Kicked-Up Fried Rice

6 servings
  • 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
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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
  • 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.

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

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