Cajun/Asian Fusion Recipe

I love rice; given a choice of rice or potatoes, I will always choose the rice.  Maybe that's why I'm such a fan of Cajun/Creole and Asian cuisines.  Since we last went to a Cajun restaurant and next are going to an Asian one, I thought I would share a recipe that I created a few years ago that combines the two cuisines:

LORRAINE’S CAJUN FRIED RICE

INGREDIENTS

1 egg

1 t Canola oil

1 C cold cooked white rice made with chicken stock instead of water

1 T Canola oil                                                               

1 shallot, thinly sliced                                                        

1/3 pkg. frozen peas, defrosted                                    

2-3 oz Tasso, diced to the size of the peas (or other spicy cooked sausage such as Andouille)                       

1 small carrot, diced to the size of the peas                    

1/4 red pepper, diced to the size of the peas

2-3 dashes (or more) of Tabasco sauce

PREPARATION

1.     Heat a wok over high heat. Add the 1 teaspoon of Canola oil. Slightly beat the egg, then add it to the wok. Stir-fry till done, then set aside.

2.     Add the 1 T of Canola oil to the hot wok, then add the shallot.  Cook briefly, then add the Tasso and cook briefly.

3.     Add the peas, carrot and red pepper. Stir-fry about 5 minutes, then add the rice.

4.     Stir-fry all ingredients until heated through. Return egg to wok and heat briefly. If mixture is too dry, add a little water.

5.     When finished, stir in Tabasco to taste.

Serves 2.