Recipes Comfort Food Rice Dishes Fried Rice Prawn-and-Chorizo Fried Rice 5.0 (1) 1 Review 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. By Sahil Sethi Published on August 16, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman Active Time: 30 mins Total Time: 30 mins Servings: 2 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 (21/25), 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 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. 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. 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. 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. 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. Rate it Print