Kicked Up Fried Rice

Photo: flickr user Ned Raggett

Ingredients

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 teaspoons freshly-ground black pepper

3 eggs scrambled firm,

cooled, and chopped up

1 pound jumbo lump crab picked of shells

Preparation

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.