Kicked-Up Fried Rice

• 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
• 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

1. Heat a large wok or large non-stick skillet to high heat.
2. Add peanut and sesame oil.
3. Immediately add garlic, ginger, 2 tablespoons of the green onions, and red pepper flake, stirring continuously so it does not burn.
4. Add onion, carrot, 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 mix well.
7. Cook for 1 to 2 minutes.
8. Gently fold in the crabmeat and the cooked egg and allow to heat through.
9. Garnish with remaining green onion.
10. Combine all ingredients thoroughly.
11. Yield: 2/3 cup

peanut oil, sesame oil, garlic, ginger, green onions, red pepper, yellow onion, carrots, tasso, shrimp, white rice, soy sauce, sugar, black pepper, eggs, lump crab, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-fried-rice-recipe.html (may not work)