Nata's jumble egg fried rice

Ingredients

500g cooked drained rice (easy cook or long grain)

250g Chorizo

I medium onion finely diced

3-4 cloves garlic crushed

250g chopped mixed vegetables (carrots, peas, green beans, sweet corn, cauliflower)

1 whole red pepper thinly sliced

3 tbl spoons vegetable oil

I stock cube vegetable/chicken

1 teaspoon Mixed dried herbs (Oregano, Parsley, Thyme)

1 teaspoon smoked paprika

2 large eggs beaten

1 tsp pure butter

salt and pepper to season according to taste

Method

In a large pot, heat 2 tbls vegetable oil slightly add onions and fry over a medium heat slowly until soft.
Add garlic and chorizo and fry until the chorizo starts to release its natural oils causing the oil in pot to turn reddish in colour.
Add mixed veg and fry slowly until vegetables are al dente approx 3-5mins.
Finally add peppers, crumble in stock cube, paprika and sprinkle over herbs.
Set pot aside off heat for final stage.

In a hot pan add 2 tbls vegetable oil and heat oil until hot, season eggs slightly with a pinch of both salt and pepper and give a final beat.
Once oil is nice and hot. pour in eggs and fry until it begins to puff up like an omelet, be careful to turn over the egg and keep it's omelet shape, fry until egg is cooked and no longer runny.
Remove from pan onto some kitchen paper to drain off any excess oil.
Chop up egg into nice bite sizes and add to rice and vegetable pot.
Give it all a good mix over a very very low heat pour over 1/4 cup of water and place 1 tsp of butter over rice, cover with a very tight lid and steam the rice for about 15-20mins there must be a waft of steam when you open the lid.
Serve with some fried chicken, salads or serve on its own with a nice salad.