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Begin by heating a large, non-stick skillet on medium heat. Add the oil, and toss in the garlic, cooking and stirring until fragrant. Next, add in the celery and carrots. Give a good stir, and cook for a few minutes. You want them to soften slightly but want some of the crunch. Add in the uncooked chorizo, and begin breaking it up, cooking along the way. The chorizo will begin releasing its fat as it cooks, and this is perfect as we will use this to assist us in cooking and crisping up that rice. The chorizo should take about 5 minutes or so to cook. Continue breaking up any pieces of chorizo.
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Add in the butter, and let that begin to melt. This will not only add great flavor to the rice, and I think is a secret weapon when it comes to making fried rice, but it also crisps up the rice. Add in the eggs, and let them cook, breaking it up as it cooks. As the butter melts and the egg cooks, add in the rice, breaking it up with your wooden spoon. Flip, toss, stir. Do you kitchen magic. Impress those around you with those flips of the wrists. Mix everything, that is your goal. As you incorporate all of the veggies, chorizo and butter into the rice, it will begin to crisp up and make an amazing rice. Add salt and pepper to taste. You are ready to serve.
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Feel free to plate in a large serving bowl for the table, or individual bowls. My son loved it, and loved it so much he requested another large bowl of it. I can't blame the kid for loving this fried rice. It's got everything you would love with a fried rice. It replaces the standard soy sauce with the chili and paprika notes from the Mexican chorizo. If you are looking for something to use in your fried rice recipe, give this one a shot.
