Kicked-Up Fried Rice (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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. 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.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly. Yield: 2/3 cup

By RecipeOfHealth.com