spanish egg-fried rice with chorizo & seafoodspanish egg-fried rice with chorizo & seafoodspanish egg-fried rice with chorizo & seafoodspanish egg-fried rice with chorizo & seafoodspanish egg-fried rice with chorizo & seafoodspanish egg-fried rice with chorizo & seafoodspanish egg-fried rice with chorizo & seafoodspanish egg-fried rice with chorizo & seafood

The end-of-the-year holidays countdown is upon us : home, work, family, family, friends, neighbors and all those lists of extra things that need to get done today, tomorrow, next week, in 3 weeks, maybe sooner or maybe later ! So here’s a customized & international dish whose ingredients can be prepared in advance and then heated and assembled 10 minutes before serving, leaving you with some free time for all that holiday spirit stuff !

Some dishes are more of an assembly than a complicated preparation and they are a necessity during the weeks preceding the end of the year festivities, and are probably useful to know beforehand, for any leftovers that need to be used up, immediately after and in between the holidays period too.

Egg fried rice is typically a wonderful and satisfying Asian dish, also called Chinese fried rice or Cantonese fried rice. I fondly remember Vivienne’s mom’s version that we enjoyed so much in university, when my friend would bring a tupperware of it to school in Ottawa ! Over the past decades, many countries and cultures on other continents have reinterpreted and adapted this preparation by using their own more local ingredients.

This Spanish reinterpretation of this dish requires rice, ideally prepared the day before, eggs, some vegetables, usually peas, scallions, carrots, garlic and then a combination of cured meats, whether sausages or hams, in this case, chorizo sausage and salted pork belly cubes. And for an additional Spanish touch, just like with “paella”, mixed seafood is added in too, such as small shrimps, mussels, octopus and squid. With a little sprinkling of parsley and coriander leaves and why not a pinch of saffron too.

Another particularity is the use of marmite, which is a very British fermented yeast extract spread that is a salty, syrupy, vegetarian spread that I often use to flavor sauces and broths and which replaces more traditional miso pastes and soy sauces, making this dish very European, in addition to being Mediterranean.

Rice is something I don’t master. I’m only successful in making it correctly only half of the time. But preparing it the day before makes it easier to start over if necessary, so you can have fluffy and non-sticky or non-mushy rice for this dish, because it would be a pity to sacrifice the other ingredients for a failed rice preparation. You may be better and more experienced at making rice than I am, so feel free to use your own methods but try to not overcook it, and preferably, you should undercook it by a few minutes, since it will be fried and reheated later.

I hope this dish proves to be a time-saver for you, because whether you’re busy writing and sending off cards, choosing and buying gifts or preparing holiday treats and meals, or at least pondering it, please remember that if you run out of time or give up and simply decide that you can’t be bothered with all that anymore, then understand that it will become easier for others too, to decide not to be bothered either. How sad that would be indeed.

Happy December organization and preparations to all of you and by the way, I’m going to make enough of this dish for at least 4 more servings for the busy work week ahead … :)

spanish egg-fried rice with chorizo & seafood


4 servings x 375 grams (2 ½ cups) each


  • 625 grams (5 cups) long grain white rice (pre-cooked & cooled from an initial 275 grams or 1 ½ cups dry rice)
  • 250 grams (2 cups) mixed unshelled frozen seafood (small shrimps, mussels, squid, octopus)
  • 100 grams (½ cup) diced bacon cubes or salted pork belly lardoons
  • 100 grams (½ cup) semi-dried chorizo sausage, diced
  • 125 grams (1 ¼ cups) scallions (1 cup white parts, thinly sliced + ¼ cup light green parts, thickly sliced)
  • 12,5 grams (1 tbsp) garlic, crushed
  • 200 grams (2 cups or 4 medium) eggs (fried as an omelet and sliced) 
  • 125 grams (1 cup) frozen peas, thawed
  • optional : 30 grams (¼ cup) carrot, coarsely grated or finely diced
  • 90 ml (2 tbsp + 2 tbsp + 2 tbsp) olive oil
  • 2 grams (½ tsp) black pepper, coarsely ground
  • 7,5 grams (1 ½ tsp) fine sea salt
  • optional : 7,5 grams (1 tsp) marmite spread (to be diluted in cooking juices)
  • 2,5 grams (1 tbsp) chopped fresh herbs (parsley and coriander)
  • optional : 0,25 gram (1 pinch) saffron filaments


  • ideally, prepare the rice the day before, break up the cooked rice and spread it out on a large tray and let the heat and humidity evaporate slowly and then set aside in a cold space or in the refrigerator, when completely cooled
  • *note : an easy way to make long-grain white rice (for a fried rice dish) is to use 275 grams (or 1 ½ cups) uncooked rice and 450 ml (or 1 ¾ cups water) and 7,5 grams (or 1 ½ tsp salt) and 10 ml (or 2 tsp) olive oil; to begin, rinse the rice well, several times under cold running water, until the water runs clear and drain well, sprinkle the rice with the salt and the olive oil and mix well, place the rice and the water in a sauté pan (without the lid) and bring to a slight boil at medium-high heat, then reduce the heat immediately to very low, cover with a well-fitting glass lid (glass lids are better for observing what is going on underneath) and let it all very gently simmer for another 10 minutes, then remove the pan from the heat, wait 10 minutes with the lid still on, then finally remove the lid and fluff up and separate the rice grains with a fork and proceed with the cooling down method as mentioned above …
  • use 2 tbsp of olive oil and quickly fry up the very loosely beaten eggs into an omelet, then remove from the baking pan and slice up into smaller pieces and set aside
  • fry the pork belly lardoons at medium-high heat for 2 minutes with 2 tbsp of olive oil, then add the chopped chorizo and fry for another 2 minutes, then add the white parts of the chopped green onions (and the grated carrots if using) and fry for another 1 minute and add the crushed garlic and fry for 1 more minute and finally add the seafood and fry for 2-3 minutes and toss in the thawed peas and fry for 1 additional minute and set aside, strain and recuperate the juices at the bottom of the frying pan and set aside
  • mix the recuperated juices with the marmite yeast spread and reserve (or replace the marmite yeast spread with 1 tsp of miso paste or soy sauce) (and add a pinch of saffron if using)
  • add some salt and pepper to the mixture of the fried eggs, seafood, cured meats and vegetables mixture in keep slightly warm in the oven (10 minutes before frying up the rice)
  • *note : you should have approximately 5 cups of fried mixture for the 5 cups of rice you will be using …
  • in a very hot pan (ideally a large wok), add 2 tbsp of olive oil and very quickly fry up the reserved rice for 2 minutes, tossing rapidly until hot, then quickly add the remaining warmed pre-fried mixture and toss and stir for 1 minute, then add the reserved marmite flavored cooking juices and the green parts of the scallions and the chopped fresh herbs and keep tossing for 1 minute and prepare the bowls for serving
  • brush 4 large bowls with olive oil and transfer the fried mixture evenly into the 4 medium soup bowls until the rim (about 2 ½ cups each), press down slightly and then place 4 upside-down serving plates on top of each bowl and then turn right-side up to serve the fried rice as half-spheres.