Tabasco is a great all-American brand — which makes this Asian-inspired recipe even better.
1-1/2 tbs. soy sauce
2 tsp. toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp. minced ginger
3 tsp. Tabasco sauce, divided
1/2 pound shrimp
1-1/4 tsp. salt, divided
3 tbs. peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
black pepper, to taste
In a small bowl combine the soy sauce, 1 tsp. sesame oil, garlic, ginger and 2 tsp. Tabasco sauce. Mix well, stir in shrimp and set aside.
In another bowl, beat eggs with 1/4 tsp. salt, remaining 1 tsp. sesame oil and 1 tsp. Tabasco sauce.
Heat wok or large skillet until hot; add 1 tbs. oil. When hot add the shrimp mixture. Stir-fry 3-4 minutes until shrimp is done. Remove from wok and set aside.
Add another tbs. oil to wok and when hot, add onion. Stir-fry for 1-2 minutes and remove.
Heat the remaining 1 tbs. oil in wok; add egg mixture. Stir fry for 1 minute. Add cold rice and stir-fry for 3-4 minutes. Add shrimp, onion, bean sprouts, peas, remaining 3/4 tsp. salt and pepper, cook for 2 minutes. Serve immediately.
Recipe courtesy Tabasco.com.