Peruvian-Style Fried Rice 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) 1 onion, cut into 1/2-inch pieces 4 cups cooked white rice, cooled 1/4 cup soy sauce 2 tablespoons sherry 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. Mix in the rice, soy sauce and sherry. Cook until heated through. Stir in the egg strips and top with cilantro.

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