spicy chorizo rice bowl
brilliant-broth | serves 2 | prep time 5 mins | cook time 10 mins
- 1 carton itsu chicken ramen brilliant'broth
- 250g pouch cooked rice [we used basmati with wild rice]
- 100g diced chorizo
- 2 handfuls pea shoots
- 2 tbsp toasted pumkin seeds
Fry the chorizo in a small frying pan for 8-10 mins [until crispy and golden].
Cook the rice as per the packet instructions and divide between two serving bowls.
Warm the broth in a small saucepan until piping hot.
Pour the brilliant'broth over the rice, and top with the crispy chorizo, a handful of pea shoots and a sprinkle of toasted pumpkin seeds.