Chorizos are a spicy sausage. I’ve also used the chilli beef skinless real meat sausages too…. salami could also work.
1 Tin mixed stirfry vegies
1 small Tin sliced water chestnuts
1 small Tin bamboo shoots
(or use fresh or frozen versions)
2-3 chorizos sausages, or beef/pork/chicken strips
Chinese 5 spice powder
1). Boil the rice.
2). If using the Chorizos, you can either fry the sausages whole then chop up, or chop them up into bite sized pieces when raw and fry these (I do it the latter). Don’t add oil as these are very oily. When fried tip off the extra oil and drain well on kitchen paper. If using other meat, fry this just before the rice is ready.
3). When the rice is ready, drain and rinse in hot water, heat up your wok and toss in the cooked sausage and the (drained) tins of stirfry vegies. No oil. Cook these for about 1 minute then add the rice, a splash of soy & oyster sauce, about 1/2 teaspoon 5 spice, mix together and serve.