fried-rice-with-chorizo-corn-and-shishitos
[What I like about this recipe: - Sweet corn, shishito peppers, and spicy cured pork are natural partners in crime. - Using dry rice ensures the grains remain separate, with a nice chewy texture. - Frying the corn in rendered chorizo fat until it chars intensifies its sweetness and flavor.]
Ingredients
2 cups cooked white rice (12 ounces/340 g)
1.5 teaspoons (30 ml) peanut, rice bran, or other neutral oil
6 ounces (170 g) fresh corn kernels, cut from 1 to 2 ears
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