Ingredients
- 1/4 tsp sugar
- 1 tbsp Asian fish sauce
- juice of 1/2 lime
- 3 tbsp olive oil
- 3 clove garlic, minced
- 1 small onion, thinly sliced into half-moons
- 2 large egg, beaten
- 3 cup cooked long-grain white rice, chilled
- 1 small green bell pepper, seeded and thinly sliced
- 1/2 cup corn kernels (fresh or frozen and thawed)
- 4 oz chorizo sausage, thinly sliced
- 1/3 cup pitted green olives
Directions
In a small bowl, combine the sugar, Asian fish sauce, and lime juice and stir until the sugar is dissolved.
Heat the oil in a wok over high heat. Add the garlic and onion and sauté for 3 minutes, or until the onion starts to turn translucent. Pour in the eggs and scramble until they are just set, and then immediately toss in the rice and stir until well mixed. Decrease the heat to medium and add the bell pepper, corn, chorizo sausage, olives, and the sugar mixture, and stir-fry for 3 minutes. Remove the wok from the heat and let rest for 4 minutes before serving.
Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
