Title: Fried Rice with Seafood
Categories: Rice
Yield: 6 Servings

1 1/2 c Raw rice; cooked and chilled
-(3 cups cooked)
2 tb Olive oil
3 Cloves garlic; crushed
1 Yellow onion; cut into large
-dice
1 md Tomato; cut into
-1/4-inch dice
1/2 Bell pepper; cut into
-1/4-inch dice
1/2 lb Cooked seafood (shrimp;
-crab, clams; fish, etc.)
Tabasco to taste
Salt and freshly ground
-black pepper to taste
2 tb 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 . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.