Mexican Wok Fried Rice is the perfect dish to incorporate my Asian heritage for Asian Pacific Heritage month for a Let’s Lunch post, pay respect to my mom for Mother’s Day and celebrate Cinco de Mayo on a yacht.
For me, a Mexican dish has to include chorizo but I didn’t realize Mexican chorizo (firm texture) is different from the Spanish kind (soft crumbly), so I experimented with both. I discovered Quijote chorizos, one of the most well known brands is manufactured right here in Miami. It’s just like Chinese sausage, lots of fat which has to be rendered out, the trick is to fry on medium low heat in the wok and drain on paper towels.
I used the same process to cook this dish as Pineapple Stir Fried Rice except without eggs, different veggies, meat and added in saffron buds to get the reddish yellow color. You can watch my video that shows you how from scratch. Multi colored bell peppers, onions and tomatoes gave texture and color. The shrimp was seasoned and fried just like I do for an Asian stir fry, and everything was combined in two batches in the wok. It was 1am by the time I finished with all the photo taking but I really wanted to show you can successfully make dishes from all over the world in a wok! Mission accomplished.
Let’s Lunch is a virtual gathering of foodies from all over the world. Anyone can join, just use #letslunch on twitter and someone will reach out to you. I’ve so enjoyed interacting with this group even though I’ve not succeeded in contributing on a regular basis. Check out other Let’s Lunchers’ posts to celebrate Asian Pacific Heritage month!
Annemarie‘s Bulgogi Lettuce Wraps at Sandwich Surprise
Emma‘s Korean Barbecue at Dreaming of Pots and Pans
Grace‘s Mom’s Stir-Frying Tips at HapaMama
Karen‘s Non-Traditional Wonton Soup at GeoFooding
Linda‘s Savory Steamed Rice Cake at Spicebox Travels
Lisa‘s Sesame Eggplant & Noodle Salad at Monday Morning Cooking Club
Lucy‘s Chinese Chicken Salad at A Cook and Her Books