Fried rice with seafood
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Raw rice; cooked and chilled (3 cups cooked) |
| 2 | tablespoons | Olive oil |
| 3 | Cloves garlic; crushed | |
| 1 | Yellow onion; cut into large dice | |
| 1 | medium | Tomato; cut into 1/4-inch dice |
| ½ | Bell pepper; cut into 1/4-inch dice | |
| ½ | pounds | Cooked seafood (shrimp; crab, clams; fish, etc.) |
| Tabasco to taste | ||
| Salt and freshly ground black pepper to taste | ||
| 2 | tablespoons | Rice wine vinegar (optional) |
| Green onions; chopped for garnish | ||
Directions
SERVES 6-8, DEPENDING UPON HOW MUCH SEAFOOD YOU PUT IN THE PAN This is not a Chinese dish though I am going to use my wok. A regular heavy frying pan will work almost as well. This is one of those dishes that has a thousand variations, so don't be reluctant to change my recipe completely.
Cook the rice and allow it to cool. I do this the day before so that the rice will fall apart easily when I prepare this dish.
Heat a wok or a large frying pan and add the oil. Saut‚ the garlic and yellow onion until the onion is clear. Add the remaining ingredients and stir-fry until all is hot. Use any kind of cooked seafood you wish. Even leftover lobster will do. (I'm sorry. I just could not help saying that!) I like to add a green vegetable such as green beans. This is a rich dish and really needs very little support.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .