Fried rice with seafood

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, .

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