Cajun Fried Rice
1 1/2 Tbs    soy sauce  
2 tsp    toasted sesame oil, divided  
2   large cloves garlic, minced  
2 tsp    gingerroot, minced  
2 tsp    TABASCO sauce, divided  
1/2 lb    peeled crawfish tails or shrimp  
2   eggs  
1/4 tsp    salt  
3 Tbs    peanut oil, divided  
1   small onion, quartered and thinly sliced  
1 cup    rice, cooked and chilled  
2 cups    (or more) bean sprouts  
1 cup    frozen green peas  
  Black pepper to taste  
1 In small bowl; combine soy sauce, 1 teaspoon sesame oil, garlic, ginger and 1 teaspoon TABASCO sauce. Mix well, stir in crawfish and set aside.
2 In another small bowl beat eggs with salt, remaining 1 teaspoon sesame oil and 1 teaspoon TABASCO sauce.
3 Heat wok or large skillet until hot; add 1 tablespoon oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside.
4 Add another tablespoon oil to wok, and when hot, add onion; stir-fry 1 to 2 minutes and remove.
5 Heat remaining 1 tablespoon oil in wok, add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, and black pepper. Cook 2 minute longer. Serve immediately.
Servings: 4
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.