Kicked Up Fried Rice With Shrimp And Crabmeat

Recipe Ingredients

1 lb	454g / 16oz	Medium shrimp - peeled, deveined
2 tablespoons	30ml	Emeril's Essence - see * Note
1/3 cup	78ml	Peanut oil
1 tablespoon	15ml	Sesame oil
2 teaspoons	10ml	Chopped garlic
2 teaspoons	10ml	Grated ginger
1/2 cup	31g / 1.1oz	Chopped green onions
1 teaspoon	5ml	Red pepper flakes
1/2 cup	31g / 1.1oz	Minced yellow onions
1/2 cup	55g / 1.9oz	Finely-chopped carrots
1/2 cup	73g / 2.6oz	Chopped smoked tasso or chopped ham
8 cups	1280g / 45oz	Cooked white rice
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Freshly-ground black pepper
1 lb	454g / 16oz	Jumbo lump crab - picked of shells
3		Eggs - scrambled firm,
		Cooled, and chopped

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Cut the shrimp in half through the center, and season with Essence. Set aside.

In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat. Add the garlic, ginger, 1/4 cup of the green onions and red pepper, and cook, stirring continuously so they do not burn.

Add the onions, carrots, 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 stir to mix well. Cook for 1 to 2 minutes. Gently fold in the crabmeat and the cooked eggs and just heat through. Garnish with remaining 1/4 cup green onions, and serve.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E03) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.