06/08/2026
We took our sweet, garlicky Chorizo de Cebu and turned it into the ultimate comfort meal: Sizzling Chorizo Fried Rice! 🍳🔥
Imagine every grain of jasmine rice coated in that caramelized, savory-sweet rendered fat, mixed with crispy scallions, and topped with whole, juicy chorizo links. We served it right in the cast-iron skillet with lots of fresh calamansi for that perfect tangy contrast. 🌴✨
Who is inviting themselves over for this feast? Tag the biggest chorizo lover you know!👇
💡 Quick Hack: This is the only way to use up day-old rice in our house! Get your chorizo supply delivered today—📩 DM us to order!"
Sizzling Chorizo de Cebu Fried Rice
This dish transforms classic Cebu Chorizo into a complete meal. The rendered, caramelized fat from the sweet-and-spicy chorizo is key, coating every grain of rice and flavoring the vegetables.
Yields: 4 servings Prep time: 15 minutes Cook time: 20-25 minutes
Ingredients:
* 1 pack (approx. 500g) Pag Chor, Oie! Chorizo de Cebu (Sweet or Spicy)
* 1/2 cup Water
* 4-5 cups Day-old cooked jasmine rice (stored in the fridge, grains separated)
* 3 tablespoons cooking oil (if needed)
* 1 large Red onion, diced
* 1/2 large Red bell pepper, diced
* 1 large Carrot, finely diced
* 5 cloves of garlic, finely minced
* 2 tablespoons Soy sauce (or to taste)
* 1 teaspoon Black pepper
* 1 teaspoon Annatto powder (Optional, for extra red color)
* 2-3 Scallions/Green onions, chopped (for garnish)
* For Serving: Calamansi halves
Instructions:
1. Render the Chorizo Fat (Cebu Method): Place the whole Chorizo de Cebu links and the 1/2 cup of water in a large, cold cast-iron skillet or wok. Turn the heat to medium-high. The water will boil and cook the chorizo through. Continue boiling until all the water evaporates.
2. Crisp and Slice: Once the water is gone, the chorizo will start frying in its own rendered red fat. Let them fry, turning frequently, for 3-5 minutes until they are caramelized and crispy on the outside. Remove the whole chorizo links from the pan and set them aside. Let them cool slightly, then slice them into rounds or half-moons. (Retain all the delicious red fat in the pan!)
3. Aromatize the Fat: If the pan seems dry, add a little cooking oil. Add the diced red onion and sauté in the chorizo fat until translucent (about 3 minutes). Add the minced garlic and sauté until fragrant (another 1 minute).
4. Cook the Vegetables: Add the diced carrots and red bell peppers to the aromatics. Cook for 3-4 minutes until softened.
5. Toss the Rice: Turn the heat up to high. Add the day-old rice to the skillet, breaking up any clumps with a spatula. Pour in the soy sauce, black pepper, and annatto powder (if using). Stir and toss aggressively for 5-7 minutes. The rice must absorb all the red chorizo fat and become evenly colored and slightly "fried" at the bottom.
6. Final Combine: Lower the heat to medium. Fold the sliced, cooked chorizo back into the fried rice. Stir until everything is well combined and heated through.
7. Serve: Turn off the heat. Garnish generously with chopped green onions. Serve sizzling hot directly from the cast iron skillet, with fresh calamansi on the side to squeeze over the rice.
