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 [use wheat-free tamari for gluten-free]
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.