Peruvian-Style Fried Rice

“Is there any more?  The rice was really good.”

If you know The Husband, or have been coming here for awhile, you know he thinks he makes better rice than I do.  He probably does, but geez, it takes him f-o-r-e-v-e-r.  So I was pretty happy to be getting rice praise from him on this new recipe.  It comes from the newest (May) issue of Every Day with Rachael Ray, the celeb cook’s monthly magazine.  A recipe created by Rachael’s “pal,” Daisy Martinez, it’s definitely one of those “everything but the kitchen sink” recipes.  Have green pepper to use up?  Throw it in.  A little bit of chopped ham?  Why not? 

With the chorizo and the shrimp, it can definitely serve as a meal by itself, or an accompaniment to something else.  Given the short prep time (your basic chop and drop recipe), this is perfect for a weeknight when everyone’s clamoring for food, and you haven’t got a plan.  However you dish it up, you’ll find yourself coming back for more.  Dig in!

Peruvian-Style Fried Rice
Arroz frito a la peruana
Recipe courtesy of Daisy Martinez
From Every Day with Rachael Ray
May 2008

SERVES 6
Prep Time: 15 min
Cook Time: 10 min

Cooking spray
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.

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