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Peruvian-Style Fried Rice

Posted on by Alisa Fleming in Entrees with 0 Comments
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peruvian-style-fried-riceCate O’Malley, Paper Palate ~ “Is there any more? The rice was really good.” Coming from The Husband, this is high praise indeed.  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 a 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
 
Prep time

Cook time

Total time

 

This recipe for Arroz frito a la peruana is courtesy of Daisy Martinez From Every Day with Rachael Ray ~ May 2008.
Author:
Serves: 6 servings

Ingredients
  • 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 ½-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)
  • ¼ cup soy sauce [use wheat-free tamari for gluten-free]
  • 2 tablespoons sherry
  • Chopped cilantro, for garnish

Instructions
  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 ¼-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.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

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