Chinese Chorizo Fried Rice

with Pak Choy and Spring Onion

2 eggs

2 tsp vegetable oil

1 tbs soy sauce

1 tsp honey

small saucepan with lid

medium deep frypan

small frypan

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for 5 mins. Fluff the rice with a fork.

Meanwhile, cut the capsicum into 1cm chunks. Coarsely chop the pak choy, keeping the stems and leaves separate. Thinly slice the spring onion on an angle. Thinly slice the chorizo. Put the chorizo in a cold medium deep frypan over medium-high heat and cook, turning, for 4-5 mins until browned. Remove from the pan, reserving the oil in the pan.

Lightly whisk 2 eggs in a bowl until combined (see Make it yours). Heat 2 tsp vegetable oil in a small frypan over medium-high heat. Add the egg and swirl to coat the base of the pan. Cook for 1-2 mins until just set, then loosely roll up the omelette in the pan. Remove from the pan and cool slightly, then cut into strips.

Stir-fry the capsicum in the reserved pan over medium heat for 4-5 mins until tender. Add the pak choy stems, Chinese barbecue seasoning and half the spring onion and stir-fry for 1 min or until fragrant.

Add the pak choy leaves, rice, chorizo, 1 tbs soy sauce and 1 tsp honey to the veggies and stir-fry for 1 min or until combined. Taste, then season with salt and pepper. Divide the chorizo fried rice and omelette strips among bowls and scatter over the remaining spring onion. Enjoy!

If you prefer, fry the eggs instead of making an omelette.