Baked Chorizo Fried Rice
Servings: 4
Calories: 874kcal
This Baked Chorizo Fried Rice recipe is a low-effort, oven-baked, one-pan dinner that delivers big flavour with minimal prep. The chorizo does all the heavy lifting, the oven takes care of the cooking, and everything comes together using simple pantry and freezer staples. It’s budget-friendly, kid-approved, perfect for busy nights – and the leftovers make a great lunch the next day, warm or cold.
Ingredients
RICE
- 1 tbsp olive oil
- 2 chorizo, sliced (check the brand you use is gluten-free if needed)
- 1 tbsp freshly minced garlic
- 155 g frozen peas
- 150 g frozen corn kernels
- 450 g packet microwave long-grain rice (see note 1)
- 4 eggs, lightly beaten
- 2 tsp tamari
- 3 spring onions (scallions), thinly sliced
TO SERVE
- Crispy chilli oil (optional)
- Crispy fried shallots
- Lemon wedges
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F) fan-forced. (See note 2 if you would prefer to cook this on the stovetop.)
- Cook the chorizo – Add the olive oil and chorizo to a large oven-safe, non-stick baking tray. Toss to coat, then bake for 10 minutes, or until the chorizo has rendered and started to crisp, turning once halfway through.
- Add the garlic – Carefully remove the hot tray from the oven. Add the garlic and stir for at least 30 seconds.
- Add the vegetables and rice – Add the peas, corn and rice. Break up the rice with your spatula and stir to combine. Bake for a further 5 minutes.
- Add the egg – Carefully remove the tray from the oven. Use your spatula to push the rice mixture to one side. Add the eggs to the empty side. Bake for a further 2 minutes, or until the egg is set.
- Seasoning and spring onion – Stir through the tamari and spring onion, reserving one-third of the spring onion for garnish.
- Finish and serve – Serve with an extra sprinkling of spring onion, crispy chilli oil, if using, fried shallots and lemon wedges.
Notes
Note 1 – Use any microwave rice of choice (including brown rice). If using freshly cooked rice, add it at the end, at the same time as the tamari and spring onion (scallion).
Note 2 – To cook on the stovetop, heat a large deep heavy-based pan over medium heat and cook the chorizo for 5–6 minutes until golden and the oils have rendered. Add the garlic and cook for 30 seconds until fragrant. Add the vegetables and cook for 2–3 minutes, then add the rice and break it up as you stir. Push the rice mixture to one side of the pan. Pour the eggs into the empty side and cook for 1–2 minutes until just set, then stir through the rice. Add the tamari and spring onion (scallion), cook for a further 1 minute, then remove from the heat and serve.
Make Ahead
See leftover instructions below.Leftovers
Refrigerate in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.Recipe source:
Thank you to Kim Coverdale for your help developing this recipe.Nutrition Facts
Baked Chorizo Fried Rice
Amount per Serving
Calories
874
% Daily Value*
Fat
33
g
51
%
Saturated Fat
11
g
69
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
226
mg
75
%
Sodium
243
mg
11
%
Potassium
409
mg
12
%
Carbohydrates
105
g
35
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
34
g
68
%
Vitamin A
1076
IU
22
%
Vitamin C
20
mg
24
%
Calcium
79
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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