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Spicy Chorizo & Fried Brown Rice

I recently came up with this delicious dinner idea based on the ingredients I had available in my kitchen. So easy to make and works great as a leftover lunch.


– A pack of chorizo slices (try Pick n Pay)

– 1/2 cup of brown rice, cooked

– packet of brussel sprouts

– small punnet of white button mushrooms

– 1 red bell pepper, roughly chopped

– 2 to 3 sweet potatoes, rinsed and cut into medallions

– fresh or crushed garlic

– Tablespoon of raw honey

– chilli flakes and salt for seasoning

– tablespoon of soya or stirfry sauce

– canola or coconut oil for frying


– Start by boiling the brown rice. Drain and set aside.

– Place the sweet potato medallions into a greased oven tray. Brush the tops with honey, and sprinkle with the dried chilli flakes. Bake for about 30 mins at 180 degrees or until soft and nicely brown.

– Fry the brussel sprouts until lightly browned and fairly soft. Add the chopped bell pepper and cook further.

– Add the mushrooms, soya sauce, garlic and salt – and fry until the mushrooms have softened.

– Lastly, add the cooked rice and chorizo to your pan and stir fry for a further 10 minutes.

– When you’re ready to eat, dish some of the rice mixture into a bowl and top with the sweet potato rounds.




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