Ham and chorizo fried rice
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Filed under My recipes; The rice bowl; cooking with leftovers, Kitchen experiments
Ingredients :
5-6 c. of cold cooked rice
about a cup of chopped Chinese ham (or any salty ham)
1-2 pcs. of chorizo de bilbao, minus the lard, cut into thin rings
1 red bell pepper
1 green bell pepper
1 carrot
1 shallot
about 3/4 c. of drained sweet corn kernels (I used canned)
4-5 tbsps. of cooking oil
salt (optional)
Cooking procedure :
Mash the rice to separate the grains.
Core and remove the seeds of the bell peppers and chop coarsely.
Peel and coarsely chop the carrot.
Peel and finely chop the shallot.
Heat the cooking oil in a wok or frying pan. Keep the heat high. Add the chopped shallot and cook, stirring, for about 15 seconds. Add the chopped carrot and bell peppers. Cook, stirring, for about a minute. Add the chopped ham and sliced chorizo and cook until the meats start to turn crisp around the edges. Add the corn kernels and the mashed rice. Season with some salt, if you wish, but Chinese ham and chorizo are salty enough as they are. Cook, tossing, until the rice and corn are heated through.
[tags]Chinese+cooking, fried+rice[/tags]
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Hi SA-C(onnie), “wink, wink”
Seems so delicious!!!
“Riz Cantonnais” (pronounce-RI CANTONE) is one asian dishes that the French crave for here. I add a bit of Curcumma powder to give a natural yellowish color and a more appetizing texture for a change.
Oh my gosh, that sounds so exotic!
Hi again,
I just hope you don’t mind about my english carabao,hah! Like my husband says I speak french like a FRENCH COW maaaaaaah!
You’ll be in bed at this time!
Thank God you finally got your website up and running! I was almost in a panic mode this last week when I did not see the usual line of recipes available for viewing! You definitely keep me enthused about cooking! And as usual, this fried rice recipe is a sure winner and definitely something to keep in mind to use up left over ham! : )
Hi Dina.
The blog was back online by December 24th, actually. The setup is just a little different after the switch to Wordpress, but it’s the same blog with practically the same categories.
Relly, basta understandable, no problemo!