Cajun Shrimp Fried Rice

One of Anita’s favorite dishes is fried rice. She requests it often. I thought it was time to throw a curve ball, make a little twist, on the classic that she loves so much. Failure was not an option, because messing with a long-time favorite is risky business. I dove in and made Cajun shrimp fried rice. A fantastic variation on the classic, this dish contains wonderfully spicy shrimp in a traditional rice mixture. This was a major hit. Anita loved it!

Cajun Shrimp Fried Rice

This Cajun shrimp fried rice was perfect just as it was. I didn’t really feel a need to mess with it. Oh, I thought well, I could add some roasted peanuts or cashews. Yeah, I could’ve done that. But I might’ve gotten looks. Best to make it just as it’s written, because it’s great!

Cajun Shrimp Fried Rice
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Cajun Shrimp Fried Rice

This Cajun shrimp fried rice was perfect just as it was. I didn't really feel a need to mess with it.
Course Main
Cuisine Cajun
Keyword Cajun, fried rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 153kcal
Author Mike


  • 1 cup rice
  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper or more, to taste
  • 1/4 teaspoon kosher salt
  • ground black pepper to taste
  • 2 large egg whites beaten
  • 1 large whole egg beaten
  • 1/2 medium onion chopped
  • 1/2 medium bell pepper chopped
  • 2 cloves garlic minced
  • 5 medium green onions chopped, whites and greens separated
  • vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon dried red pepper flakes or more, to taste
  • 4 teaspoon soy sauce or more, to taste
  • 1 teaspoon Asian fish sauce or just add more soy sauce


  • Cook the rice per package instructions. Remove from heat and keep covered when done.
  • Place the shrimp into a medium bowl. Add the chili powder, paprika, garlic powder, cayenne and salt and pepper. Toss gently to coat well.
  • Add a splash of oil to a wok or large skillet over medium-high heat.
  • Add the eggs and cook, whisking or stirring as they cook, 1-2 minutes. Remove to a plate.
  • Increase heat to high and add the sesame oil.
  • Add the onion, bell pepper, and green onion whites. Cook 1-2 minutes.
  • Add the garlic and pepper flakes and cook another minute.
  • Add the shrimp and cook until no longer translucent, tossing constantly, 2-3 minutes.
  • Add rice. Stir then let cook 2-3 minutes to brown.
  • Add in the egg, soy sauce and fish sauce. Stirring constantly, cook another 2 minutes.
  • Serve top with the chopped green onion tops.


Calories: 153kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 442mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg

Nutritional values are approximate.