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Mexican fried rice

Ingredients:

For Mexican Chili Base:

-1 cup whole peeled tomatoes (240 g)
-3 dried guajillo chiles
-1 tbsp Mexican oregano (3 g)
-1/2 tbsp ground cumin (4 g)
-1/2 tbsp ground coriander (4 g)
-1 tbsp garlic powder (8 g)
-1 tbsp paprika (7 g)
-1/2 tbsp tomato paste (8 g)
-1 Knorr bouillon cube (10 g)
-1 tsp MSG (5 g)
-2 tbsp avocado oil (30 ml)

For the Rice:
-2 cups long-grain rice, cooked and dried overnight (380 g)

Rice Cooking Set:
-1 cup sliced scallion bottoms (100 g)
-1/2 cup chorizo fat (120 ml)
-1 cup beef chorizo, cooked and crumbled (150 g)
-1 cup chopped cilantro (20 g)
-1 cup lime juice, to taste (240 ml)
-Salt, to taste
-Pepper, to taste

Toppings
-Avocado, sliced (as needed)
-Scallions, thinly sliced (as needed)
-Egg yolk (as needed)
-Queso Oaxaca, shredded (120 g)


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