Categories: Main Dish, Pork, Rachael Ray, Shrimp
Ingredients
- 2 large eggs , beaten
- 3 tablespoons toasted sesame oil
- 1 lb shrimp , medium size, peeled and deveined
- 2 cups chorizo sausage , chopped (about 8 oz.)
- 1 onion , cut into 1/2 inch pieces
- 4 cups cooked white rice , cooled
- 1/4 cup soy sauce
- 2 tablespoons sherry wine
- chopped cilantro (to garnish)
Directions
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Heat a medium nonstick skillet over high heat and coat with cooking spray.
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Pour half of the eggs into the pan, swirling to coat the bottom, and let cook until set, about 1 minute.
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Remove the skillet from the heat.
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Flip the eggs and cook for 1 minute more.
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Transfer the egg tortilla to a cutting board and repeat the process with the cooking spray and the remaining egg.
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Roll up each egg tortilla and slice crosswise into 1/4 inch thick strips.
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In a large skillet, heat the sesame oil over high heat.
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Add the shrimp, chorizo and onion and cook, stirring, until the shrimp is just opaque, 1 – 2 minutes.
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Mix in the rice, soy sauce and sherry.
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Cook until heated through.
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Stir in the egg strips and top with cilantro.