Cajun Fried Rice

Historical document

Source: Tabasco

Tim's Notes

This recipe came from a bottle of Tabasco. I've made it several times. It's fun, delicious, and pretty easy to make. Pro tip: Cook the rice ahead of time so it is completely cooled.

Can substitute and/or combine sausage and shrimp.

Ingredients

• 1-1/2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil, divided
• 2 garlic cloves, minced
• 2 teaspoons minced ginger root
• 3 teaspoons Tabasco sauce
• 1/2 lb peeled crayfish tails or 1/2 lb shrimp
• 3 eggs
• 1-1/4 teaspoons salt, divided
• 3 tablespoons peanut oil, divided
• 1 small onion, quartered and thinly sliced
• 3 cups cold cooked rice
• 1-1/2 cups bean sprouts
• 3/4 cup frozen green pea
• pepper

Directions

1. In small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco.
2. Mix well; stir in crawfish and set aside.
3. In another bowl beat eggs with 1/4 tsp salt, remaining sesame oil, and Tabasco.
4. Heat wok or large skillet until hot.
5. Add 1 tbsp oil and crawfish mixture.
6. Stir-fry 3-4 minutes or until crawfish are done.
7. Remove from wok and set aside.
8. Add another tbsp oil to wok; add onion.
9. Stir-fry 1-2 minutes and remove.
10. Heat remaining 1 tbsp oil in wok; add egg mixture.
11. Stir-fry 1 minute or until done.
12. Add cold rice and stir-fry 3-4 minutes.
13. Add everything to wok and cook 2 minutes longer.