Kicked Up Fried Rice

Kicked Up Fried Rice
Kicked Up Fried Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/3

    cup peanut oil

  • 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

    teaspoon freshly-ground black pepper

  • 3

    eggs scrambled firm, cooled, and chopped up

  • 1

    pound jumbo lump crab picked of shells

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. 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.

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