Fried Rice with Chorizo, Green Beans & Cashews

Fried Rice with Chorizo, Green Beans & Cashews
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons EVOO
  • 1 1/2 cups rice
  • Salt and pepper
  • 4 eggs, lightly beaten
  • 8 ounces green beans, cut into 2-inch pieces
  • 2 cloves garlic, thinly sliced
  • 1 package (4 oz.) cured chorizo, cut into 1/4-by-1-inch matchsticks
  • 4 scallions thinly sliced
  • 1/2 cup roasted cashews, coarsely chopped


In a saucepan, heat 2 tsp. EVOO over medium-low heat. Stir in the rice, then add 2 2/3 cups water and 1/2 tsp. salt; bring to a boil. Lower the heat, cover and simmer until tender, 17 minutes. Spread onto a baking sheet; refrigerate.

In a nonstick skillet, heat 1 tsp. EVOO over medium heat. Add the eggs and season with salt. cook, stirring, until scrambled, 2 minutes. Transfer to a plate.

Add the remaining 2 tbsp. EVOO, 2 tbsp. water, the green beans and 1/4 tsp. salt to the skillet and cook for 3 minutes. Add the garlic; cook for 2 minutes. Add the chorizo and scallions and cook until the chorizo is browned, 2 minutes. Transfer to the eggs; reserve the skillet.

Return the skillet to medium-high heat and add the chilled rice. Cook undisturbed until a golden crust forms, 3 minutes. Break up and stir in the egg-chorizo mixture and cashews. Cook until heated through, 2 minutes.