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Cumin Fried Rice with Chorizo and Kale


cumin fried rice

Remember when I went on and on about my wok? With romantic metaphors, even? I suppose we are past infatuation and into the settled domestic partners stage. The patina is developing as planned, and I can now fry rice, noodles, or meat without any fear of sticking. I've often thought what a wonderful gift it would be to season a wok for someone else. But I don't want to give up cooking with mine.

I haven't posted a ton of wok recipes because most the things I make in it are so completely and utterly everyday. I'm not sure there's a lot of interest in a fried-rice-a-day calendar. I've sizzled a few delicious numbers, but it's too damn dark at night for decent photos. So you'll have to trust me on this wok thing.

Except for today's version of fried rice, which is a typical example of what I've been up to. This weekday lunch was made possible by:

  1. The fact that I am self-employed.
  2. My addiction to cleaning out the fridge.
  3. The hard work I put into cleaning and prepping vegetables (a ritual part of every weekend around here).
  4. My habit of cooking up some kind of whole grain (brown rice, in this case) and having it in the fridge all week.
  5. PCC's stocking of chorizo in the deli. Real stuff. I couldn't get it in my neighborhood before. Dangerous.
  6. My ongoing commitment to use my wok almost daily. This is a very serious relationship.

Have I mentioned I'm on another health kick? Choosing whole grains over stripped ones, working to get all my servings of fruits and vegetables in, watching my portion sizes, cutting down on sugar and fats. I'm thankful for this body that has such grace for me and responds so energetically when I take care of it. In this season of overeating and constant indulgence, this is my little rebellion.

Cumin Fried Rice with Chorizo and Kale
Serves as a light lunch for two. The important thing with fried rice is that your rice is cold--it's been in the fridge for at least a few hours. For this reason, I always make more than I need and refrigerate the rest. And using brown rice here is no sacrifice--I think it makes a much more delicious version. If you don't have a well-seasoned wok, a large nonstick skillet will work. And you can certainly use other veggies here--peppers, green onions, carrots. The important thing is that they are cut to uniform size.

1 Tb. olive oil
1 Tb. cumin seeds
1 tsp. red pepper flakes
1 large clove garlic, minced
2" length of cured chorizo, finely diced
1 small zucchini or 1/2 medium zucchini, finely diced
2 c. shredded green cabbage
2 . chopped kale
kosher salt
1 1/2 c. cold brown basmati rice
squeeze of lemon
handful of crumbled feta

Heat your wok on high until a drop of water flicked into it disappears instantly. Add oil, swirl to coat, and add cumin seeds, red pepper flakes, and garlic. Stirfry with a metal spatula for 10 seconds, stirring constantly.

Add chorizo, zucchini, cabbage, and kale, and stirfry to 2 minutes, stirring constantly. Add salt and rice and cook for 2-3 more minutes until rice is warmed through and vegetables are getting crispy in places. Dump into two bowls, squeeze some lemon over, and top with a bit of crumbled feta.

Reader Comments (13)

Lucky you, having quality chorizo come to town!
I really like the idea of chorizo, feta and kale. Sounds tasty, I would come over for lunch!

December 10, 2010 | Unregistered CommenterDana

Sarah: (nonchalantly) "the fact that I am self-employed"


December 11, 2010 | Unregistered CommenterNaomi Momosis

Lordy, does that look delicious. Good job on the holiday health kick (I say as I come out of yet another sugar induced coma).

December 11, 2010 | Unregistered CommenterRhubarb and Venison

What a great combo--I'm going to have to try it. I'm also one of those everyday wok cooks!

December 11, 2010 | Unregistered CommenterThe Rowdy Chowgirl

Looks (and sounds) delicious! I'm going to give it a try, knowing that only Josh and I will be the ones to eat it. ;-)

December 11, 2010 | Unregistered CommenterJulie Fay

Sarah -- I am sure your health kick is going well and you look great. Mark Bittman inspired I assume. I too am trying, but the holidays and baking and wine. . . are not helping matters. Let's hope for renewed inspiration for me, from you!! Happy holidays friend!! Still loving your blog!! Thanks!

December 11, 2010 | Unregistered CommenterElenor

I love cumin in everything. I was born in Morocco so I guess that explains it :) Lovely napkin, plate and dih, of course!

December 12, 2010 | Unregistered CommenterNisrine | Dinners & Dreams

What's wrong with a "fried rice a day" calendar? OK, maybe month, but still...:)

December 13, 2010 | Unregistered CommenterAndrew

You certainly do "walk" your "wok" talk! Well done and impressive!

December 13, 2010 | Unregistered CommenterPam

My wok is the one item I'd snag in a fire. Before my purse, I swear. (After the kids, of course!)

And I am so the intended audience for the fried rice a day calendar. But you already knew that.

December 13, 2010 | Unregistered Commentermolly

We had shrimp fried rice tonight. This one certainly looks delicious.

December 15, 2010 | Unregistered CommenterHelene

I LOVE your placemats! Where can I buy them?

January 5, 2011 | Unregistered CommenterVictoria
January 13, 2011 | Unregistered Commentermidori

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