In small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco.
Mix well; stir in crawfish and set aside.
In another bowl beat eggs with 1/4 tsp salt, remaining sesame oil, and Tabasco.
Heat wok or large skillet until hot.
Add 1 tbsp oil and crawfish mixture.
Stir-fry 3-4 minutes or until crawfish are done.
Remove from wok and set aside.
Add another tbsp oil to wok; add onion.
Stir-fry 1-2 minutes and remove.
Heat remaining 1 tbsp oil in wok; add egg mixture.
Stir-fry 1 minute or until done.
Add cold rice and stir-fry 3-4 minutes.
Add everything to wok and cook 2 minutes longer.
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