Cajun Fried Rice
Cajun Fried Rice offers a delightful twist on the beloved fried rice we all know and love, combining the comforting essence of this classic takeout favorite with the irresistible flavors of Cajun cooking.
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Ingredients
- 4 teaspoons vegetable or grapeseed oil
- 1 teaspoon low-sodium Cajun seasoning blend
- ½ white or yellow onion
- 4 scallions
- ¼ teaspoon kosher salt
- 4 cloves garlic
- 3 cups cooked brown rice
- 2 tablespoons low sodium soy sauce or gluten-free tamari
- 3 large eggs
- Sriracha and/or Louisiana-style hot sauce
- 12 ounces chicken andouille sausage
- 2 cups cauliflower rice
- 8 ounces peeled shrimp
Instructions
- 1
In a spacious skillet, warm 1 teaspoon of oil over medium-high heat.
- 2
Once the oil reaches a suitable temperature, place the sausage in a single layer (you may need to do this in batches) and sear for 1 to 2 minutes on each side until golden brown. Remove the sausage from the skillet and transfer it to a plate, setting it aside.
- 3
In a separate bowl or on a plate, combine the chopped shrimp with the Cajun seasoning mix.
- 4
Pour an additional teaspoon of oil into the skillet and reduce the heat to medium.
- 5
Introduce the onion, cauliflower rice, and salt into the pan. Sauté while stirring frequently for 3 to 5 minutes, until the onions become soft and translucent, and any excess moisture from the cauliflower evaporates.
- 6
Add the seasoned shrimp, the white parts of the scallions (keeping the green parts for garnish), and garlic to the pan. Cook for another 30 seconds to 1 minute, until the garlic releases its aroma and the scallions begin to soften. It's acceptable if the shrimp is not fully cooked at this stage.
- 7
Shift the mixture to one side of the skillet.
- 8
Pour the remaining 2 teaspoons of oil into the pan, followed by the brown rice and soy sauce.
- 9
Mix everything together, increase the heat to medium-high, and allow it to cook undisturbed for 2 to 3 minutes until the bottom develops a crispy texture.
- 10
Continue to cook, stirring occasionally, just until the rice is warmed through.
- 11
Move the rice aside in the skillet with the cooked vegetables, then pour the beaten eggs into the cleared space. Use a spatula to scramble the eggs until they are just about set.
- 12
Reintroduce the reserved andouille sausage to the skillet and mix everything thoroughly.
- 13
If necessary, adjust the seasoning with more salt. Serve right away, garnished with the green parts of the scallions and, if desired, a splash of hot sauce.