This is adapted from a recipe in SeriousEasts.com and makes 2 servings.  It is quick and easy assuming that you already have cold cooked rice to use.  (The best rice for fried rice is cooked in advance and cooled.  This is why fried rice is a great use for leftover rice from the day before.  I cooked the rice in the morning, cooled it, and kept it in the refrigerator until the evening.)

The original recipe called for 3 cups of cooked rice.   I cooked 2 Japanese rice cooker measuring cups of rice in our rice cooker and used half of the cooked rice, which is a bit less than 3 cups but was quite enough.  (A Japanese rice cooker measuring cup is 180 ml, which is ¾ of a standard American cup (which is 240 ml. 2 measuring cups of rice is the smallest amount our rice cooker will make.)

I did not have any limes on hand, so I added 1 Tbs. of pickling liquid from a jar of banana peppers, which provided a nice substitute for the acid in the lime juice.

Prep everything before starting to cook, since the cooking does not take much time.

2 Tbs. vegetable oil, divided

3 Mexican green onions (cerbollitas), divided

17 g. (1 cup) green cabbage cut into ½ inch pieces

½ lb. bulk Mexican chorizo

Cooked rice (see commentary above)

4 cloves garlic, chopped

¼ cup pickled jalapenos, chopped

1 Tbs. pickling liquid from the jar of pickled jalapenos

Kosher salt

Cotija cheese

Lime and cilantro for garnish

Cut bulbs of the Mexican green onions into quarters lengthwise and then separate the individual layers.  Slice the green tops into small pieces.

Heat 1 Tbs. of oil in a large skillet over high heat.  Add the onion whites and cook for about a minute undisturbed until they are slightly charred.  Add the cabbage and cook, stirring frequently, until wilted and charred, about 2 minutes.  Remove to a bowl.

Reduce the heat to medium-high and brown the chorizo in the skillet, breaking it into small pieces..  When well browned, about 6-8 minutes, put the chorizo in the bowl with the onion and cabbage.

Add the cooked rice to the pan plus the remaining Tbs. of oil if the pan looks dry.  Cook the rice, stirring occasionally until it is all hot and broken up.  Add the garlic and cook for a minute.

Return the onion, cabbage, and chorizo to the pan and add the pickled jalapenos and its juice.  Stir well to mix.  Test for seasoning.  (I added about ½ tsp. kosher salt.)  Serve with Cojita cheese, lime wedges and chopped cilantro.