Yang Zhou fried rice originated from the city of Yang Zhou in the southern province of Jiangsu and is a widely popular dish during holidays like Chinese New Year.

Back in Spain, our families brought a local twist to this classic by opting for Spanish Chorizo instead of the traditional Char Siu. It wasn't just because getting quality Char Siu was a challenge; it was also about infusing a special and intricate flavor into this traditional Chinese dish through the flavourful paprika and rich oils from the Chorizo Iberico.

Ingredients:

• 2 cups of water
• 3 oz of carrots diced in cubs
• 3 oz of snow peas
• 7 oz of Mercado Chorizo Iberico
• 3 beat eggs in a bowl.
• 3 chopped scallions
• 1 tsp of salt
• 3 tbsp of soy sauce
• 3 tbsp of vegetable oil
• 3 cups of Chinese Jasmine Rice or Thai Jasmine Rice. Cook this ahead of time.

Directions:

Step 1: In a medium sized pot, add water and bring to a boil. Once boiling, add the carrots, peas and flash cook them for 30 to 40 seconds before straining and set aside.

Step 2: Heat up the wok to high heat for one minute before adding the vegetable oil. Pour the beatted eggs into the wok and cook for only 15 seconds before adding the pre cooked Jasmine rice.

Step 3: After 3 minutes of frying the rice and eggs on high heat, turn down the heat and add salt and soy sauce. Move the rice to the sides of the wok, leaving the center empty to add the Mercado Famous Chorizo Iberico to cook. Once the cubed Chorizo has started to cook, mix it into the rice and cook for an additional 2 minutes.

Add the pre cooked carrots, and snow peas. Turn the heat to high, mix everything together, and add 3 tbsp of oil to make the rice glisten.

Add the scallions and mix it together with the dried rice for 15 seconds, and take everything off the heat. You are ready to serve.

Fancy it up: We love to add 5-7 oz of King Crab leg and 5 oz of Chinese dry scallops during special occasions to add another layer of texture and taste. It will kick your palate into overdrive.