This fried rice from Bar Goa in Chicago is savory and spicy, studded with dry-cured Spanish chorizo and juicy prawns, and finished with a sunny-side-up egg and golden Madras curry mayonnaise. The chile-garlic sauce gives the dish a nice kick, while scallions and cilantro add a fresh pop.

Ingreadient

• 4 ounces dry-cured Spanish chorizo, cut into small cubes
• 2 scallions
• 2 tablespoons, plus 1 teaspoon vegetable oil, divided 
• 1 teaspoon finely chopped garlic (from 1 garlic clove)
• 8 ounces peeled, deveined raw prawns or shrimp (21/25), chopped
• 1 tablespoon plus 1 teaspoon chile-garlic sauce
• 6 cups day-old steamed white basmati rice or jasmine rice
• 2 tablespoons soy sauce
• 1 tablespoon plus 1 teaspoon mirin
• 1 tablespoon plus 1 teaspoon chopped fresh cilantro
• 1 teaspoon sesame oil
• ½ teaspoon fresh lemon juice (from 1 lemon)
• 2 large eggs
• Kosher salt, to taste
• Black pepper, to taste
• 2 teaspoons mayonnaise
• ½ teaspoon Madras curry powder
• ½ teaspoon sesame seeds, toasted

Direction

1. Heat a seasoned wok or large skillet over high until hot. Add chorizo; cook, stirring often, until chorizo is browned and fat is rendered, about 3 minutes. Transfer chorizo to a bowl. Reserve drippings in wok.
2. Thinly slice scallions, separating white and light green parts from dark green parts. Set aside. Add 2 tablespoons of the vegetable oil to wok. Add garlic; cook over high, stirring often, until garlic begins to brown, about 30 seconds. Add prawns, chorizo, and scallion whites and light green parts; cook, stirring often, until prawns begin to turn pink, about 1 minute. Add chile-garlic sauce; cook, stirring often, for 30 seconds.
3. Add rice to mixture in wok; cook over high, stirring often, until it begins to brown, about 3 minutes. Stir in soy sauce, mirin, cilantro, sesame oil, lemon juice, and all but 1 pinch of dark green scallion parts. Cook, stirring often, until mixture is fragrant, about 1 minute. Remove from heat.
4. Heat remaining 1 teaspoon vegetable oil in a medium-size nonstick skillet over medium. Crack eggs into skillet; cook, sunny-side up, until whites are firm and yolks are still runny, about 3 minutes. Season to taste with salt and pepper. Remove from heat. Transfer eggs to a plate.
5. Stir together mayonnaise and curry powder in a small bowl until combined. Divide rice mixture evenly among 2 bowls; top each with 1 fried egg. Dollop evenly with curry mayonnaise, and sprinkle with sesame seeds and remaining dark green scallion parts.

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