A delightful twist on classic fried rice, combining shrimp, sausage, and aromatic herbs for a flavorful meal.
Heat a nonstick skillet over medium-high heat and lightly coat with cooking spray.
Ensure the skillet is hot before adding the eggs to prevent sticking.
Whisk the eggs in a bowl and pour half into the skillet, swirling to coat the bottom evenly.
Swirl the skillet quickly to spread the egg mixture evenly.
Cook until set, about 1 minute, then flip and cook for another 30 seconds.
Use a spatula to gently loosen the edges before flipping.
Remove the egg crepe, roll it up, and slice into thin strips. Repeat with the remaining egg.
Let the egg crepe cool slightly before slicing for cleaner cuts.
In the same skillet, heat a bit of oil and sauté the shrimp, sausage, and onion until the shrimp is opaque and the sausage is browned.
Stir frequently to ensure even cooking and prevent burning.
Add the cooked rice, soy sauce, and sherry to the skillet, mixing well to combine.
Break up any clumps of rice for even seasoning.
Stir in the egg strips and garnish with fresh cilantro before serving.
Add the cilantro just before serving to retain its fresh flavor.
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