This recipe is inspired by the upcoming start of Chinese New Year (8th February) which is the most important holiday in China. It’s a springtime festival celebrating the start of the new year on the traditional lunisolar Chinese calendar (the celebration beginning on the second new moon after the winter solstice and ending on the next full moon) Just like western holidays it’s marked by special meals with family and friends, fireworks, and gift giving. I have adapted my dish from this recipe off the BBC Good Food website, I liked it because of the addition of chorizo, making it a sort of fusion recipe. I love salty spicy chorizo and we have quite a chorizo mountain in our fridge that we’re trying to get through (not a bad problem to have) so any excuse to add it to a meal. I’ve also added chilli to give it a spicy kick.

 

Special Fried Rice with Prawns & Chorizo

Prep time: 10 minutes

Cooking time: 18 minutes

serves: 2

 

Ingredients:

100g basmati rice

1 tbsp sunflower oil

1 egg – beaten

50g finely diced chorizo

1 garlic clove, chopped

3 spring onion – sliced

½ red pepper, deseeded and chopped

3 radish sliced

1 chilli – finely sliced

a large pinch five spice powder

85g frozen peas

1 tbsp gluten free soy sauce

50g beansprout

100g peeled prawn

 

Cook the rice according to the packet instructions.

Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip into a small bowl and set aside.

Clean the wok and place on a high heat, when hot add the remaining oil then toss in the chorizo, garlic, spring onions, radish chilli and pepper, and stir-fry for a couple of minutes.

When the pepper starts to soften add the five-spice, cooked rice, peas and soy, then stir-fry for 5 more minutes.

Finally add the beansprouts, the egg and prawns, and stir-fry for a further minute or so to heat through.

Divide between two bowls and serve.