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Peruvian-Style Fried Rice
Courtesy of Every Day with Rachael Ray
Servings: 6
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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cooking spray
2 large eggs, beaten
3 Tbsp. toasted sesame oil
1 lb. medium uncooked shrimp, peeled and deveined
2 c. chopped chorizo (about 8 oz.)
1 onion, cut into 1/2-in. pieces
4 c. cooked MinuteĀ® White Rice, cooled
1/4 c. soy sauce
2 Tbsp. sherry
chopped cilantro, for garnish
What to do:
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 min. Remove the skillet from the heat, flip the eggs and cook for 1 min. 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 min. 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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