Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ cup | Raw rice; cooked and chilled (3 cups cooked) |
2 tablespoons | Olive oil |
3 \N | Cloves garlic; crushed |
1 \N | Yellow onion; cut into large dice |
1 medium | Tomato; cut into 1/4-inch dice |
½ \N | Bell pepper; cut into 1/4-inch dice |
½ pounds | Cooked seafood (shrimp; crab, clams; fish, etc.) |
\N \N | Tabasco to taste |
\N \N | Salt and freshly ground black pepper to taste |
2 tablespoons | Rice wine vinegar (optional) |
\N \N | Green onions; chopped for garnish |
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, .