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