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Cajun Fried Rice

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Cajun Fried Rice is a fun take on fried rice with all the familiar comforts of the classic takeout dish, plus the addictive flavors of Cajun cuisine.

Cajun Fried Rice
Cajun Fried Rice

This Cajun Fried Rice with chicken andouille sausage and shrimp is a fun twist on the classic. This healthy fried rice is packed with protein, and you wouldn’t even know that cauliflower rice is mixed in with brown rice! It comes together very quickly, making it a perfect weeknight meal or leftover lunch. For more of my favorite Cajun recipes, try my Air Fryer Cajun Shrimp Dinner and Skillet Cajun Spiced Fish with Tomatoes.

Cajun Fried Rice

What is the best rice for fried rice?

The best rice to use for fried rice is leftover day-old, cold rice or frozen brown rice. I buy mine from Trader Joe’s, and it’s one of my favorite shortcuts.

What is Cajun seasoning made of?

Cajun seasoning is what gives this fried rice its heat. It generally includes salt, black pepper, cayenne pepper, garlic powder, and paprika. Tony Chachere’s or Zatarain’s are two popular brands that are usually available at the supermarket.

How to Make Cajun Fried Rice

Here’s how to make this spicy Cajun fried rice, which cooks pretty quickly in one pan.

  • Cook the sausage and then remove it from the pan.
  • Sprinkle Cajun seasoning on the chopped shrimp.
  • Cook the onion and cauliflower rice until the onions are soft.
  • Add the shrimp, scallion whites, and garlic to the pan, cook for a minute, and then push to one side of the pan.
  • Add more oil to the pan and then the rice and soy sauce. Cook on medium-high without stirring for a couple of minutes. Continue to cook, occasionally stirring, until the rice is warm.
  • Push the rice to the side with the vegetables, pour in the beaten eggs, and scramble until they are just barely cooked.
  • Add the sausage, stir, and garnish with scallion greens and hot sauce if desired.

Fried Rice Variations & Tips:

  • For vegetarian fried rice, omit the shrimp and sausage and add in extra vegetables like diced bell pepper and zucchini.
  • Use white rice if you prefer.
  • If you’re allergic to shrimp, use chopped chicken thighs.
  • For an extra kick, serve with hot sauce.
  • Leftovers will keep in the refrigerator for about three days.

Fried Rice with shrimp and sausageCajun Inspired fried Rice

More Fried Rice Recipes You’ll Love:

Cajun Fried Rice

5 from 12 votes
Cajun Fried Rice is a fun take on fried rice with all the familiar comforts of the classic takeout dish, plus the addictive flavors of Cajun cuisine.
Course: Dinner
Cuisine: American, Cajun
Cajun Fried Rice
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 1/2 cups


  • 4 teaspoons vegetable or grapeseed oil divided
  • 12 ounces chicken andouille sausage sliced into rounds or half-moons
  • 8 ounces peeled shrimp deveined and chopped
  • 1 teaspoon low-sodium Cajun seasoning blend like Tony Chachere’s or Zatarain’s
  • ½ white or yellow onion diced
  • 2 cups thawed frozen cauliflower rice
  • ¼ teaspoon kosher salt
  • 4 scallions thinly sliced, whites and greens separated
  • 4 cloves garlic minced or grated
  • 3 cups cooked brown rice preferably day-old or thawed frozen
  • 2 tablespoons low sodium soy sauce or gluten-free tamari
  • 3 large eggs beaten
  • Sriracha and/or Louisiana-style hot sauce optional for serving


