Spicy THAI FRIED RICE with Sausage and Greens

Ingredients

3 tablespoons peanut oil or grapeseed oil

1 small onion, diced

2 scallions (white and green parts), sliced, plus more for serving 3 garlic cloves, diced

1 cup diced cured chorizo or spicy salami (6 ounces)

1 jalapeño, seeded and sliced

½ cup black raisins

2 cups cooked white or brown rice

6 cups chopped mixed greens, such as mizuna, baby spinach, or baby greens

1 cup chopped napa cabbage

¼ cup soy sauce

1 tablespoon Asian fish sauce

3 large eggs, lightly beaten

Juice of ½ lime, plus lime wedges for garnish

Kosher salt to taste

Directions

1. Heat a heavy 12-inch skillet or wok over high heat until it is very hot. Pour in the oil and swirl it around the pan (it will probably smoke, and that's okay).

2. Add the onion, scallions, and garlic, give them a quick stir, and cook until they have softened, 1 to 2 minutes. Add the chorizo and jalapeño; sauté until they start to caramelize, 2 to 3 minutes. Add the raisins and the rice, mix well, and spread the mixture out to cover as much of the surface area of the pan as possible; press down on it with a spatula. Cook without moving the mixture until the rice gets a chance to dry out and take on a little color, 1 to 3 minutes; then stir it around a little and toss until it is golden in spots.

3. Add the greens and cabbage, and toss until they are beginning to wilt, 5 minutes. Sprinkle in the soy sauce and fish sauce, coating the contents of the pan. Then push the contents away from the center of the pan and pour the eggs into the center. Cook until the eggs are custardy, 1 to 2 minutes. Then mix everything in the pan, breaking up the eggs. Add the lime juice and season with salt to taste. Serve garnished with sliced scallions and with lime wedges alongside.