Kicked-Up Fried Rice

24 ingredients
11 steps

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 and deveined, each cut into 2 pieces, seasoned with 2 tablespoons Creole seasoning, recipe follows
  • 8 cups cooked white rice
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 teaspoon black pepper
  • 3 eggs, scrambled firm, cooled and chopped up
  • 1 pound jumbo lump crab, picked of shells
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

  1. 1
    Heat a large wok or large non-stick skillet to high heat.
  2. 2
    Add peanut and sesame oil.
  3. 3
    Immediately add garlic, ginger, 2 tablespoons of the green onions, and red pepper flake, stirring continuously so it does not burn.
  4. 4
    Add onion, carrot, tasso and shrimp and continue to stir-fry.
  5. 5
    When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly.
  6. 6
    Add the soy sauce, sugar and black pepper and mix well.
  7. 7
    Cook for 1 to 2 minutes.
  8. 8
    Gently fold in the crabmeat and the cooked egg and allow to heat through.
  9. 9
    Garnish with remaining green onion.
  10. 10
    Combine all ingredients thoroughly.
  11. 11
    Yield: 2/3 cup

Products Matching These Ingredients

More Recipes to Try