Fried Rice with Chorizo, Green Beans, & Cashews

3 Tbsp EVOO
1.33 cups rice
Salt/Pepper
4 eggs, lightly beaten
8 oz. fresh green beans, cut into 2 inch pieces
2 cloves garlic, thinly sliced
1 pkg (4 oz.) cured chorizo cut into 1/4 x 1 inch matchsticks
4 scallions, thinly sliced
1/2 cup roasted cashews, coarsely chopped

In a saucepan, heat 2 tsp EVOO over medium-low hat.  Stir in the rice, then add 2.66 cups water and 1/2 tsp. salt; bring to a boil.  Lower the heat, cover, and simmer until tender; 17-20 minutes.  Spread onto a baking sheet; refrigerate.

In a non-stick skillet, heat 1 tsp EVOO over medium heat.  Add the eggs and season with salt.  Cook, stirring, until scrambled (2 minutes).  Transfer to a plate.

Add the remaining 2 tbsp. EVOO, 2 tbsp. water, the green beans, and 1/4 tsp. salt to the skillet and cook for 3 minutes.  Add the garlic; cook for 2 minutes.  Add the chorizo and scallions and cook until the chorizo is browned, 2 minutes.  Transfer to the eggs; reserve the skillet.

Return the skillet to medium-high heat and add the chilled rice.  Cook undisturbed until a golden crust forms, 3 minutes.  Break up and stir in the egg-chorizo mixture and cashews.  Cook until heated through, 2 minutes.

*Recipe courtesy Everyday with Rachael Ray Menu Planner.