Cajun Fried Rice

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.