Fried rice with Spanish chorizo, corn and shishito peppers
J. Kenji López-Alt · ♥ 3K likes · 103.5K views · 12 min video
Read about sausage in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Spanish style chorizo
- oil
Put the chorizo in a carbon steel wok with a little oil and let it render slowly over moderate heat until crispy; turn the heat down if it smokes.
- 2 ears corn
Cut the corn kernels off the cobs in a bowl, starting the knife tip halfway down and lifting the cob.
Cutting corn off the cob
- shishito peppers
Cook the ingredients separately in batches so the pan does not run out of heat. Leave the chorizo fat in the wok, add a little extra oil and add the corn; let it sit until deeply charred, then empty it into the bowl with the chorizo.
- 2 whole scallions
Reheat the wok with a little fresh oil and stir-fry the shishito peppers and scallion whites.
Peppers and scallion whites; why carbon steel
- rice
- 1–2 tsp cornstarch
Use day-old rice dried in a tray overnight. Toss with a teaspoon or two of cornstarch and break up the clumps with the fingers.
Preparing the rice
Stir-fry the rice in a ripping hot wok with plenty of oil until it browns a little and the grains tighten up.
- salt
- MSG
- light soy sauce
- roasted sesame oil
Return the other ingredients. Season with a pinch of salt and MSG; pour light soy sauce around the edge of the pan so it sizzles immediately. Add a drizzle of roasted sesame oil and turn off the heat.