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Carolina Gold Fried Rice with MorningStar Farms® Chorizo Crumbles and Crunchy Mayo

Servings: 8-10

Ingredients

Crunchy Mayo

  • ¼ cup Breadcrumbs, toasted
  • 1 cup Vegan mayo
  • ¼ cup Chives, snipped
  • ¼ cup Cilantro, chopped
  • 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)
  • 2 cups MorningStar Farms® Chorizo Crumbles
  • to garnish Cilantro
Ingredients

Ingredients

Crunchy Mayo

  • ¼ cup Breadcrumbs, toasted
  • 1 cup Vegan mayo
  • ¼ cup Chives, snipped
  • ¼ cup Cilantro, chopped
  • 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)
  • 2 cups MorningStar Farms® Chorizo Crumbles
  • to garnish Cilantro

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 3-4 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.

Directions

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 3-4 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.

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