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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