Con Poulos
Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

Heat oven to 450° F. On a rimmed baking sheet, toss the shrimp with ¾ teaspoon each salt and pepper and 1 tablespoon of the olive oil. Roast until bright pink and cooked through, 15 minutes.

Step 2

Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes.

Step 3

Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes.

Step 4

Stir in the peas and chorizo (if using) and cook for 2 minutes. Reduce heat to medium.

Step 5

Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions.

Step 6

Scramble the eggs until set, then stir them into the rice. Divide among bowls and serve with the shrimp.

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Ratings & Reviews

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Reviews
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