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We’ve all heard of fusion cuisine but how many of us really like it? I’ll be honest, the first time I had it was in Hawaii on our honeymoon at Roy’s. It’s a Hawaiian fusion restaurant that has several locations around the United States. I had an amazing vegan plate there that was out of this world.
Since then I feel like fusion cuisine has been a bit of a buzz word. I’ve seen it plenty of places. There’s Mexican stuffed shells and Asian burgers and Sushi Burritos. You can pretty much combine any two ethnicities of food and just go for it.
So when I found a recipe for Chorizo Fried Rice it sounded like a delicious mash up of Asian and Mexican food which happen to be two of my favorites. Since rice is a big part of both Asian cooking and Mexican cooking I thought this was a great way to create a fusion dish. The Asian part comes from the soy sauce, rice, and egg while the Mexican part comes from the chorizo, cilantro, and black beans.
I’ll admit as I was cooking this up I was thinking about how weird it was. It smelled really, really good though so I just kept on. The recipe called for a poblano pepper but I had some fresh banana peppers from my garden so I used those instead. The recipe also calls for sour cream on top which I did once and while it was good I preferred my rice without it.
When I told my husband what I had made he said it sounded really good but weird. I had to agree with him there. He took a bite, then another, and told me that it was really good but an odd combination. He had 2 servings of it so I say he enjoyed it! I even gave Baby J some and he ate it all, even the spicy chorizo. In fact, he couldn’t get it in his mouth fast enough.
So if you are into trying fusion cuisine make sure to put this one on your list. It’s going to be a keeper in our house!
- 6 oz. chorizo
- 1 Tablespoon vegetable oil
- 1 small red onion, chopped
- 1 or 2 banana peppers, seeds removed and minced
- 2 teaspoons cumin
- 3 c. cooked rice (I used brown rice)
- 1 c. canned black beans, rinsed
- 3 Tablespoons soy sauce
- 3 garlic cloves, minced
- 2 eggs
- 1/2 c. sour cream
- 1/2 c. cilantro, chopped
- Remove the casing from the chorizo and cook over medium high heat, stirring frequently, for 6-8 minutes or until it has browned.
- Add the vegetable oil to the pan with the chorizo and then add in the onion, pepper, and cumin. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
- Add in the rice, black beans, soy sauce, garlic cloves, salt, and pepper and cook 3 minutes, stirring frequently.
- Make a hole in the middle of the rice and crack the eggs into it. Quickly scramble them in the pan and cook for 1-2 minutes.
- Mix the eggs in with the rice and cook 1 minute.
- Serve the rice with a tablespoon of sour cream and a sprinkle of cilantro.
Recipe adapted from Rachael Ray Magazine, April 2018