Seafood Fried Rice With Andouille, Edamame And Pumpkin Seeds

• 1/2 pound shrimp domestic, wild-caught, peeled, deveined and diced
• 1/2 pound blue crab domestic, wild-caught, back-fin meat, cleaned of all shell
• 1/2 pound andouille sausage diced
• 1 1/2 cups edamame shelled
• 4 ounces toasted pumpkin seeds
• 6 cups cooked rice chilled
• 4 eggs farm-fresh, scrambled
• 1/2 cup peanut oil
• 2 ounces olive oil
• 1 ounce fresh ginger root peeled and cut into chunks
• 2 bunches scallions
• 1 sweet onion each, and red bell pepper, diced
• 1 cup chopped fresh cilantro
• 1 tablespoon cumin seeds
• 1/2 teaspoon red pepper flakes
• salt

1. For the ginger-scallion sauce - nlean and cut one bunch of scallions into 1-inch pieces. Place them in a food processor and add the ginger. Mince until fine. Then place into a large, heat-proof bowl and add salt to taste. Set aside. In a small pot, heat the peanut oil until it barely begins to smoke then pour it over the ginger-scallion mixture carefully. Stir and cool to room temp.
2. Heat olive oil in a large, non-stick salute pan over medium heat until hot but not smoking.
3. Add cumin seeds and red pepper flakes. Cook for about 90-seconds while stirring.
4. Add onion and bell pepper and continue cooking until those are softened.
5. Add andouille sausage and increase the heat. Cook until browned.
6. Add shrimp and stir.
7. Add rice and season with salt and pepper. Stir to separate rice.
8. Add edamame and crab meat. Heat these thoroughly.
9. Remove heat and stir in scrambled egg, pumpkin seeds and cilantro.
10. Plate immediately. Garnish with scallions, sriracha sauce and ginger-scallion sauce.

shrimp, crab domestic, sausage, pumpkin seeds, rice, eggs, peanut oil, olive oil, ginger root, bunches scallions, sweet onion, fresh cilantro, cumin seeds, red pepper, salt

Taken from www.yummly.com/recipe/Seafood-Fried-Rice-with-Andouille_-Edamame-and-Pumpkin-Seeds-1453522 (may not work)