Kicked Up Fried Rice with Shrimp and Crabmeat

Name: Kicked Up Fried Rice with Shrimp and Crabmeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium shrimp, peeled and deveined; 2 tablespoons Emeril's Essence, recipe follows; 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 onions; 1/2 cup finely chopped carrots; 1/2 cup chopped smoked tasso, or chopped ham; 8 cups cooked white rice; 3 tablespoons soy sauce; 1 tablespoon sugar; 2 teaspoons black pepper; 1 pound jumbo lump crab, picked of shells; 3 eggs, scrambled firm, cooled and chopped; 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 leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 pound medium shrimp, peeled and deveined
2 tablespoons Emeril's Essence, recipe follows
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 onions
1/2 cup finely chopped carrots
1/2 cup chopped smoked tasso, or chopped ham
8 cups cooked white rice
3 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons black pepper
1 pound jumbo lump crab, picked of shells
3 eggs, scrambled firm, cooled and chopped
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 leaf oregano
1 tablespoon dried thyme

1
Cut the shrimp in half through the center, and season with Essence.
2
Set aside.
3
In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat.
4
Add the garlic, ginger, 1/4 cup of the green onions and red pepper, and cook, stirring continuously so they do not burn.
5
Add the onions, carrots, tasso and shrimp and continue to stir fry.
6
When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly.
7
Add the soy sauce, sugar and black pepper, and stir to mix well.
8
Cook for 1 to 2 minutes.
9
Gently fold in the crabmeat and the cooked eggs and just heat through.
10
Garnish with remaining 1/4 cup green onions, and serve.
11
Combine all ingredients thoroughly and store in an airtight jar or container.
12
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
13
Published by William and Morrow, 1993.

1866

kcal

Calories

Fat

323

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 pound medium shrimp, peeled and deveined, 2 tablespoons Emeril's Essence, recipe follows, 1/3 cup peanut oil, 1 tablespoon sesame oil, and more.

Yes, Kicked Up Fried Rice with Shrimp and Crabmeat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!