Cajun Fried Rice

Sam Fore
Chef and Owner, Tuk Tuk Sri Lankan Bites
Lexington, KY
  • 3 cups day old rice (any rice will do)
  • 2 tablespoons of butter (or oil)
  • 2 links of Cajun andouille sausage, split and thinly sliced
  • 3 eggs, beaten
  • Salt and pepper for seasoning
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1/2 large tomato, diced
  • 2 ribs of celery, diced
  • 1 bell pepper, seeds removed and julienned
  • 1 can of drained sweetcorn
  • 1 tablespoon Cajun seasoning
  • 3 tbsp hot sauce
  • 1 teaspoon butter (optional)
  • 1-2 sliced green onions for garnish (optional)
Serves Two
  1. Add a little bit of oil to a wok or nonstick skillet and then add your beaten eggs, season with salt and pepper, and allow to cook slowly until set (we’ll break it up later when we mix it into the rice). Remove and reserve.
  2. Heat the oil/butter in the same wok or nonstick skillet until it's shimmering (medium to high temperature on the stove). Add the sausage slices, cook on medium until some of the fat is rendered out and the edges begin to show color. Remove and reserve.
  3. Add a bit of oil if the wok or skillet is dry, then add the onion and garlic. Sauté until translucent, then add chopped vegetables (celery, bell pepper, tomato and corn). Stir fry everything for around 3-4 minutes or until cooked through.
  4. Then add the Cajun seasoning and hot sauce and stir to combine. Add sausage (or your protein of choice) back to the skillet; cook for 3-4 more minutes; then throw in the cooked rice and egg using two wooden spoons to combine (using two makes for easier mixing). Add a small pat of butter if desired and stir to incorporate.
  5. Pour into a bowl and garnish with sliced green onions. Serve hot!
  • You can substitute with whatever vegetables and/or proteins you have in your fridge or pantry.
  • You can use whatever condiments you have handy - be creative! Example: ponzu, teriyaki and rice vinegar make a nice Eastern-inspired fried rice.
  • Other aromatics that could work include ginger, bay leaves, curry leaves and shallots.