Monday, April 29, 2013

Fried Rice with Chorizo, Green Beans & Cashews

This week I chose 5 recipes to cook from the April 2012 Everyday with Rachael Ray magazine. Tonight I cooked up the  Fried Rice with Chorizo, Green Beans & Cashews. I have been subscribed to this particular magazine for many years and it's a pleasant surprise when it shows up in the mail every month. I almost always sit down and read through it that same day I get it, marking recipes, etc. It's not just great because of the recipes but also there are so many great tips, shortcuts, food swaps, etc. I save all of them and use them as regular cookbooks.

Fried Rice

The recipe is pretty simple and easy to follow... the trick to good fried rice is using leftover rice or chilling freshly cooked rice. I cooked brown rice as directed by the recipe, however, I had to cook mine for an additional 10 minutes then let it sit in the fridge for 20 minutes on the baking sheet.  I cooked the eggs a tad less than what the recipe calls for also. While I was at the store, I almost decided not to buy the roasted cashews for this because I am just blown away by how much nuts cost... it's pretty difficult to spend the money on them. But, I decided to get them and they do compliment this dish really well... so it was worth it. Cured chorizo is often difficult to find at the regular grocery stores... I like to buy it at World Market and freeze it so I have it on hand when a recipe calls for it. 

I served the rice up in shallow bowls and topped with Sriracha hot sauce to give it an extra kick. Yum!


No comments:

Post a Comment