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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Butternut Squash & Chorizo Fried Rice

January 3, 2019

Cast-Iron Butternut Squash & Chorizo Fried Rice

(Serves 4-6)

 

¼ cup unsalted butter

½ cup onions, diced

Kosher salt

Ground black pepper

12 ounces butternut squash (or pumpkin), diced

½ pound chorizo

4 cups of cooked rice, preferably one day old

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

 

Canola oil

4 large eggs, beaten

 

 

Caramelize the Onions

In a large cast-iron skillet over medium heat, melt the butter. When the butter has melted add the onions and season with salt and black pepper. Cook the onions until golden brown and translucent, about 9-10 minutes, making sure to stir often so the onions do not burn. 

 

Add the Other Ingredients

Add the diced pumpkin and cook for 7-8 minutes. Add the chorizo and cook for 7-8 minutes, until cooked through. Stir in the cooked rice and toss with the other ingredients until hot, about 2-3 minutes.  Stir in the soy sauce and sesame oil. 

 

Scramble the Eggs

In a medium nonstick skillet over low heat, add the canola oil and eggs and scramble the eggs until barely cooked. Gently toss with the fried rice and serve.

 

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