Kicked Up Fried Rice


1 tablespoon sesame oil
2 teaspoons chopped garlic
2 teaspoons grated ginger
1/2 cup chopped green onions
1 teaspoon red pepper flakes
1/2 cup minced yellow onion
1/2 cup finely-chopped carrots
1/2 cup chopped smoked tasso
24 shrimp - (21 to 25 count) peeled, deveined,
and each cut into 2 pieces, seasoned with
2 tablespoons Creole Seasoning see * Note
8 cups cooked white rice
3 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons freshly-ground black pepper
3 eggs scrambled firm,
cooled, and chopped up
1 pound jumbo lump crab picked of shells


Heat a large wok or large non-stick skillet to high heat. Add peanut and sesame oil. Immediately add garlic, ginger, 2 tablespoons of the green onions, and red pepper flake, stirring continuously so it does not burn. Add onion, carrot, tasso and shrimp and continue to stir-fry.
When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly. Add the soy sauce, sugar and black pepper and mix well. Cook for 1 to 2 minutes. Gently fold in the crabmeat and the cooked egg and allow to heat through. Garnish with remaining green onion.
This recipe yields 6 servings.




6.0 servings


Wednesday, December 23, 2009 - 11:21pm



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