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Cajun Fried Rice

Cajun Fried Rice

5 from 19 votes
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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Dinner
Cuisine: American, Cajun

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.

Video

Nutrition

Serving: 11/2 cups, Calories: 501kcal, Carbohydrates: 46.5g, Protein: 37.5g, Fat: 17.5g, Saturated Fat: 4.5g, Cholesterol: 288mg, Sodium: 1006mg, Fiber: 6g, Sugar: 5.5g
- WW Points: 10