Cajun shrimp fried rice turns leftover rice into a fast, flavorful dinner with spicy shrimp, eggs, scallions, and savory sauces. Chilled rice gives the best separate, lightly crisp grains.
Cajun Shrimp Fried Rice
A quick skillet meal with Cajun-spiced shrimp, leftover rice, eggs, scallions, soy sauce, and a touch of sesame oil.
Servings 4 servings
Ingredients
- 3 cups cooked brown or white rice preferably chilled
- 1 pound large shrimp peeled and deveined
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper or to taste
- 1/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- 2 large egg whites beaten
- 1 large egg beaten
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 5 scallions chopped, white and green parts separated
- Nonstick cooking spray
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes or to taste
- 4 teaspoons soy sauce plus more to taste
- 1 teaspoon Asian fish sauce or additional soy sauce
Instructions
- Season the shrimp with the chili powder, paprika, garlic powder, cayenne, salt, and black pepper.
- Heat a wok or large skillet over medium-high heat and coat lightly with cooking spray. Add the beaten eggs and cook for 1–2 minutes, stirring until set. Transfer to a plate.
- Increase the heat to high. Add the sesame oil, onion, scallion whites, garlic, and crushed red pepper. Stir-fry for 1–2 minutes.
- Add the seasoned shrimp and cook for 2–3 minutes, until just opaque.
- Add the cold cooked rice and spread it across the skillet. Let the bottom brown for 2–3 minutes before stirring.
- Return the egg to the skillet. Add the soy sauce and fish sauce and stir-fry for about 2 minutes, until everything is hot and evenly combined.
- Fold in the scallion greens and serve immediately. Top with additional grilled shrimp if desired.
Best Rice for Fried Rice
Use fully cooled rice, ideally cooked the day before. Fresh hot rice contains more surface moisture and can become soft in the skillet.