Chorizo Fried Rice

Instructions

1. 1

   Use about 4 cups of cold cooked rice: cook the rice earlier in the day or the night before and chill it.

2. 2

   Remove the chorizo from its casing and cook it in a large skillet over medium-high heat for 6-7 minutes, breaking it up, until browned. Spoon off all but 1 tbsp of the fat.

3. 3

   Add the diced onion and poblano and cook 4 minutes, then the garlic and corn for 2 minutes more.

4. 4

   Push everything to one side, scramble the beaten eggs in the empty space until just set, then mix them in.

5. 5

   Add the cold rice and stir-fry 4-5 minutes, letting it sit between stirs to crisp, until hot and tinted red from the chorizo.

6. 6

   Season with salt, squeeze in the lime, and top with chopped cilantro.