Prawn-and-Chorizo Fried Rice

Heat a seasoned wok or large skillet over high until hot. Add chorizo; cook, stirring often, until chorizo is browned and fat is rendered, about 3 minutes. Transfer chorizo to a bowl. Reserve drippings in wok.

Thinly slice scallions, separating white and light green parts from dark green parts. Set aside. Add 2 tablespoons of the vegetable oil to wok. Add garlic; cook over high, stirring often, until garlic begins to brown, about 30 seconds. Add prawns, chorizo, and scallion whites and light green parts; cook, stirring often, until prawns begin to turn pink, about 1 minute. Add chile-garlic sauce; cook, stirring often, for 30 seconds.

Add rice to mixture in wok; cook over high, stirring often, until it begins to brown, about 3 minutes. Stir in soy sauce, mirin, cilantro, sesame oil, lemon juice, and all but 1 pinch of dark green scallion parts. Cook, stirring often, until mixture is fragrant, about 1 minute. Remove from heat.

Heat remaining 1 teaspoon vegetable oil in a medium-size nonstick skillet over medium. Crack eggs into skillet; cook, sunny-side up, until whites are firm and yolks are still runny, about 3 minutes. Season to taste with salt and pepper. Remove from heat. Transfer eggs to a plate.

Stir together mayonnaise and curry powder in a small bowl until combined. Divide rice mixture evenly among 2 bowls; top each with 1 fried egg. Dollop evenly with curry mayonnaise, and sprinkle with sesame seeds and remaining dark green scallion parts.