Cajun Fried Rice (One-Pan, Smoky & Spicy)
Weeknight-easy Cajun fried rice that eats like Louisiana takeout—smoky andouille, juicy shrimp (or chicken), fluffy grains, and a kick of heat. We’ll show you how to get restaurant-style texture (not mushy), exactly when to add the eggs, and how to build big Cajun flavor with the trinity, garlic, and a hot pan.
Why you’ll love it
- 30 minutes, one pan
- Uses leftover rice (perfect meal prep)
- Flexible protein: shrimp, sausage, chicken, or veggie/no-pork
- Big flavor without being blazing hot (easy to adjust)
| Step | Heat | Time |
|---|---|---|
| Brown andouille | Med-high | 3–4 min |
| Sauté onion, carrots, celery, bell pepper | Med | 3–4 min |
| Scramble eggs with veg | Med | 1–2 min |
| Sear shrimp (both sides) | Med-high | 1–2 min/side |
| Fry day-old rice + sauces + Cajun spice | High | 3–4 min |
| Toss back sausage + peas | Med-high | 2–3 min |
Cajun Fried Rice Ingredients
- 2 cups cooked rice (preferably cold, day-old rice works best)
- 8 oz smoked Andouille sausage, sliced
- 8 oz shrimp, peeled and deveined
- 1/2 cup carrots, diced
- 1/2 cup peas (fresh or frozen)
- 1/2 cup celery, diced
- 1/2 green bell pepper, diced
- 1 small onion, diced
- 2-3 tablespoons unsalted butter
- 1-2 tablespoons oyster sauce
- 2 tablespoons low sodium soy sauce
- 1-2 teaspoons Cajun or Creole seasoning (adjust to taste)
- Salt and pepper to taste (be mindful of the sodium in the soy sauce and seasoning)
Step-by-Step: How to Make Cajun Fried Rice
1. Get the pan hot
Set a wok or large skillet over high heat. Add 1 tbsp oil and heat until shimmering.
2. Brown the sausage (or chicken)
Add andouille and sear 3–5 minutes until browned. Remove to a bowl.
(Chicken: dice small; cook through. For no-pork, use smoked turkey sausage.)
3. Stir-fry the trinity
Add another 1 tbsp oil if the pan is dry. Add onion, celery, bell pepper; cook 3–4 minutes until softened and lightly charred at edges. Add garlic; cook 30 seconds.
4. Add shrimp (if using)
Return heat to high. Add shrimp; cook 2–3 minutes until just pink. Remove to the sausage bowl to prevent overcooking.
5. Fry the rice
Add rice to the hot pan. Spread into a thin layer; let it sizzle 30–45 seconds before stirring. Repeat to dry and toast the grains. Sprinkle in Cajun seasoning, smoked paprika, soy sauce, and fish sauce (optional). Toss until the rice is evenly colored and steamy, 4–5 minutes.
6. Eggs & finish
Push rice to one side. Pour beaten eggs into the bare side; scramble 30–60 seconds, then fold into the rice. Return sausage/shrimp (and juices). Toss with green onions. Taste and adjust salt, pepper, and heat.
7. Serve
Serve immediately while fluffy and hot. A squeeze of lemon or a few dashes of hot sauce wakes it up.
- Day-old, cold rice = fluffy grains. Fresh rice steams & clumps.
- High heat, dry pan gives you smoky “wok hei” and no mush.
- Season the rice, not just the meat. Sprinkle Cajun seasoning as you fry.
- Egg last so it stays soft and coats the rice lightly.
- No-pork boost: Use smoked paprika + a splash of liquid smoke (very light) or smoked turkey sausage.
Cajun Fried Rice
Ingredients
Equipment
Method
- Prep all ingredients before starting.
- Heat a large pan or wok over medium-high heat. Add 1 tablespoon butter and cook sliced Andouille sausage until browned. Remove and set aside.
- In the same pan, add more butter if needed. Sauté onion, carrots, celery, and green bell pepper until soft.
- Pour beaten eggs over the vegetables. Let set briefly, then scramble with the vegetables.
- Push everything to one side of the pan. Add butter if needed, then cook shrimp until pink and opaque, about 1-2 minutes per side.
- Add cold rice, breaking up clumps. Drizzle with oyster sauce and soy sauce. Sprinkle Cajun seasoning over everything and mix well.
- Add cooked sausage and peas. Stir and cook for 2-3 minutes until peas are warmed through.
- Taste and adjust seasoning as needed.
- Serve hot.
Notes
-Be mindful of sodium content when seasoning, as soy sauce and Cajun seasoning already contain salt.
Variations
- Shrimp-forward: Skip sausage, double shrimp (1 lb), and finish with lemon + extra green onion.
- Chicken & sausage: 8 oz diced cooked chicken + 6 oz andouille.
- Veggie/no-pork: Smoked paprika + mushrooms for meaty bite; swap in smoked turkey sausage if desired.
- Extra smoky: Add 1 tsp butter at the end; butter carries smoke & spices.
Make-Ahead, Storage & Reheat
- Fridge: 4 days in an airtight container.
- Freeze: Up to 2 months; flatten in bags for quick thaw.
- Reheat: Hot skillet with a splash of water or oil; stir until steamy and re-fluffed.
FAQs (Cajun Fried Rice)
Can I use freshly cooked rice?
Day-old is best, but you can cool fresh rice on a sheet pan 20–30 minutes to dry the surface so it fries instead of clumps.
What’s the best rice for cajun fried rice?
Long-grain (like jasmine) stays fluffy and holds up to high heat.
How do I keep it from turning mushy?
Use dry, cold rice; high heat; and avoid overcrowding when you first add rice to the pan.
What if I don’t have andouille?
Use another smoked sausage, chorizo, or bacon for the smoky note.
Can I make it without shrimp?
Yes—double the sausage or use chicken or tofu. Add a little extra oil if the pan is dry.
What to Serve With Cajun Fried Rice
- Honey Garlic Shrimp – sweet heat that complements the smoke
- Southern Turnip Greens – tender, savory greens balance the spice
- Fried Fish– crispy + fluffy rice = win
- Garlic Mashed Potatoes – if you’re building a comfort meal spread
