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Chorizo and Egg Rice Bowl
recipe
Chorizo and Egg Rice Bowl
Joe Portela
Joe Portela
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$1.00
This is one of my go-to weekday lunches. Its quick to make and hearty, adding a Spanish touch to a Japanese staple (and a New York touch if you sub everything bagel seasoning for furikake).
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You Need

1 bowl
  • 1 chorizo link, cut lengthwise and sliced into 1/4" pieces
  • 1.5 cups white rice, leftovers are okay
  • 2 large eggs
  • 1/4 cup of sliced scallion
  • 1.5 tbsp soy sauce
  • 1 tbsp Lao Gan Ma "Fried Chili in Oil" chili oil
  • furikake (or everything bagel seasoning)
  • 2 tbsp olive oil or peanut oil, for frying the eggs
  • pinch of salt

    • How To

    1. Throw your chorizo into a wok and turn the flame up to high heat. Toss regularly, we want to get some color on all sides.
    2. Prepare a bowl with your rice while the chorizo is cooking. If using leftover rice from the refrigerator, cover the bowl with plastic wrap and microwave for 2 minutes.
    3. Drizzle the soy sauce over the rice and then sprinkle furikake (or everything bagel seasoning) over it generously.
    4. When the chorizo has developed some color, remove it from the wok and place it over the rice, leaving behind any excess rendered fat.
    5. Add your oil to the wok (still on high heat). As soon as you start seeing a bit of smoke, crack the eggs in. Add a pinch of salt to the eggs. There should be enough fat in there to start basting the oil over top of the eggs. Continue basting until the top of the eggs are white and you don't see any more raw egg (about 1.5-2 minutes). Add the fried eggs to the bowl.
    6. Add sliced scallions to the bowl.
    7. Drizzle the chili oil over the bowl.
    8. Mix everything around before eating, breaking up the eggs as you go. Enjoy!