"Paella" Fried Rice



  1. 1/4 cup extra-virgin olive oil
  2. 1 tablespoon cumin seeds
  3. 1/2 teaspoon dried hot red pepper flakes
  4. 1 large onion, chopped
  5. 1 large red bell pepper, chopped
  6. 2 (3 to 4 ounces) Spanish chorizo (spicy dried pork sausage) links, quartered lengthwise and cut into 1/4-inch-thick pieces
  7. 4 cups cold cooked rice
  8. 1 1/2 teaspoons salt
  9. 1 (10-ounce) package frozen peas
  10. 1/3 cup hulled (green) pumpkinseeds, toasted
  11. 1/2 cup finely chopped fresh cilantro, or to taste


  1. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cumin and red pepper flakes, stirring, 1 minute.
  2. Add onion and bell pepper and cook, stirring, until softened.
  3. Add chorizo and saute over moderately high heat, stirring, until sausage begins to brown, about 3 minutes.
  4. Add rice, crumbling it, and salt.
  5. Saute, stirring, until some grains begin to turn golden, about 3 minutes.
  6. Add peas and saute, stirring, just until peas are heated through.
  7. Remove from heat and stir in pumpkinseeds and cilantro.