Cajun Fried Rice Food

CAJUN CRAWFISH FRIED RICE

Steps:

• Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
• Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.

CAJUN SHRIMP AND RICE

Steps:

• Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
• Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
• Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

CAJUN FRIED RICE

Steps:

• Drizzle a skillet with olive oil and turn on the stove (medium heat).
• Chop 4 slices of bacon into small pieces (about 1/4 square inch -- as small as you can get). I use my kitchen scissors for this, because bacon is a pain to cut! Put all the bacon into the skillet.
• Season the bacon pieces with garlic pepper. Use quite a bit here (I don't like measurements, so use your own judgement!).
• While the bacon is cooking, get two cups of Minute Rice and put it in a large measuring cup (or a large mug, or anything that holds 2 cups) and COVER rice with water.
• When the bacon is cooked, turn down the stove to low and pour the rice and water into the skillet.
• Heat 3 chicken buillon cubes in one cup of water. (Put it in the microwave for about one minute, or just long enough for the cubes to dissolve). Pour the mixture into the skillet.
• Add cajun seasoning, chopped onion, more garlic pepper, or any other seasoning to taste. Cover the skillet and adjust stove to medium.
• You must stir quite often because the bottom of the rice will start to get crisp from the frying. Don't worry! The crispy parts are really good--just stir them in so it doesn't burn! The dish is complete when the rice is tender and golden.
• I recommend trying this with some blackened chicken or fish.

CAJUN RICE WITH CHORIZO MEATBALLS & FRIED EGGS

Steps:

• Heat a large frying pan with a lid. Squeeze the sausagemeat into the pan in small, meatball-sized chunks. Fry for 2 mins until their oil leaks into the pan, then push to one side and add the onions and peppers. Cook for a few mins until the onions have defrosted and softened, then stir in the garlic and Cajun spice mix. After 1 min, add the frozen rice, season and stir, then cover with a lid and cook for 2 mins until totally defrosted.
• Meanwhile, heat the oil in another small pan and fry the eggs to your liking. Uncover the rice, add the peas, give everything a good stir, cover and cook for 1 min until the peas are defrosted. Serve the rice topped with the fried eggs.

CAJUN FRIED RICE

Steps:

• In a large skillet, saute rice in oil until lightly browned. Add the green pepper, onion and celery; saute for 2-3 minutes. Stir in the water, broth, tomato, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender. Stir in pork; heat through.

CAJUN FRIED RICE

Steps:

• In small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco.
• Mix well; stir in crawfish and set aside.
• In another bowl beat eggs with 1/4 tsp salt, remaining sesame oil, and Tabasco.
• Heat wok or large skillet until hot.
• Add 1 tbsp oil and crawfish mixture.
• Stir-fry 3-4 minutes or until crawfish are done.
• Remove from wok and set aside.
• Add another tbsp oil to wok; add onion.
• Stir-fry 1-2 minutes and remove.
• Heat remaining 1 tbsp oil in wok; add egg mixture.
• Stir-fry 1 minute or until done.
• Add cold rice and stir-fry 3-4 minutes.
• Add everything to wok and cook 2 minutes longer.

CAJUN FRIED RICE

Steps:

• 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.