Cajun Fried Rice Recipe (Quick, Easy, One-Pan Dinner)
Need a flavorful dinner without a pile of dishes? This Cajun fried rice combines smoky andouille sausage, seasoned shrimp, vegetables, and eggs with chilled rice for an easy one-pan family meal.
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If you’ve been looking for a quick, flavorful weeknight dinner, this Cajun fried rice recipe is your new go-to. Packed with bold Cajun flavors, veggies, shrimp, and scrambled eggs, it’s a one-pan meal that will have everyone asking for seconds.
What is Cajun Fried Rice?
This easy Cajun fried rice is one of my favorite ways to turn leftover rice into a flavorful weeknight dinner! It’s loaded with smoky andouille sausage, Cajun-seasoned shrimp, vegetables, and scrambled eggs, all cooked together in one pan.
After college, Jordan and I lived in Biloxi, Mississippi, just outside New Orleans. One of our favorite things about living on the Gulf Coast was discovering flavors we hadn’t grown up with in Ohio.
This recipe brings some of those bold, savory flavors into a dinner that’s easy enough for a busy weeknight.
I especially love making the rice ahead of time. Cook it the night before, and the rest of the meal comes together quickly when everyone is hungry and dinner needs to happen!
What You’ll Love About This Cajun Fried Rice Recipe:
Pre-Making the Rice for a Stress-Free Dinner
One of my favorite tricks for an easy weeknight Cajun fried rice is to cook your rice the night before—or earlier in the day while dinner is cooking. Pre-made rice that’s cooled slightly works best because the grains stay separate, giving you perfect texture without getting mushy.
This tip is a lifesaver for busy moms: you can have proteins and veggies cooking in the pan while the rice warms, which speeds up dinner prep. Bonus: leftover rice can be stored in the fridge for a couple of days, making it ready for a quick lunch or another dinner later in the week.
Cajun Fried Rice Ingredients
Tip: For even quicker prep, frozen peppers and onions work perfectly and save you time.
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How To Make Cajun Fried Rice
- Brown the Sausage: Start by slicing the andouille sausage and browning it in a hot pan with a bit of oil. Browning creates a flavorful crust and leaves delicious bits at the bottom of your pan, don’t waste them! Remove the sausage once done and set aside.
- Sauté the Veggies: Add a little more oil and sauté diced onions, bell peppers, and any additional vegetables you have on hand. Scrape up the browned bits from the sausage, they’ll infuse the veggies with flavor. Frozen vegetables can be added here, too.
- Cook the Protein: Season your shrimp or chicken with Cajun seasoning. If using chicken, brown it first before the sausage step, then continue as directed. For shrimp, cook in the pan until they turn pink and slightly firm, about 1-2 minutes per side, then combine with the veggies.
- Add Rice and Soy Sauce: Push the shrimp and veggies to one side of the pan and add cold, cooked rice to the empty side. Break up any large clumps and toss together after 2-3 minutes. Add soy sauce and return the browned sausage to the pan. Stir everything together and let the rice absorb all the flavors.
- Scramble the Eggs: In a small bowl, lightly scramble eggs, then cook them in the pan and combine with the rest of the ingredients until evenly mixed.
- Finish and Serve: Top with sliced scallions or a dash of hot sauce like Crystal or Tabasco Chipotle for an extra kick.
Find the measurements and full recipe below!
Flavor Modifications
Want to make your Cajun fried rice even more exciting? Try adding:
- Extra vegetables: Corn, peas, zucchini, or shredded carrots
- Spices: Crushed red pepper, smoked paprika, or extra Cajun seasoning
- Protein Swaps: Ground chicken, rotisserie chicken, Italian sausage, or extra shrimp
If your family loves shrimp, try our easy crispy breaded shrimp for another simple dinner idea.
For even more delicious recipes, you will like these:
Serving Suggestions
Even though this is a one-pan wonder, you can add a few sides:
- Bagged salad to lighten the meal
- Slow Cooker Creamed Corn (This is our personal favorite!)
- Fresh green beans sautéed with olive oil and garlic
- Cornbread for a Southern-inspired touch (Here is my go-to favorite homemade cornbread recipe)
Fried Rice Tips & Tricks
- Use chilled white rice to avoid mushy fried rice.
- Scrape those browned bits from the pan—they’re pure flavor gold!
- Frozen veggies save time without sacrificing taste.
