Cajun Shrimp Fried Rice


I will admit up front that it is a stretch for this to be a local dish.  My only real local ingredient is the garlic from my garden.  But,  I will use the Governor Minner hot sauce as a second local ingredient, even if it is in spirit only.  I got this when I worked in the Governor’s office, although I forget what the occasion was for us to have hot sauce as a commemorative item.

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But it is perfect for this cajun shrimp fried rice.  If you do not have Governor Minner hot sauce, then Tabasco will do just fine.  It is actually based on a recipe from the McIlhenny Company.

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This dish is so delicious, I just had to share it with you.

Cajun Shrimp Fried Rice

3 cups cold cooked rice (I use brown basmati, but any rice would work well in this dish)

1 1/2 Tbsp soy sauce

2 tsp sesame oil

2 – 3 garlic cloves, minced (from the garden)

1/2 tsp ground ginger

3 tsp hot pepper sauce

1/2 lb shrimp, peeled and deveined

1 1/4 tsp salt

3 Tbsp canola oil

1/2 cup chopped onion

1 cup frozen green peas, thawed

Freshly ground black pepper

Directions

In a small bowl, combine the soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp hot pepper sauce.  Mix well.

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Stir in the shrimp.

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In another small bowl, beat the eggs with 1/4 tsp salt, 1 tsp sesame oil and 1 tsp hot pepper sauce.

Heat a wok or large skillet until hot.  Add 1 tbsp oil and cook the eggs until just set, about 1 minute.  Remove from pan and set aside.

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Heat another Tbsp oil then add the shrimp and sauce.  Stir-fry for 3 minutes or until just cooked through.  Remove from pan and set aside.

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Add the last Tbsp oil and then the onions.  Stir-fry for  2-3 minutes, til soft.

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Add the rice, peas, shrimp, egg, 3/4 tsp salt and pepper.  Stir-fry for a couple of minutes til everything is mixed and heated through.

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Serve and enjoy!

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Serves 4.

Categories: Main Dish, Recipe | Tags: , | 1 Comment

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One thought on “Cajun Shrimp Fried Rice

  1. Pingback: Corn Cheese Bake | RecipeReminiscing

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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