Peruvian-style Fried Rice - Arroz Chaufa

2 large eggs, beaten

3 tablespoons toasted sesame oil

1 smoked pork chop, boned and cut to a ½-inch dice (or 2 cups diced ham steak)

1 medium yellow onion, cut to a ½-inch dice

1 pound small shrimp, shells and veins removed

4 cups cooked white rice, cooled

½ cup dark soy sauce

2 tablespoons cooking sherry

Salt and ground black pepper, to taste

Chopped fresh cilantro, to garnish

Coat a small nonstick skillet with cooking spray, then heat it over high. Pour enough of the eggs into the pan to just coat the bottom, swirling until the egg sets firm. Cook for another minute. It should be very thin, flat and cooked through.

Remove the skillet from the heat and invert the egg "tortilla" onto a plate. Repeat with the remaining beaten egg, spritzing the pan with additional cooking spray between batches.

Roll each egg "tortilla" into a cylinder, then slice crosswise into rings ¼ inch wide. Set aside.

In a large saute pan over high, heat the sesame oil. Add the pork, onion and shrimp. Saute until the shrimp is just about opaque, about 1 to 2 minutes. Add the rice, stirring often to prevent sticking.

When the rice is heated through, drizzle the soy sauce and sherry into the mixture, stirring well. Mix in the eggs, then season with salt and pepper. Transfer to a serving platter, then garnish with cilantro.

Serves six to eight.

Daisy Martinez, host of Food Network's "Viva Daisy!"