Cajun Fried Rice
User Reviews
5
Cajun Fried Rice
Description
The recipe begins by browning andouille sausage slices in oil to release their smoky flavor. Shrimp are seasoned with Cajun seasoning and added toward the end of cooking. The vegetables include diced onion, cauliflower rice, and scallions, which are sautéed until softened and aromatic. Garlic adds another layer of flavor. Day-old or thawed brown rice is stir-fried with soy sauce to incorporate seasoning and create a cohesive dish.
The cooking technique involves distinct steps to ensure each element is cooked properly and combined to maintain texture. The shrimp are cooked just until tender, preventing toughness. Pushing cooked components to one side of the pan allows for scrambling eggs in the cleared space before mixing through the rice, which adds protein and richness.
This dish suits casual dinners and can be served with hot sauce or sriracha for added heat. It combines smoky, spicy, and savory elements with a satisfying rice base, highlighting Cajun flavors adapted to a fried rice format.
Ingredients
- 4 teaspoons vegetable oil divided, or grapeseed oil
- 12 ounces andouille sausage sliced into rounds or half-moons, chicken
- 8 ounces Shrimp deveined and chopped, peeled
- 1 teaspoon Cajun seasoning like Tony Chachere’s or Zatarain’s, low-sodium blend
- ½ white onion diced, or yellow onion
- 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 brown rice preferably day-old or thawed frozen, cooked
- 2 tablespoons soy sauce low sodium, or gluten-free tamari
- 3 egg beaten, large
- sriracha optional for serving, or Louisiana-style hot sauce
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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