Winter Fried Rice with Beetroot, Chorizo and Fried Egg
A hearty winter fried rice made from leftovers: beetroot, potatoes and spicy chorizo are fried until crispy in the pan and served with feta and a fried egg. The dish comes together quickly and is satisfying on cold days.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 300 g cooked rice (from the day before)
- 250 g cooked potatoes (leftover)
- 150 g cooked beetroot
- 80 g chorizo
- 1 pc onion
- 1 pc garlic clove
- 60 g feta
- 2 pc eggs
- 0.5 bunch parsley
- 1 tsp sweet paprika powder
- 1 tbsp cooking oil
- salt
- pepper
Method
- Cut the potatoes into small cubes and dice the beetroot as well. Finely chop the onion and garlic. Slice the chorizo thinly.
- Heat the oil in a large pan and fry the chorizo over medium heat until crispy. Remove with a spoon and set aside.
- In the remaining fat, fry the onion and potato cubes for about 5 minutes until golden brown. Briefly fry the garlic along with them.
- Fluff the rice with your fingers, add it to the pan together with the beetroot and fry everything for about 5 minutes, stirring, until crispy. Season with paprika powder, salt and pepper.
- Stir the chorizo back in. Make a well in the middle, crack the eggs into it and let them set for about 3 to 4 minutes with the lid closed.
- Crumble the feta and finely chop the parsley. Sprinkle the fried rice with feta and parsley and serve immediately.