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.