Peruvian-style Fried Rice |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe is a mixture of asian and latin american influences. It is tasty and quite quick to make, especially in the middle of the week when something exotic might help to drown out the work-day blues!! Ingredients:
cooking spray |
2 larg eggs, beaten |
3 tbs. toasted sesame oil |
1 lb. medium shrimp, peeled and deveined |
2 cups (8oz.) chorizo, chopped |
1 onion, cut into 1/2 pieces |
4 cups cooked white rice, cooled |
1/4 cup soy sauce |
2 tbs. sherry |
chopped cilantro, for garnish |
Directions:
1. 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.
2. Remove the skillet from the heat, flip the eggs and cook for 1 minute more.
3. 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.
4. 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.
5. Mix in the rice, soy sauce and sherry. Cook until heated through. Stir in the egg strips and garnish with cilantro.
6. **recipe from Daisy Martinez, photograph from John Kernick out of Every Day with Rachael Ray magazine**
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