  • In a large pan, heat 1 teaspoon oil over medium-high heat.
  • When the oil is hot, add the sausage in a single layer (work in batches if needed) and cook for 1 to 2 minutes per side, until browned. Transfer the sausage to a plate and set aside.
  • Add the chopped shrimp to a plate or mixing bowl and season with the Cajun seasoning blend.
  • Add 1 teaspoon oil to the pan and decrease the heat to medium.
  • Add the onion, cauliflower rice, and salt and cook, stirring often, for 3 to 5 minutes, until the onions are soft and translucent and any residual moisture from the cauliflower has cooked off.
  • Add the seasoned shrimp, scallion whites (reserve the greens for garnish), and garlic and cook for another 30 seconds to 1 minute, just until the garlic is fragrant and the scallions start to soften. It’s OK if the shrimp isn’t completely cooked through at this stage.
  • Push everything to one side of the pan.
  • Add the remaining 2 teaspoons of oil to the pan along with the brown rice and soy sauce.
  • Stir to incorporate, increase the heat to medium-high, and cook without stirring for 2 to 3 minutes so the bottom starts to become crispy.
  • Continue to cook, stirring occasionally, just until the rice is heated through.
  • Push the rice to the side of the pan with the cooked vegetables and pour the beaten eggs into the pan. Use a spatula to scramble them until they are just barely cooked.
  • Add the reserved andouille sausage to the pan and stir everything to incorporate.
  • If needed, season with more salt. Serve immediately, garnished with scallion greens and (optional) hot sauce.

Last Step:

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Serving: 1 1/2 cups, Calories: 501 kcal, Carbohydrates: 46.5 g, Protein: 37.5 g, Fat: 17.5 g, Saturated Fat: 4.5 g, Cholesterol: 288 mg, Sodium: 1006 mg, Fiber: 6 g, Sugar: 5.5 g


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27 comments on “Cajun Fried Rice”

  1. I made this tonight and it was fantastic. I knew from the title and ingredients it would be good. It’s definitely going into the weekly rotation. I added some peas, but other than that made as written. Yummy 🤤 

  2. Wowzer’s This just was perfect from start to finish. The only thing I added was cilantro. This was easy to prep, cook and serve. Easy, breezy lunch or dinner.

  3. Delicious! Used all brown rice (no cauliflower) and my toddler loved it. Didn’t use shrimp and added some bell pepper instead. Feel like you could throw in frozen peas or corn too and I meant to, but forgot.

  4. Love this! Even my picky teenage son loves this recipe! Made it one night with freezer staples and Joe’s it’s become in the regulator rotation..

  5. So good and would definitely make again. My husband who is a picky eater loves it too and said we need to have this in the rotation! Great recipe, thank you!

  6. It was so easy to make! And the flavors were absolutely delicious! I have been using Skinny Taste for my meal prepping for lunch, and this was by far my favorite lunch in the month I’ve been using the site! I didn’t get tired of it once. 🙂

  7. THIS was the best recipe that I have tried from you as of this month!! My husband loved it too. A lot of step but well worth it!!! I used Trader Joe’s Chicken Andouille sausage.

  8. Avatar photo
    Sara Maria Matheson

    Is there an alternative to the andouille sausage? I can never find any. Would I be able to use regular chicken sausage?

  9. Avatar photo
    Dyan Vantress

    I love that you have the link to WW personal points. Thank you so much for all your wonderful recipes 🙂

  10. This was DELICIOUS and easily adaptable. I used PF Chang’s frozen fried rice  and it worked beautifully. No frozen brown. My kids didn’t even know there was cauliflower rice:)

  11. Avatar photo
    Barbara Jerich

    I don’t see the amount for brown rice in the ingredients. Is this a substitution for cauliflower or in addition to?

    1. Cauliflower upsets my stomach, was thinking doing this and adding other veggies instead, small diced peppers and zucchini, maybe some shredded carrot.  Would try what you like, bet it will turn out great!

  12. Ignore the snarky review above. I actually made this and it’s so amazing! It is not jambalaya. Husband is from Louisiana and jambalaya has a tomato and chicken broth base. Also doesn’t use egg. This is simply a wonderfully light take on fried rice.

    1. I didn’t see the snarky comment, but I can only imagine. People have zero tact these days. I’m also from Louisiana. My jambalaya doesn’t have the tomato base (mine is more Cajun and not Creole) but still, I didn’t consider this recipe to be a jambalaya either. Just looked like a Cajun spin on fried rice. It looks delicious and I’m about to make it for dinner. Can’t wait to try it!