Peruvian-Style Fried Rice
From knwalter 15 years agoIngredients
- cooking spray shopping list
- 2 larg eggs, beaten shopping list
- 3 Tbs. toasted sesame oil shopping list
- 1 lb. medium shrimp, peeled and deveined shopping list
- 2 cups (8oz.) chorizo, chopped shopping list
- 1 onion, cut into 1/2" pieces shopping list
- 4 cups cooked white rice, cooled shopping list
- 1/4 cup soy sauce shopping list
- 2 Tbs. sherry shopping list
- chopped cilantro, for garnish shopping list
How to make it
- Heat a medium, non-stick skillet over high heat and coat with non-stick spray. Pour half of the eggs into the pan, swirling to coat the bottom, and let cook until set, about 1 minute.
- Remove the skillet from the heat, flip the eggs and cook for 1 minute more.
- Transfer the egg "tortilla" to a cutting board and repeat the process with the cooking spray and remaining egg. Roll up each egg "tortilla" and slice cross-wise into 1/4" thick strips.
- In a large skillet, heat the sesame oil over high heat. Add the shrimp, chorizo and onion and cook, stirring, until the shrimp is just opaque, 1 to 2 minutes.
- Mix in the rice, soy sauce and sherry. Cook until heated through. Stir in the egg strips and garnish with cilantro.
- **recipe from Daisy Martinez, photograph from John Kernick out of "Every Day with Rachael Ray" magazine**
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