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.
Serves: 6 servings
  • 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
  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.
Recipe by Go Dairy Free at