Carolina Gold Fried Rice with MorningStar Farms® Chorizo Crumbles and Crunchy Mayo
Servings: 8-10
Ingredients
- 2 cups MorningStar Farms® Chorizo Crumbles
- 3 Tbsp. Peanut oil
- 1 cup English peas
- 1 cup Corn kernels
- 4 ea. Scallions, white and green thinly sliced
- 2 cloves Garlic, minced
- 2 tsp. Fresh ginger, peeled and minced
- 3 Tbsp. Soy sauce
- 3 tsp. Toasted sesame oil
- 2 tsp. Mirin
- 1⁄8 tsp. Dried chili flakes
- 5 cups Cooked Carolina Gold rice, (preferably left over from the day before)
- to garnish Cilantro
Crunchy Mayo
- ¼ cup Breadcrumbs, toasted
- 1 cup Vegan mayo
- ¼ cup Chives, snipped
- ¼ cup Cilantro, chopped
Directions
1. For the Crunchy Mayo: Whisk all ingredients together to thoroughly combine. Set aside for service.
2. For the Fried Rice: Work in batches if needed, depending on the size of the wok or frying pan. Make sure to not overcrowd the pan. Heat 2 Tbsp. of the peanut oil over high heat. Add the peas, corn and scallions and stir-fry for 1 minute. Add the garlic and ginger and stir-fry for 1 minute more. Stir in the soy sauce, sesame oil, mirin, dried chili flakes and rice and stir-fry for 3 to 4 minutes. Hold rice for serving.
3. In a hot wok, add remaining peanut oil and chorizo crumbles. Sauté until heated through, about 2 minutes.
4. To serve: Portion the fried rice into bowl, top with chorizo crumbles and drizzle with Crunchy Mayo. Garnish with cilantro.
MSF MEAL STARTER FLAVORED CHORIZO