Cajun Fried Rice
User Reviews
5.0
57 reviews
Excellent
Cajun Fried Rice
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Cajun Fried Rice is a fun take on fried rice with all the familiar comforts of the classic takeout dish, plus the addictive flavors of Cajun cuisine.
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Ingredients
- 4 teaspoons vegetable or grapeseed oil (divided)
- 12 ounces chicken andouille sausage (sliced into rounds or half-moons)
- 8 ounces peeled shrimp (deveined and chopped)
- 1 teaspoon low-sodium Cajun seasoning blend (like Tony Chachere’s or Zatarain’s)
- ½ white or yellow onion (diced)
- 2 cups cauliflower rice (thawed frozen, or fresh)
- ¼ teaspoon kosher salt
- 4 scallions (thinly sliced, whites and greens separated)
- 4 cloves garlic (minced or grated)
- 3 cups cooked brown rice (preferably day-old or thawed frozen )
- 2 tablespoons low sodium soy sauce or gluten-free tamari
- 3 large eggs (beaten)
- Sriracha and/or Louisiana-style hot sauce (optional for serving)
Instructions
- In a large pan, heat 1 teaspoon oil over medium-high heat.
- When the oil is hot, add the sausage in a single layer (work in batches if needed) and cook for 1 to 2 minutes per side, until browned. Transfer the sausage to a plate and set aside.
- Add the chopped shrimp to a plate or mixing bowl and season with the Cajun seasoning blend.
- Add 1 teaspoon oil to the pan and decrease the heat to medium.
- Add the onion, cauliflower rice, and salt and cook, stirring often, for 3 to 5 minutes, until the onions are soft and translucent and any residual moisture from the cauliflower has cooked off.
- Add the seasoned shrimp, scallion whites (reserve the greens for garnish), and garlic and cook for another 30 seconds to 1 minute, just until the garlic is fragrant and the scallions start to soften. It’s OK if the shrimp isn’t completely cooked through at this stage.
- Push everything to one side of the pan.
- Add the remaining 2 teaspoons of oil to the pan along with the brown rice and soy sauce.
- Stir to incorporate, increase the heat to medium-high, and cook without stirring for 2 to 3 minutes so the bottom starts to become crispy.
- Continue to cook, stirring occasionally, just until the rice is heated through.
- Push the rice to the side of the pan with the cooked vegetables and pour the beaten eggs into the pan. Use a spatula to scramble them until they are just barely cooked.
- Add the reserved andouille sausage to the pan and stir everything to incorporate.
- If needed, season with more salt. Serve immediately, garnished with scallion greens and (optional) hot sauce.
Nutrition Information
Show Details
Serving
11/2 cups
Calories
501kcal
(25%)
Carbohydrates
46.5g
(16%)
Protein
37.5g
(75%)
Fat
17.5g
(27%)
Saturated Fat
4.5g
(23%)
Cholesterol
288mg
(96%)
Sodium
1006mg
(42%)
Fiber
6g
(24%)
Sugar
5.5g
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 501kcal | 25% |
| Carbohydrates | 46.5g | 16% |
| Protein | 37.5g | 75% |
| Fat | 17.5g | 27% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 288mg | 96% |
| Sodium | 1006mg | 42% |
| Fiber | 6g | 24% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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