Spicy Thai Fried Rice With Sausage and Greens

Ingredients

• 3 tablespoons peanut oil or grapeseed oil
• 1 small onion, diced
• 2 scallions (white and green parts), sliced, plus more for serving
• 3 garlic cloves, diced
• 1 cup diced cured chorizo or spicy salami (6 ounces)
• 1 jalapeno, seeded and sliced
• 1/2 cup black raisins
• 2 cups cooked white or brown rice
• 6 cups chopped mixed greens, such as mizuna, baby spinach, or baby greens
• 1 cup chopped napa cabbage
• 1/4 cup soy sauce
• 1 tablespoon Asian fish sauce
• 3 large eggs, lightly beaten
• Juice of 1/2 lime, plus lime wedges for garnish
• Kosher salt to taste

Instructions

1. Heat a heavy 12-inch skillet or wok over high heat until it is very hot. Pour in the oil and swirl it around the pan (it will probably smoke, and that's okay).
2. Add the onions, scallions, and garlic, give them a quick stir, and cook untilthey have softened, 1 to 2 minutes. Add the chorizo and jalapeno; saute untilthey start to caramelize, 2 to 3 minutes. Add the raisins and the rice, mix well, andspread the mixture out to cover as much of the surface area of the pan as possible; pressdown on it with a spatula. Cook without moving the mixture until the rice gets a chance todry out and take on a little colour, 1 to 3 minutes, then stir it around a little and tossuntil it is golden in spots.
3. Add the greens and cabbage, and toss until they are beginning to wilt, 5 minutes.Sprinkle in the soy sauce and fish sauce, coating the contents of the pan. Then push thecontents away from the centre of the pan and pour the eggs into the centre. Cook until theeggs are custardly, 1 to 2 minutes. Then mix everything in the pan, breaking up the eggs.Add the lime juice and season with salt to taste. Serve garnished with sliced scallions andwith lime wedges alongside.