Peruvian Style Fried Rice

2 large eggs, beaten
3 Tbsp toasted sesame oil
1 pound medium shrimp, peeled and deveined
2 cups chopped chorizo (about 8 oz)
1 onion, cut into 1/2 inch pieces
4 cups cooked white rice, cooled
1/4 cup soy sauce
2 Tbsp sherry

Heat a skillet over high heat and coat with nonstick 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 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.

Serves 6