprika-laden Spanish chorizo is the base for the garlic fried rice in my chosilog dish. The rice acquires a beautiful color as it reheats but, if it still looks too pale for you, a little tomato sauce helps.
Ingredients
- 2 to 4 Spanish or Spanish-style chorizos
- 1 ½ tablespoons fat rendered from chorizos
- 1 tablespoon finely chopped onion
- 1 pinch dried oregano
- 1 teaspoon minced garlic
- 2 cups cooked day-old rice
- 2 tablespoons tomato sauce (optional)
- salt
- pepper
- 2 eggs fried sunny side up
- torn cilantro to garnish
Instructions
- Slice the chorizos into rings.
- In an oil free pan, fry both sides of the chorizo slices until lightly browned along the edges and a pool of fat has formed around them.
- Scoop out the chorizo slices and set aside.
- Measure the required amount of rendered fat (you may store the rest, if any, in a jar in the fridge) and reheat.
- Over medium heat, saute the chopped onion with the oregano until the onion bits appear translucent.
- Stir in the garlic and continue sauteeing for half a minute.
- Add the rice and toss quickly.
- Pour in the tomato sauce, if using, and sprinkle in salt and pepper.
- Cook, tossing the rice around, until heated through.
- Add the chorizo slices to the rice and cook for another half a minute.
- Taste the rice and adjust the seasonings, as needed.
- To serve, place the fried eggs on plates and ladle the chorizo fried rice on the side. Optionally, sprinkle with torn cilantro before serving.
Notes
Updated from a recipe originally published in January 31, 2021