Easy Mexican Fried Rice With Chorizo and Pickled Jalapeños

Name: Easy Mexican Fried Rice With Chorizo and Pickled Jalapeños
Ingredients: 2 tablespoons (30 ml) vegetable or canola oil, divided; 3 Mexican green onions (cebollitas), white bulbs quartered and separated into individual layers, greens thinly sliced for serving (84 g; see note); 1 cup (70 g) diced green cabbage (cut into 1-inch pieces); 1/2 pound (227 g) fresh loose Mexican chorizo (casing removed, if needed); 3 cups cooked white rice (18 ounces; 525 g; see notes); 4 medium cloves garlic, minced; 3 pickled jalapeños from one can (about 1/4 cup; 45 g), finely chopped, plus 1 tablespoon pickling liquid; Kosher salt; Cotija cheese, for serving (optional); Lime and cilantro for serving (optional)