Cajun Fried Rice
Ingredients
- ▢ 4teaspoonsvegetable or grapeseed oil, divided
- ▢ 12ounceschicken andouille sausage, sliced into rounds or half-moons
- ▢ 8ouncespeeled shrimp, deveined and chopped
- ▢ 1teaspoonlow-sodium Cajun seasoning blend ▢ ½ white or yellow onion, diced
- ▢ 2cupscauliflower rice, thawed frozen, or fresh
- ▢ ¼teaspoonkosher salt
- ▢ 4scallions, thinly sliced, whites and greens separated
- ▢ 4clovesgarlic, minced or grated
- ▢ 3cupscooked brown rice, preferably day-old or thawed frozen
- ▢ 2tablespoonslow sodium soy sauce or gluten-free tamari
- ▢ 3large 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.
