Lots of Luscious Larvae & Entrails Recipe

Lots of Luscious Larvae & Entrails Recipe
Are you looking for something creepy to serve at the annual Halloween BOO-ffet? Although the dishes you serve can (and should) have scary or clever names, the actual dishes must be delicious and palatable and include the freshest ingredients. The following Mexican Fried Rice is delicious, but at my BOO-ffet, it’s known as Lots of Luscious Larvae and Entrails - Yuk! The vegetables are cut so they are long and look (but aren’t really, slimy), so if you use your imagination, it can, at first look, be disgusting. However, this is a fried rice dish that most people love, and once they get past the name, they will scarf it down.
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Last year this scary dish was devoured by witches and goblins who were the guests in my home. This one has a bit of spice to it, and you can adjust it to your personal tastes. I have served it several times (calling it Mexican Fried Rice) throughout the year, and everyone loves it. One bonus is that it freezes well, so you can make it ahead for your BOO-ffet. It can be kept warm in a slow cooker disguised as a cauldron.

18 Servings

6 tablespoons vegetable oil, divided

3 eggs, beaten
1/4 teaspoon salt

1 large onion, halved and sliced
2 large fresh jalapeno peppers, cored, seeded, and sliced (more of less to taste)
4 large Anaheim chilies, preferably red, cored, seeded, and sliced

2 to 4 cups diced smoked brisket or Mexican carnitas
1 tablespoon salt free fajita seasoning

8 cups cooked rice, chilled or at room temperature
1 tablespoon taco seasoning, or South of the Border Seasoning
1/2 cup salsa
1 14 ounce bag frozen Baja Roasted Corn Blend or Bird’s Eye Ultimate Southwestern Blend (roasted corn, corn, black beans, roasted onions, green chilies, red & green peppers)

3 cups bean sprouts, (optional)

  1. Pour 1 tablespoon of the oil into a wok or large skillet; set the wok to high heat.
  2. Add the eggs and swirl in the pan to make an omelet.
  3. When the omelet is set, remove to the side and cut into strips.
  4. Add another tablespoon oil to the wok and add the onions; stir fry until they are softened.
  5. Add the jalapeño and Anaheim peppers; continue stirring until they are softened. Transfer to a bowl and set aside.
  6. Add the brisket or carnitas to the wok, sprinkle with the salt free fajita seasoning, and stir until heated and beginning to crisp; transfer to the bowl with the peppers and onions.
  7. Pour the remaining oil into the wok; add the rice and fry, stirring often, until some of the pieces begin to crisp and it smells good.
  8. Sprinkle with the seasoning, add the onion/pepper mixture, brisket or carnitas, and omelet slices ; stir until well-mixed and hot.
  9. Add the salsa and roasted corn blend.
  10. Stir until the vegetables are hot and the salsa is absorbed. Serve.

Amount Per Serving
Calories 244 Calories from Fat 79
Percent Total Calories From: Fat 32% Protein 12% Carb. 56%

Nutrient Amount per
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 46 mg
Sodium 187 mg
Total Carbohydrate 34 g
Dietary Fiber 2 g
Sugars 1 g
Protein 7 g

Vitamin A 45% Vitamin C 84% Calcium 0% Iron 10%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.