Yield: 6 Servings
|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|
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, .