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Prawn and Chorizo Fried Rice

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This fried rice from Bar Goa in Chicago is savory and spicy, studded with dry-cured Spanish chorizo and juicy prawns, and finished with a sunny-side up egg and golden Madras curry mayonnaise. The chile-garlic sauce gives the dish a nice kick, while scallions and cilantro add a fresh pop. When stir-frying, make sure your wok or skillet is really hot and stir the ingredients often for the best results. Leftover rice can be reheated in the wok the next day with a little more oil.

Ingredients:
  • 4 ounces dry-cured spanish chorizo, cut into small cubes
  • 2 scallions
  • 2 tablespoons plus 1 teaspoon vegetable oil, divided
  • 1 teaspoon finely chopped garlic (from 1 garlic clove)
  • 8 ounces peeled, deveined raw prawns or shrimp (21 to 25), chopped
  • 1 tablespoon plus 1 teaspoon chile-garlic sauce
  • 6 cups day-old steamed white basmati rice or jasmine rice
  • 2 tablespoons soy sauce
  • 1 tablespoon plus 1 teaspoon mirin
  • 1 tablespoon plus 1 teaspoon chopped fresh cilantro
  • 1 teaspoon sesame oil
  • ½ teaspoon fresh lemon juice (from 1 lemon)
  • 2 large eggs
  • kosher salt, to taste
  • black pepper, to taste
  • 2 teaspoons mayonnaise
  • ½ teaspoon madras curry powder
  • ½ teaspoon sesame seeds, toasted
Directions:
  1. Heat a seasoned wok or large skillet over high until hot. Add chorizo; cook, stirring often, until chorizo is browned and fat is rendered, about 3 minutes. Transfer chorizo to a bowl. Reserve drippings in wok.
  2. Thinly slice scallions, separating white and light green parts from dark green parts. Set aside. Add 2 tablespoons of the vegetable oil to wok. Add garlic; cook over high, stirring often, until garlic begins to brown, about 30 seconds. Add prawns, chorizo, and scallion whites and light green parts; cook, stirring often, until prawns begin to turn pink, about 1 minute. Add chile-garlic sauce; cook, stirring often, for 30 seconds.
  3. Add rice to mixture in wok; cook over high, stirring often, until it begins to brown, about 3 minutes. Stir in soy sauce, mirin, cilantro, sesame oil, lemon juice, and all but 1 pinch of dark green scallion parts. Cook, stirring often, until mixture is fragrant, about 1 minute. Remove from heat.
  4. Heat remaining 1 teaspoon vegetable oil in a medium-size nonstick skillet over medium. Crack eggs into skillet; cook, sunny-side up, until whites are firm and yolks are still runny, about 3 minutes. Season to taste with salt and pepper. Remove from heat. Transfer eggs to a plate.
  5. Stir together mayonnaise and curry powder in a small bowl until combined. Divide rice mixture evenly among 2 bowls; top each with 1 fried egg. Dollop evenly with curry mayonnaise, and sprinkle with sesame seeds and remaining dark green scallion parts.
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