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Kicked Up Fried Rice

  • Yield: 6 servings


  • 1/3 cup peanut oil
  • 1 tablespoon sesame oil
  • 2 teaspoons chopped garlic
  • 2 teaspoons grated ginger
  • 1/2 cup chopped green onions
  • 1 teaspoon red pepper flakes
  • 1/2 cup minced yellow onion
  • 1/2 cup finely chopped carrots
  • 1/2 cup chopped smoked tasso
  • 24 shrimp, 21-25, peeled and deveined, each cut into two pieces, seasoned with 2 tablespoons Creole seasoning
  • 8 cups cooked white rice
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 teaspoon black pepper
  • 3 eggs, scrambled firm, cooled and chopped up
  • 1 pound jumbo lump crab, picked of shells


  • Heat a large wok or large non-stick skillet to high heat. Add peanut and sesame oil. Immediately add garlic, ginger, 2 tablespoons of the green onions, and red pepper flake, stirring continuously so it does not burn. Add onion, carrot, tasso and shrimp and continue to stir fry. When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly. Add the soy sauce, sugar and black pepper and mix well. Cook for 1 to 2 minutes. Gently fold in the crabmeat and the cooked egg and allow to heat through. Garnish with remaining green onion.