Ingredients
- Shrimp: 1 pound, peeled and deveined. Use medium to large shrimp for the best texture and flavor. Ensure they are thawed if frozen and patted dry before cooking to get a good sear.
- Cooked Rice: 4 cups, day-old, cooled. Day-old rice is crucial for fried rice as it has less moisture and will fry up beautifully without becoming mushy. Long-grain rice like Jasmine or Basmati works best.
- Cajun Seasoning: 2 tablespoons. This is the heart of the Cajun flavor! Use your favorite store-bought blend or make your own for a customized spice level.
- Vegetable Oil: 3 tablespoons. A neutral oil with a high smoke point is ideal for stir-frying. Vegetable, canola, or peanut oil all work well.
- Onion: 1 medium, diced. Yellow or white onion provides a foundational savory flavor to the dish.
- Bell Pepper: 1, diced (any color). Bell peppers add sweetness and a satisfying crunch. Red, green, or yellow peppers are all great choices.
- Celery: 2 stalks, diced. Celery contributes a subtle peppery note and adds another layer of texture.
- Garlic: 3 cloves, minced. Fresh garlic is essential for that pungent, aromatic kick.
- Green Onions: 2-3, chopped. Green onions add a fresh, mild onion flavor and a pop of color as a garnish.
- Soy Sauce: 3 tablespoons. Soy sauce provides umami and saltiness, essential for balancing the flavors. Use low-sodium soy sauce to control the salt level.
- Oyster Sauce (Optional): 1 tablespoon. Oyster sauce adds a deeper umami richness and depth of flavor. If you don’t have it, you can skip it or add a touch more soy sauce.
- Sesame Oil: 1 teaspoon. Sesame oil adds a nutty aroma and flavor, especially when drizzled at the end.
- Eggs: 2, lightly beaten. Eggs add protein and richness, binding the fried rice together.
- Hot Sauce (Optional): To taste. For an extra kick of heat, add your favorite hot sauce, like Tabasco or Louisiana-style hot sauce.
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with 1 tablespoon of Cajun seasoning. Ensure the shrimp are evenly coated with the spices.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary to ensure proper searing. Remove the cooked shrimp from the skillet and set aside.
- Sauté the Vegetables: Add another tablespoon of vegetable oil to the same skillet or wok. Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, until the vegetables are softened and slightly tender.
- Add Garlic and Remaining Cajun Seasoning: Add the minced garlic and the remaining 1 tablespoon of Cajun seasoning to the vegetables. Cook for another minute, until the garlic is fragrant, being careful not to burn it.
- Scramble the Eggs: Push the vegetables to one side of the skillet or wok, creating a space in the center. Pour the lightly beaten eggs into the center and scramble them until cooked through and slightly firm. Break the scrambled eggs into smaller pieces.
- Add Rice and Sauces: Add the cooked, day-old rice to the skillet with the vegetables and scrambled eggs. Break up any clumps of rice with your spatula or spoon. Pour in the soy sauce and oyster sauce (if using). Stir-fry everything together, ensuring the rice is evenly coated with the sauces and mixed with the vegetables and eggs.
- Incorporate Shrimp and Sesame Oil: Add the cooked shrimp back to the skillet. Toss everything together to combine and heat through. Drizzle with sesame oil and stir to incorporate the nutty aroma.
- Garnish and Serve: Stir in most of the chopped green onions, reserving some for garnish. Taste and adjust seasoning as needed, adding salt, pepper, or hot sauce to your preference. Serve immediately, garnished with the remaining green onions.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Protein: 30g