4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
1-pound Louisiana crawfish tails
Day old, cooked rice
2 large eggs (Room temp)
Vegetable or canola oil
Sesame seed oil
Seasonings
2 bunches green onions
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Red pepper flakes (Optional)
Cayenne pepper (Optional)
Ground ginger.
Soy sauce
Preparation of ingredients
Step 1- Chop 8 ounces in weight of green onions including ends, and 1 to 2 cloves garlic until minced.
Making the Fried rice
Preheat fire to medium high heat.
Step 2- Let saucepan get hot for 2 minutes. Add 1 and 1/2 tablespoons vegetable or canola oil. Let get hot for 30 seconds. Add 2 large eggs (Room temp). Stir continuously for 20 seconds.
Step 3- Add 2/3 cup chopped green onion ends and 1 or 2 cloves chopped or pressed garlic. Stir all ingredients together.
Step 4- Add 1-pound crawfish tails, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon red pepper flakes (Optional), 1/4 teaspoon cayenne pepper (Optional), and 1/4 teaspoon ground ginger. Stir all ingredients together. Let sauté for 2 minutes stirring occasionally.
Step 5- Add 4 and 1/2 cups cooked rice and stir well until all the rice is coated.
Step 6- Add 1 and 1/2 tablespoons sesame seed oil, 2 tablespoons soy sauce, and 1/3 cup chopped green onions. Stir all ingredients together. Turn fire off.
Quick tips- Let cool for 15 minutes before serving and for best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
