Ending On A High Note

After the latest night of the week, I wake up the earliest- good hour before my alarm.  I'm alert, ready to go and conquer the final day of my trial.  Today is the fifth and final day of survival.

Noonish rolls around and it's time to eat.  Out of turkey- almost anything I eat is going to have to be prepared.  I saute the rest of the chicken bought to make soup, make a warm peanut butter and honey sandwich, and have the final spoonful of hummus.  Not the most grand meal, but it gets me by on a cold winter day.

I already know what's on the menu tonight.  The most soul-satisfying, fatty, delicious dish of the week- chorizo fried [brown] rice.  There isn't much that's healthier than brown rice either, so i'll be feeling really good after the meal as well.

To prepare for this, I cook a batch of brown rice at lunch.  Reason is, fried rice is traditionally made with day old rice.  Regardless of the age, the rice needs to be cold going into the wok.  This aids in the frying process, and will stop the rice from turning to mush.

After 40 minutes, the rice is [for once] perfectly cooked.  I line a baking sheet with foil and spread it out for quick cooling.  After 10 minutes it goes into the fridge until later.

Later comes and I bring my wok down from the top shelf.  It still shows wounds from our last battle with [madras] curry.  At least the smell is gone.  After making sure the smoke alarm is disabled, I put the instrument on my large burner and set it to maximum heat.

As the heat rises I quickly dice my shallots and serranos.  In another pan I make a 2 egg omelette and put it to the side.  All the preparation is culminating to a single moment of wok greatness.  First the chorizo goes in.  It begins to seep red immediately- enough to cook the aromatics in. 

Before long something gets in my eyes.  Smoke.  I knew the wok is still bitter over our last encounter.  Immediately I rush to open the window.  Doesn't do much good without a fan.  Sub zero air rushes into the kitchen- I close the window.  I'll just turn the heat down a little.

The chorizo appears to be cooked through so I sacrifice the rice into the pot of fire- it screams.  Ok it sizzles; pretty much the same thing.  After a few fancy wrist movements it's time for the omelette, the final ingredient. 

After a few seconds, the omelette is warm again and fully integrated into the dish.  I pour the goods off onto my serving plate and finish with fresh cilantro.  After the first bite, I forget that I was ever dining on a budget.

In short-

• 3 cups prepared, cold brown rice
• 7.5 oz chorizo
• 2 small shallots, diced
• 2 serrano chiles, diced
• 2 eggs
• 1 heaping TBL paprika
• 1 heaping TBL cumin
• cilantro for garnish (optional)

1. Heat the wok to medium and make an omelette out of the eggs.  Put aside.
2. Crank the heat on the wok to high, and add one tablespoon of an oil with a high flash point.
3. Add the chorizo, and break apart with a spatula.  Once the chorizo's lipids start to leak, add the shallot and serranos.
4. Season the cold rice with spices.
5. Once the chorizo is cooked through, add the rice to the wok.  Stir and fry for 2 minutes.
6. Add the omelette to the mixture, and break it up with spatula while stirring.
7. Serve immediately, garnish with cilantro.
8. Devour.

Comments

[BOXXX]

Did it scream......like sheep?

[Chef E]

Yum! Just reading your story builds up and this the great picture of it makes me go crazy...I love the new border picture too!

How are you doing Dash?

[Tatiana]

Looks really tasty. Never made fried rice with chorizo. Have to try it. Did you use the pork chorizo here?