Fried Rice De Luxe

This has become a favourite for me. It’s basically a Spanish fried rice but the chipotle seasoning gives it a Mexican tang, while the addition of the other seasonings and the egg remind me of Indonesian nasi goreng, and the mixture of protein ingredients is like your favourite House Special Chow Mein.

For me, it’s “De Luxe” any time I combine prawns, chicken, pork, beef and chorizo in the one dish. It does make a very large serve, probably enough for two polite people or as an entree but I have no trouble devouring this by myself.

Temperature control is a key thing with this dish, be ready to micro-manage! If it gets too hot and the rice is crisping up, add just a few drops of stock or water – although crispy is good, too. I’ve tried making this dish by combining some of the steps but my results have always been better cooking the protein individually, then combining.

Fried Rice De Luxe in a frypan on a stove


1 egg, beaten
4 slices chorizo, quartered
6 prawns, peeled & cooked
120gm chicken breast, diced
120gm pork/beef, minced
half a small onion, chopped
3 cloves of garlic, finely chopped
1 cup cooked rice
1 tsp tomato paste
2 tsp chipotle seasoning (paprika, chilli, salt, pepper, sugar)
1 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
half a cup of frozen peas
half a cup of green beans, chopped into 2-3cm segments
half a cup of red capsicum, chopped into 2-3cm squares


Fry beaten egg, stirring to break it up like scrambled eggs. Place in a bowl.

In the same pan, saute the chorizo slices. Add to the egg in the bowl.

In the same pan, saute the prawns. Add to the bowl.

In the same pan, saute the chicken until browned and cooked through. Add to the bowl.

In the same pan, brown the mince. Add to the bowl.

In the same pan, fry the onion and garlic in olive oil until translucent. Add the beans and capsicum, cook, stirring, for 2-3 mins.

Add the rice, tomato paste, chipotle seasoning and smoked paprika. Stir for 2 minutes.

Add the egg, chorizo, prawns, mince and peas to the pan. Stir gently to combine.

Add oregano, cumin, coriander. Stir gently. Season to taste.

Serves one.

Serving options: chopped parsley, squeeze of lemon, thinly sliced spring onion, chopped tomato, pickled cucumbers, crunchy bread

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