Try this Peruvian-Style Fried Rice recipe, or contribute your own.
Suggest a better descriptionHeat 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 slice crosswise into 1/4-inch-thick strips.
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 - 2 minutes. Mix in the rice, soy sauce and sherry. Cook until heated through. Stir in the egg strips and top with cilantro.
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Serving Size: 1 Serving (539g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1241 | ||
Calories from Fat: 432 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48g | 64 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 21g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 322.4mg | 99 % | |
Sodium 10479.4mg | 361 % | |
Potassium 986.4mg | 26 % | |
Total Carbohydrate 132.2g | 39 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 126.4g | ||
Protein 65.3g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1241
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