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Chorizo and Shrimp Fried Rice / https://www.hwcmagazine.com
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5 from 2 votes

Chorizo and Shrimp Fried Rice

Chorizo and Shrimp Fried Rice is one super easy less than 15-minute one pan meal using leftover brown rice, vegetables of choice, spicy gluten free chorizo and shrimp.  
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Mains
Cuisine: Spanish
Servings: 6
Calories: 629kcal
Author: HWC Magazine


  • 1 tablespoon Olive oil
  • 8 oz Chorizo ground sausage
  • 1 pound Shrimp
    peeled and deveined raw – tails off
  • ½ cup Onion
    chopped or 1 small onion
  • 3 cloves Garlic
    peeled and minced
  • 1 cup Bell pepper
    chopped (red)
  • 3 cup Brown rice
  • Salt and pepper
    to taste
  • 1 teaspoon Paprika
  • ¼ cup Parsley
  • 1 teaspoon Lemon zest
  • Lemon wedges garnish (optional)


  • In a large wok or frying pan, add olive oil and chorizo ground sausage and cook for about 4-5 minutes or until golden brown. Drain extra oil from chorizo but leave in about 2 tablespoons in wok/pan. Return chorizo back to the pan and back on to the burner.
  • Add shrimp, onions, garlic and bell peppers to the wok/pan and cook for about 1 minute just until no longer translucent and pink and the vegetables are aldente. Add the cooked rice, salt and pepper to taste, paprika and toss until well incorporated. Keep your wok moving.
  • Add parsley and lemon zest and toss and serve. Enjoy!


If you have a small pan or wok, you will need to cook this recipe in a couple of batches as not to overfill your pan.
You can also use chorizo sausage in the casing and remove the casing before frying. If you like your rice spicier, you can add more paprika, dash of red pepper flakes or cayenne pepper to taste.
Feel free to use any type of cooked rice you have on hand. We just happened to have cooked brown rice available.
Feel free to swap out for any vegetables you desire. If they are firmer vegetable (like raw carrots), they will take longer to cook and you may need to steam with a tiny bit of water in the pan first with a lid before starting the rest of the cooking process, just until fork tender. If using frozen vegetables be sure to just thaw them out slightly before adding them to the wok.
If you need to cook for a large group, then cook in a couple of separate batches. It only takes 5 minutes to cook anyways, so that is not a big deal. The goal of a good stir fry is to cook over high heat and allow the ingredients to sear in the pan.
If you over crowd your pan, you are not searing the items but instead steaming them. This can result in mushy rice. Remember, mushy rice is not the effect we are going for. You want little chewy little distinct grains of fried rice and aldente veggies. If your pan is small, cook it in a couple of batches. If you plan to double to recipe, then plan on cooking in a few separate batches.


Serving: 1g | Calories: 629kcal | Carbohydrates: 77g | Protein: 32g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 224mg | Sodium: 1061mg | Potassium: 565mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1152IU | Vitamin C: 40mg | Calcium: 155mg | Iron: 4mg