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

1. Heat a medium nonstick skillet over high heat and coat with cooking spray.

2. Pour half of the eggs into the pan, swirling to coat the bottom, and let cook until set, about 1 minute.

3. Remove the skillet from the heat.

4. Flip the eggs and cook for 1 minute more.

5. Transfer the egg tortilla to a cutting board and repeat the process with the cooking spray and the remaining egg.

6. Roll up each egg tortilla and slice crosswise into 1/4 inch thick strips.

7. In a large skillet, heat the sesame oil over high heat.

8. Add the shrimp, chorizo and onion and cook, stirring, until the shrimp is just opaque, 1 – 2 minutes.

9. Mix in the rice, soy sauce and sherry.

10. Cook until heated through.

11. Stir in the egg strips and top with cilantro.

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