How to Prepare Appetizing Heidi's Low budget Chorizo & Potato Stir fry

Heidi's Low budget Chorizo & Potato Stir fry. Budget friendly delicious asian style appetizers. Spice up this cheap and easy bean stew recipe with chorizo for a super dinner on a budget. Heat the oil in a large lidded saucepan over a medium-low heat.

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Ingredients of Heidi's Low budget Chorizo & Potato Stir fry

1. Prepare 1/2 of tube of Chorizo.
2. Prepare 2 1/2 cups of frozen seasoned steak fries (or 1/3 of bag) refrigerate.
3. It's 1/2 bag of your favorite stir fry vegetables.
4. You need 2 tbsp of sweet chili sauce (or substitute with your favorite).
5. It's 1/2 tbsp of garlic salt (optional).
6. You need 1 tbsp of ground ginger (optional).
7. It's 3/4 cup of water.
8. You need 1 1/4 tbsp of vegetable oil (peanut oil optional?).
9. Prepare 4 of eggs.

Serve warm for a quick supper you'll really enjoy. Reduce the heat to the lowest setting. Place a paella pan or large, wide-based frying pan over medium heat. Contact Low Budget tips en advies on Messenger.

Heidi's Low budget Chorizo & Potato Stir fry step by step

1. In a large 12" round skillet, fry up chorizo until lightly browned (5-7 minutes).
2. Meanwhile chop refrigerated (or defrosted) steak fries into bite sized cuts toss with chorizo, & fry until nearly done. set aside.
3. In same pan add oil on medium / med-high until hot. Add in your favorite stir fry vegetables and cook/fry until cooked part down, add seasonings toss around until coated..
4. Add in your favorite sauce and simmer on medium for 2 minutes occasionally tossing around from burning. Add water and simmer until sauce is thickened up (about 2-3 minutes).
5. Toss in Chorizo and fries with the vegetables and mix around for another minute or so. Crack eggs over top. Turn heat down to medium /med-low, add lid and cook until eggs are done (About 5-7 minutes). Serve warm with or without extra sauce..

Saving money with lots of thrifted and reused items and handmade projects, we were able to splurge on a few bold pieces like the striped rug that really makes this room. Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. As skillet comes up to temperature break up chorizo into very small pieces. Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes, whether you're serving them as a snack or an easy weeknight dinner. Heat a medium nonstick skillet over medium-low.

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