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