Cajun Fried Rice

This post may contain affiliate links. Read my disclosure policy.

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.

This Cajun Fried Rice with chicken andouille sausage and shrimp is a fun twist on the classic. This healthy fried rice is packed with protein, and you wouldn’t even know that cauliflower rice is mixed in with brown rice! It comes together very quickly, making it a perfect weeknight meal or leftover lunch. For more of my favorite Cajun recipes, try my Air Fryer Cajun Shrimp Dinner and Skillet Cajun Spiced Fish with Tomatoes.

What is the best rice for fried rice?

The best rice to use for fried rice is leftover day-old, cold rice or frozen brown rice. I buy mine from Trader Joe’s, and it’s one of my favorite shortcuts.

What is Cajun seasoning made of?

Cajun seasoning is what gives this fried rice its heat. It generally includes salt, black pepper, cayenne pepper, garlic powder, and paprika. Tony Chachere’s or Zatarain’s are two popular brands that are usually available at the supermarket.

How to Make Cajun Fried Rice

Here’s how to make this spicy Cajun fried rice, which cooks pretty quickly in one pan.

Cook the sausage and then remove it from the pan.
Sprinkle Cajun seasoning on the chopped shrimp.
Cook the onion and cauliflower rice until the onions are soft.
Add the shrimp, scallion whites, and garlic to the pan, cook for a minute, and then push to one side of the pan.
Add more oil to the pan and then the rice and soy sauce. Cook on medium-high without stirring for a couple of minutes. Continue to cook, occasionally stirring, until the rice is warm.
Push the rice to the side with the vegetables, pour in the beaten eggs, and scramble until they are just barely cooked.
Add the sausage, stir, and garnish with scallion greens and hot sauce if desired.

Fried Rice Variations & Tips:

For vegetarian fried rice, omit the shrimp and sausage and add in extra vegetables like diced bell pepper and zucchini.
Use white rice if you prefer.
If you’re allergic to shrimp, use chopped chicken thighs.
For an extra kick, serve with hot sauce.
Leftovers will keep in the refrigerator for about three days.

More Fried Rice Recipes You’ll Love:

Cajun Fried Rice

491 Cals
36 Protein
46 Carbs
17.5 Fats

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

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.

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 thawed frozen cauliflower rice
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

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.

Serving: 11/2 cups, Calories: 491kcal, Carbohydrates: 46g, Protein: 36g, Fat: 17.5g, Saturated Fat: 4g, Cholesterol: 309mg, Sodium: 950mg, Fiber: 6g, Sugar: 5.5g