Stir-fried rice bowl

Stir-fried rice bowl, originally uploaded by beFOODled.

I made this last night because I had a craving for fried rice with egg on top, kind of like the nasi goreng my Mom used to make. I used what I had, which was frozen, shelled edamame instead of frozen peas, and day-old basmati rice instead of the short grain variety that's preferred for fried rice. It was still very tasty, though, and a fast meal.

Main ingredients
cold day-old rice (preferably short grain)
yellow onion
green onions
red pepper
garlic
chorizo sausage
shelled edamame (or frozen peas)
egg

Slice all of the veggies and the chorizo on the diagonal, to resemble the shape of a penne pasta. Set aside.

Asian dressing
cider vinegar, about three tablespoons
one inch piece of grated ginger and juice
soy sauce, about two tablespoons
pinch of salt
bigger pinch of sugar
a few drops of sesame chilli oil
a few drops of sesame oil

Dissolve the salt and sugar in the vinegar first, then add all of the other dressing ingredients, mix well and set aside.

In a frying pan, fry the chorizo until browned and set aside. In the same pan, fry the vegetables — yellow onion, red pepper, green onion, garlic. Put the chorizo back into the pan. Add the dressing and the edamame and cover the pan for four minutes to steam the edamame. Turn off the heat.

In a different pan, fry an egg sunny side up. Season with salt and pepper.

Microwave the cold rice and spoon into a bowl. Top with the fried egg and the chorizo/vegetable mixture and tuck into the goodness of this stir-fried rice bowl.

Stir-fried rice bowl detail, originally uploaded by beFOODled.