Review and Recipe: smoked chorizo fried rice

Where have you been in the vegan world if you’ve not heard of Sainsbury’s ‘Shroomdogs’? I don’t think I’m alone in believing that they are best vegan sausages out there at the moment and you can’t taste the mushrooms! I was super excited to find out that Sainsbury’s had introduced a chorizo shroomdog to their vegan range and last week I managed to grab myself a pack. I immediately thought of paella for my chorizo but ended up making a lovely fried rice recipe.

I wasn’t sure how the sausages would cook if I added them to the vegetables and rice so I cooked them individually in a frying pan first for around ten minutes. They smelled amazing as soon as I opened the packet and the smoked paprika smell was soon filling the kitchen as I fried them! When I sliced them up they were a lot firmer than the original ‘shroomdog’ and a gorgeous smokey orange colour.

I used red and yellow peppers, sweetcorn, peas, green beans, broccoli and some spinach in my rice dish but you could use whatever vegetables you have left in your fridge. I fried them with some smoked paprika, garlic and tomato puree before adding some precooked rice and the sausages.

 

Smoked Chorizo Fried Rice

Ingredients

  • pack of Sainsbury’s Chorizo sausages
  • 100g basmati rice
  • 1 red pepper
  • 1 yellow pepper
  • handful of frozen sweetcorn, green beans and peas
  • half a broccoli
  • baby spinach
  • 2 tbsp tomato puree
  • 1 clove garlic
  • 2 tsp smoked paprika
  • oil for frying

 

Method

  1. First cook the rice and set to one side
  2. Add some oil to a frying pan and fry the sausages over a medium heat until browned. This took me around 10 minutes.
  3. Add some oil to a large pan or wok and stir fry your vegetables and garlic. Add the smoked paprika, tomato puree and a little bit of water to stop it drying out.
  4. Slice the sausages and add them to the wok with the rice. Toss until the rice has gone an orange colour from the tomato puree and veggies.
  5. Sprinkle with nooch and serve!

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