Ingredients
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1 1/2 tablespoons soy sauce
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2 teaspoons toasted sesame oil, divided
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2 garlic cloves, minced
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2 teaspoons minced gingerroot
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3 teaspoons Tabasco sauce
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3 eggs
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1 1/4 teaspoons salt, divided
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3 tablespoons peanut oil, divided
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1 small onion, quartered and thinly sliced
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3 cups cold cooked rice
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1 1/2 cups bean sprouts
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3/4 cup frozen green pea
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pepper
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1/2 lb peeled crayfish tails or 1/2 lb shrimp
Instructions
- In small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco.
- Mix well; stir in crawfish and set aside.
- In another bowl beat eggs with 1/4 tsp salt, remaining sesame oil, and Tabasco.
- Heat wok or large skillet until hot.
- Add 1 tbsp oil and crawfish mixture.
- Stir-fry 3-4 minutes or until crawfish are done.
- Remove from wok and set aside.
- Add another tbsp oil to wok; add onion.
- Stir-fry 1-2 minutes and remove.
- Heat remaining 1 tbsp oil in wok; add egg mixture.
- Stir-fry 1 minute or until done.
- Add cold rice and stir-fry 3-4 minutes.
- Add everything to wok and cook 2 minutes longer.