Recipe courtesy of Daisy Martinez
From Every Day with Rachael Ray, May 2008
Prep Time: 15 min
Cook Time: 10 min
2 large eggs, beaten
3 tablespoons toasted sesame oil
1 pound medium shrimp, peeled and deveined
2 cups chopped chorizo (about 8 ounces) (I used 7 oz, happened to be the amount of two small packages)
1 onion, cut into 1/2-inch pieces
4 cups cooked white rice, cooled (I made the rice in beef broth, instead of water, for a little bit of extra flavor)
1/4 cup soy sauce
2 tablespoons sherry (I forgot)
Chopped cilantro, for garnish
1. Heat a medium nonstick skillet over high heat and coat with cooking 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 the remaining egg. Roll up each egg “tortilla” and slice crosswise into 1/4-inch-thick strips.
2. 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. (I added the shrimp after the onion had a chance to soften a bit first.) Mix in the rice, soy sauce and sherry. Cook until heated through. Stir in the egg strips and top with cilantro.
*Get the recipe in Spanish right here.
Originally made and reviewed here.
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