Asian Mexican Fusion

That's right we're mixing it up. A few nights ago for dinner we combined Sriracha Fried Rice with Chorizo and Asian Marinated Fajitas. Asian and Mexican flavors collided and Ryan and I could not get enough of the leftovers. They were a match made in heaven! Simply delicious. 

This fried rice uses Sriracha, which Ryan loves. It's a spicy Thai hot sauce, very tasty...very tricky to spell and pronounce. Just one more reason that Ryan and I were made for each other: we both love spicy food. I mean burn-your-lips-off spicy. I feel bad for those we love, who come over for dinner. We try to tone it down, but it's difficult (especially for me). I'd rather it be too spicy than bland.

BUT... before you run away, let me just say that this fried rice is not spicy (at least not to us, but I do suppose our taste buds may have burnt off by now). It's got an incredible amount of flavor and a very subtle heat. If you're still worried about the spice level, just nix the serrano peppers (replace with green onions for color) and reduce the Sriracha to 1 Tbsp.  

Sriracha Fried Rice with Chorizo

Inspired by My Fiance Likes It So It Must Be Good
Ingredients

• 4 cups cooked brown rice, cooled
• 3 Tbsp. butter, melted
• 9 oz. pork chorizo
• 1 cup diced onion
• 3/4 cup diced red bell pepper
• 2 Serrano peppers, thinly sliced
• 5 cloves of garlic, minced
• 2 Tbsp. Sriracha
• 1 1/2 Tbsp. sugar
• 1 Tbsp. hot water
• 3 Tbsp. low-sodium soy sauce
• 1 Tbsp. sesame oil
• 3 eggs
• Green onions or chives, for garnish

Directions

Cook brown rice using a rice cooker (or stovetop if you prefer). Put rice into a bowl and chill in the fridge (this can be done the night before). Once cool, stir melted butter into the rice and set aside.

In a small bowl, mix together Sriracha, sugar, and hot water. Set aside.

In a wok or large skillet, cook chorizo over medium heat. Remove from wok and set aside. Add diced onion and red bell pepper to the skillet and saute until softened . Add in sliced serranos and minced garlic and saute another minute or so.

Add rice to the veggies in the wok. Pour the Sriracha mixture over the top and stir well. Stir fry for about 5 more minutes, or until rice starts to crisp up.

Crack the eggs into the rice and stir as the eggs scramble and cook. Cook for about 3 more minutes, stirring often. Stir in chorizo. Finish with soy sauce and sesame oil; stir well. Garnish with chives or green onions.

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This is my favorite fajita recipe. It's adapted from a recipe given to me by my good friend, Katie, in college. The tortillas in the photo were actually a little old and on the stale side. So we actually ate the fajita steak and veggies right on top of the fried rice, sans tortillas. It saved me some carbs and I didn't miss the tortillas at all. So I dare you to try this Mexican Asian Fusion combo. You'll love it!

Asian Marinated Steak Fajitas

Ingredients

• 1 lb. round steak, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 3 cloves of garlic, minced
• 1/2 tsp. ground ginger
• 1/2 tsp. sesame oil
• 2 dashes Mongolian Fire Oil (or any hot sauce)
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1-2 Tbsp. cornstarch

Directions
In a medium bowl, whisk together soy sauce, olive oil, garlic, ginger, sesame oil, and hot sauce. Toss the sliced round steak in the mixture and let marinate for 30 minutes at room temperature. While the meat is marinating, slice the veggies.

Heat a large skillet over medium heat, add the steak AND all of the marinade. Once browned, remove the steak using a slotted spoon and set aside. Add the veggies to the remaining marinade* in the skillet. And cook for about 10 minutes, until the veggies have softened. In a small bowl, stir cornstarch into a tablespoon or so of cold water. Add to skillet and whisk to thicken up the sauce. Return steak to the skillet.

Serve with warm tortillas (or not, if you want to eat it on top of some chorizo fried rice, like we did).

(*The marinade cooks through completely, so it's safe to eat. I've always done it this way, because the veggies soak up all of that amazing flavor. If you're worried about it, just strain the steak from the marinade before cooking and leave out the cornstarch.)

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I'm sharing this awesome fusion dinner over at I Heart Naptime, Mrs Happy Homemaker, Be Colorful, An Original Belle, Polish the Stars, Skip to My Lou, My Girlish Whims, and 52 Mantels.