Leftover Spicy Chorizo Fried Rice with Pork Chops and Garlic

Directions

1. The day before, prepare the rice. For fried rice, I’d say make plain rice, just water, salt, and rice, because you’ll add all the seasonings and spices when making the fried rice. So after the rice is cooked, let it cool a little and then refrigerate it to make the fried rice the next day.
2. The next day, start by marinating the pork a little. Remove the bones from the 4 steaks and put them in a bag with half a bottle of beer (I used Portuguese Sagres beer, but any light beer will do). Let it sit for 30 minutes to an hour.
3. When it’s time to prepare the fried rice, remove the pork from the marinade. Choose the two nicest steaks and set them aside to drain. Cut the other two less attractive steaks into chunks. Add the spicy chorizo to these. Just to add more texture, I prefer to cut some of the steaks into large chunks and the other part into smaller pieces, so you have two textures in the fried rice, but don’t add big chunks, i mean more irregular tiny pieces.
4. Season the two chopped steaks with the spicy chorizo with a drizzle of olive oil, a pinch of paprika, turmeric, cayenne pepper, black pepper, and salt, set aside.
5. In a large, wide skillet (there needs to be room for all the rice later!), add the chopped onion, carrot, and 7 cloves of garlic with a drizzle of olive oil, a little paprika, ground ginger, salt, and pepper. Sauté over medium heat until the onion is golden brown.
6. Then add the peas and green beans to the sautéed mixture and cook for a few more minutes.
7. Add the pork and spicy chorizo mixture to the skillet and let it sauté briefly until it browns. Since the pieces are small, they won’t take long to cook completely, so just brown them.
8. Next, add a few more drizzles of olive oil and sesame oil, followed by the rice. Mix well and increase the heat to medium-high, stirring until the rice begins to brown slightly.
9. When the rice starts to become more fried with a tiny crisp, push it slightly to the side of the pan, add a drizzle of olive oil to that space, and add a well whisked egg. Season with a little salt and cook until the egg crumbles into small pieces.
10. Then mix the egg with the rice and season with a drizzle of sesame oil and a few drops of soy sauce. Mix well and cook for a couple of minutes.
11. Taste and adjust with more oil, soy sauce, or any other seasonings you think are needed, always mixing everything until it’s to your liking! Then remove from the heat!
12. While you’re making the fried rice, you can cook the pork chops in a separate pan with a drizzle of olive oil over medium-high heat. Season the chops with 3 thinly sliced ​​garlic cloves, salt, and pepper.
13. Fry the chops until they are almost done, finish with a drizzle of soy sauce, and turn the chops to fry the side that had the soy sauce for one minute.
14. Remove the chops from the heat and serve them sliced ​​over a giant plate of the fried pork rice, sprinkle everything with a pinch of chives, and you’re done! Enjoy!