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Kicked Up Fried Rice


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  • 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


Servings 6


Step 1

* 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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