Peruvian-Style Fried Rice


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.
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.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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