Bilingual Chorizo & Ginger Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant fusion of Spanish chorizo and Chinese ginger, stir-fried with crisp vegetables and rice for a dish celebrating America's linguistic diversity. This fusion-inspired asian (gluten free) ready in about 25 minutes pairs sliced into 1/4-inch rounds chorizo, cooked jasmine rice rice, cut into small florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, sliced into 1/4-inch rounds chorizo
• 2 cups cooked jasmine rice rice
• 2 cups, cut into small florets broccoli
• 1, thinly sliced red bell pepper
• 1, julienned carrot
• 2 tbsp, finely minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves, minced garlic
• 1/4 tsp red pepper flakes
• 3, sliced green onions

Instructions

1. Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering. Add 8 oz sliced chorizo and cook for 3-4 minutes until crispy and fat renders, then remove and set aside.
2. Step 2: Add 2 minced garlic cloves and 2 tbsp minced ginger to the skillet, stirring for 30 seconds until fragrant and golden around the edges.
3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot, cooking for 4 minutes until crisp-tender and vibrant green.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes, then return the 8 oz chorizo to the skillet, tossing to coat evenly.
5. Step 5: Add 2 cups cooked jasmine rice and 3 sliced green onions, tossing gently for 2 minutes until heated through and ingredients are evenly distributed.
6. Step 6: Cook for 1 more minute until the rice is slightly toasted and the flavors are fully blended, with the chorizo edges crispy and the vegetables bright and crisp.