Kicked Up Fried Rice

Recipe Ingredients

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 onion
1/2 cup	55g / 1.9oz	Finely-chopped carrots
1/2 cup	73g / 2.6oz	Chopped smoked tasso
24		Shrimp - (21 to 25 count) - peeled, deveined,
		And each cut into 2 pieces, seasoned with
2 tablespoons	30ml	Creole Seasoning - see * Note
8 cups	1280g / 45oz	Cooked white rice
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Freshly-ground black pepper
3		Eggs - scrambled firm,
		Cooled, and chopped up
1 lb	454g / 16oz	Jumbo lump crab - picked of shells

Recipe Instructions

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

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A11) - from the - TV FOOD NETWORK

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