Simply Irresistible Chorizo and Shrimp Fried Rice

I just can’t resist a dish with chorizo in it. I order it by default every time I see it on a restaurant menu. In its simplest form, I love it as a side to some scrambled eggs during my leisurely weekend breakfasts. The crispy, savoury bits of chorizo are guaranteed to add a tonne of flavour and excitement to any dish.

Chorizo in fried rice, though, may be one of my favourite combinations. A match made in food heaven, the rice acts as a perfect canvas for the salty, spicy sausage meat and the crimson red oils from stir-frying the chorizo add another dimension of flavour.

I came across this dish at a local Hong Kong restaurant and it quickly topped my list of comfort foods. When the pandemic struck a year ago I decided to whip up my own version and now it’s become a staple in my household.

15-Minute Chorizo and Shrimp Fried Rice

Simply Irresistible Chorizo Fried Rice

Fried rice with Chorizo and Shrimp
3 from 3 votes
Prep Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 4 Servings


  • non-stick wok or a skillet


  • 1 cup uncooked rice I use white jasmine rice but use any other type that you prefer
  • 1 cup chopped chorizo cut into half inch cubes
  • 1/2 cup shrimp frozen are perfectly fine, just thaw them beforehand
  • 1 inch piece of garlic chopped finely
  • 2-3 cloves garlic chopped finely
  • 1 tsp sichuan peppercorns crushed
  • 1/2 tsp white pepper powdered
  • 1 tsp salt
  • 2 tbsp soya sauce
  • 3 tbsp oil I tend to use light olive oil for most of my cooking but feel free to use peanut, sesame or canola oil instead
  • 1 tbsp white vinegar
  • 1/2 cup green onion
  • 2-3 eggs scrambled
  • 1 tbsp chili garlic sauce optional
  • 1 tbsp shaoxing wine optional


Cooking the Rice

  • Put the uncooked rice in a large bowl, add water and rinse it out not more than three times until the water gets clearer.
  • Add the rice to the cooking pot and fill it up with water rising half an inch over the level of the rice.
  • Place the pot on medium heat and cook until the water evaporates. Monitor this process closely as cooking times for rice can vary. We want to ensure the rice is very slightly undercooked at this stage so the grains remain intact during the stir-frying process.
  • Once the rice is done, fluff it slightly with a fork to let the steam escape and leave it uncovered until you complete the next steps. (this will ensure the rice doesn't become sticky)
  • Day old rice also works great and is the preferred method in traditional recipes.

Bringing it together:Make sure the remaining ingredients are ready and within reach as the next steps go on pretty quickly.

  • Heat the oil in a wok and wait until it glistens to start step.
  • Add the chopped chorizo and fry until edges are slightly crisp. Then set it aside on a plate. Leave the oil (which has by now turned red in the wok).
  • Then add the ginger and garlic and stir until cooked. I also like chopping up and adding the white parts of the green onion at this stage. Wait for a minute or so until the onion softens.
  • Add the shrimp and be careful of any oil splattering.
  • Add white pepper, salt, Sichuan pepper and stir until the prawns are cooked.
  • Now add the soya sauce, chili garlic sauce (optional), shaoxing wine (optional) and stir well.
  • Finally add the chorizo, scrambled eggs and sprinkle the chopped green onions on top.
  • Serve hot.
Keyword chinese, dinner

Chorizo fried rice can be had on its own. In the picture above I’ve pared it with stir-fried pork and string beans, and pork and cabbage dumplings.

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