|Peruvian Style Fried Rice|
2 eggs, beaten
1 tablespoon Asian sesame oil (3 tablespoons were too strong, so I reduced the amount and added canola oil)
2 tablespoons canola oil
3 cloves garlic, minced (my addition; optional)
1 medium onion, halved and sliced
1 cup celery, chopped (optional)
1 cup chorizo, mild or spicy, chopped
1-2 cups large shrimp, deveined, with tails on
3 cups cooked white rice, cooled slightly
1/4 cup white soy sauce (Can be used to salt but won't darken food)
2 tablespoons rice wine
Cilantro and scallion, chopped, for garnish
Make the egg tortilla. Spray a 12 inch skillet with cooking spray. Heat the pan on medium high heat. Swirl the eggs in the pan to make a thin omelet. When it sets, roll up, and remove to a cutting board. Cut into 1/4 inch wide strips and set aside.
Cook the ingredients. To the same skillet, add the oils and heat until shimmering. Add the garlic, onion, and celery, if using. Cook until the vegetables become fragrant, about 30 seconds. Add the chorizo and shrimp. Cook until the shrimp are no longer transparent, about 1-2 minutes. Add the rice to the pan. Use the back of a slotted spoon to break up any large chunks of rice. Toss to coat thoroughly in oil. The chorizo and sesame oil will make the rice reddish-brown. Add the soy sauce and wine. Toss to coat thoroughly.
Garnish the rice. Top the rice with the reserved egg tortilla strips and sprinkle cilantro and scallion. Serve hot with extra cilantro/scallion garnish and a hot sauce, such as Sriracha.