Start by preheating the wok or large heavy-bottomed skillet over high heat. To test whether the wok is hot enough to start, flick several drops of water into the wok and if the drops immediately sizzle and dissipate, we are ready to pour in the grapeseed oil. Pour in 1/4 cup of grapeseed or other high smoke point oil, like peanut oil.

Whisk three eggs together in a bowl or large measuring cup and pour the eggs into the hot oil.

Use a rigid spatula to slightly break up the eggs to fully them through, about 30 seconds. Then transfer the eggs to a plate. Adjust the heat to medium-high and add 8 ounces of Mexican Chorizo to the wok. Use the spatula to break apart the chorizo as it cooks.

Once the chorizo is mostly cooked through, about 2 minutes, add the frozen corn to the wok.

Stir constantly with the spatula to stir fry the chorizo with the corn, for about 1 minute.

Now add your day old rice to the wok. Again, use the spatula to break apart the rice and stir fry it with the chorizo and corn.

Keep stirring and frying until the rice is tender, well mixed into the chorizo and corn and begins to slightly brown. Add more grapeseed oil if the skillet is dry.

Season with a generous sprinkling of Everything but the Elote seasoning blend.

After seasoning, add the cooked eggs back to the wok and use the spatula to break up the eggs and mix well to combine. Then add the chopped cilantro, stems and all. Stir well to combine.

Scoop into bowls and serve with Tabasco sauce.