crab and shrimp rice

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons emeril's original essence
• 1/3 cup peanut oil
• 1 tablespoon sesame oil
• 2 teaspoons chopped garlic
• 2 teaspoons grated ginger
• 1/2 cup chopped green onion
• 1 teaspoon red pepper flakes
• 1/2 cup minced yellow onion
• 1/2 cup finely chopped carrot
• 1/2 cup chopped smoked tasso or 1/2 cup chopped ham
• 8 cups cooked rice
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 2 teaspoons black pepper
• 1 lb jumbo lump crab, picked of shells
• 3 eggs, scrambled firm,cooled and chopped

Recipe

• 1 cut the shrimp in half through the center, and season, with essence.
• 2 in a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat.
• 3 add the garlic, ginger, 1/4 cup of the green onions and red pepper, and cook, stirring continuously so they do not burn.
• 4 add the onions, carrots, tasso and shrimp and continue to stir fry.
• 5 when shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly.
• 6 add the soy sauce, sugar and black pepper, and stir to mix well.
• 7 cook for 1 to 2 minutes.
• 8 gently fold in the crabmeat and the cooked eggs and just heat through.
• 9 garnish with remaining 1/4 cup green onions, and serve.