- Customize the protein based on what you have in the fridge for a true pantry-cleanout meal.
Freeze Friendly & Storage Tips
This Cajun fried rice stores beautifully in the refrigerator for up to 3 days. It also freezes well, just place in an aluminum pan, cover, and bake at 350°F for about an hour until heated through.
Frequently Asked Questions
Can I make this recipe with chicken instead of shrimp?
Absolutely! Diced chicken breast or boneless chicken thighs both work. Season the chicken with Cajun seasoning and cook it before browning the sausage. Make sure the chicken reaches 165°F before serving.
Do I have to use pre-cooked rice?
Yes, chilled pre-cooked rice gives the best texture for fried rice. Freshly cooked hot rice can become overly soft and mushy.
Can I use frozen veggies?
Yes! Frozen peppers and onions save prep time and still add great flavor.
Is there a reason the eggs aren’t cooked with the other ingredients initially?
Cooking eggs separately gives you that classic fried rice texture, but you can mix them in earlier if you prefer a softer, blended texture.
Dirty Rice vs. Cajun Fried Rice
If you’re not from the Gulf Coast, you might confuse Dirty Rice and Cajun fried rice. Dirty Rice is typically made with ground beef and Creole seasoning, resulting in a darker color. This Cajun fried rice is more like a fried Jambalaya—soy sauce, scrambled eggs, and flexible proteins make it unique and flavorful.
This Cajun fried rice is one of those dinners I love having in our rotation because it’s flavorful, filling, and easy to customize with what we already have.
If you cook the rice ahead of time, it’s even easier to get dinner on the table after a busy day.
Serve it straight from the pan, add a little hot sauce if you like extra heat, and enjoy a simple dinner inspired by our years on the Gulf Coast.
Cajun Fried Rice
This one pan Cajun Rice recipe is flavorful, easy to throw together, and perfect for busy weeknights.
Ingredients
- 2 tablespoons Canola Oil (divided)
- 2 Andouille Sausage Links
- 1 Green Bell Pepper
- 1 medium Yellow Onion
- 3 stalks of Celery
- 2 cloves of Garlic
- ½ pound of peeled 31/40 Shrimp (medium size)
- 1 tablespoon Cajun Seasoning
- 3 cups of cooked rice (chilled)
- 2 tablespoons of Soy Sauce
- 2 large Eggs
Instructions
- Slice the andouille sausage in half longways, then in half longways again so each link is cut into four pieces. Cut into small bite-sized pieces (about ¼” in size) and set aside.
- Dice bell pepper, onion, and celery into medium dice (about ½” cubes) and mince garlic cloves. Set aside.
- Heat ½ tablespoon of oil in a large wok or pan on medium-high heat. Cook diced andouille pieces until browned (around 3-4 minutes). Remove from the pan and set aside.
- Add another ½ tablespoon of oil to the same pan and saute the diced bell pepper, onions, and celery until onions just start to turn translucent (around 4-5 minutes). Push vegetables to one side of the pan.
- While vegetables are cooking, season the shrimp with the cajun seasoning ensuring an even coating.
- Add another ½ tablespoon of oil to the empty side of the pan. Add the seasoned shrimp and cook 1-2 minutes per side until the shrimp start to turn orange. Combine shrimp and vegetables in the pan. Add minced garlic and cook for another minute. Push shrimp and vegetables to one side of the pan.
- Add the remaining ½ tablespoon of oil to the empty side of the pan. Add cold cooked rice and cook for 2-3 minutes. Break up any large chunks of rice with a spoon or spatula while cooking. Combine rice, shrimp, and vegetables in the pan. Add cooked andouille sausage and soy sauce and cook for an additional minute. Push everything to one side of the pan.
- Lightly scramble the eggs in a small bowl. Add scrambled eggs to the empty side of the pan. Stir occasionally until eggs are cooked through. Combine eggs with other ingredients in the pan until evenly distributed through the rice.
- Enjoy immediately. If desired, top with sliced scallions, more soy sauce, or Crystal hot sauce.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 14gSaturated Fat: 3gUnsaturated Fat: 10gCholesterol: 156mgSodium: 1478mgCarbohydrates: 41gFiber: 1gSugar: 2gProtein: 18g
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Hi, I’m Brittany, and I believe life at home should feel easier, not heavier.
I’m the creator of Our Home Made Easy, a space for busy women who want dinner on the table, their homes running smoothly, and a little breathing room at the end of the day.
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