Cajun Fried Rice
Flavors Used:
I’m thrilled to finally introduce Dan-O’s Cajun! After three years of perfecting this blend, it’s ready—featuring thyme, oregano, smoky paprika, sumac, white pepper, and just the right amount of sea salt. This blend captures a bold Cajun flavor without being overly salty. I created a Dan-O’s Cajun twist on fried rice, showcasing this bold blend as a standout recipe.
Ingredients
- 4 tbsp Dan-O’s Cajun Seasoning
- 1 pound shrimp, peeled and deveined
- 1 pound chicken thighs, cut into pieces
- 1 onion, diced
- 1 cup peas
- 1 cup corn kernels
- 1 cup diced carrots
- 1 stick of unsalted butter
- 3 tbsp garlic
- 5 cups cooked rice (preferably day-old)
- 2 tbsp soy sauce
- 2 tbsp Earthquake Sauces Death by Garlic Hot Sauce
- 2 tbsp D.a.T. Sauce
- 3 eggs
Preparation Instructions
- Preheat a flat-top grill over medium-high heat.
- Add the butter, onion, and carrots to the flat top. Sauté until they begin to soften.
- Add the chicken thighs, cooking until they are browned and fully cooked, about 5-6 minutes.
- Stir in the garlic, peas, corn, and 2 tbsp of Dan-O’s Cajun, mixing well to combine all the flavors.
- Once the chicken is cooked, add the day-old cooked rice and mix thoroughly.
- Pour in 1 tbsp of soy sauce, 1 tbsp of Earthquake Sauces Death by Garlic Hot Sauce, and 1 tbsp of D.a.T. Sauce, stirring to distribute evenly.
- Crack the 3 eggs directly onto the flat top. Scramble them, then mix the rice and chicken in.
- Push the rice mixture to one side of the skillet. On the empty side, add the shrimp, sprinkling generously with the remaining Dan-O’s Cajun and the remaining sauces.
- Once the shrimp are cooked, merge everything in the skillet, ensuring all ingredients are well mixed.
- Remove from heat and serve hot.
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