Recipe courtesy of Gourmet Magazine

"Paella" Fried Rice

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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1/4 cup extra-virgin olive oil

1 tablespoon cumin seeds

1/2 teaspoon dried hot red pepper flakes

1 large onion, chopped

1 large red bell pepper, chopped

2 (3 to 4 ounces) Spanish chorizo (spicy dried pork sausage) links, quartered lengthwise and cut into 1/4-inch-thick pieces

4 cups cold cooked rice

1 1/2 teaspoons salt

1 (10-ounce) package frozen peas

1/3 cup hulled (green) pumpkinseeds, toasted

1/2 cup finely chopped fresh cilantro, or to taste


  1. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cumin and red pepper flakes, stirring, 1 minute. Add onion and bell pepper and cook, stirring, until softened. Add chorizo and saute over moderately high heat, stirring, until sausage begins to brown, about 3 minutes. Add rice, crumbling it, and salt. Saute, stirring, until some grains begin to turn golden, about 3 minutes. Add peas and saute, stirring, just until peas are heated through. Remove from heat and stir in pumpkinseeds and cilantro.