Description
A fusion fried rice combining classic garlic stir-fry technique with bold Creole seasoning and the Holy Trinity.
Ingredients
Scale
- 3 cups cooked, cold day-old white rice
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/2 cup diced yellow onion (part of the Holy Trinity)
- 1/2 cup diced celery (part of the Holy Trinity)
- 1/2 cup diced green bell pepper (part of the Holy Trinity)
- 4 ounces Andouille sausage, sliced
- 3 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- 2 scallions, sliced, for garnish
Instructions
- Heat the vegetable oil and butter in a large wok or skillet over medium-high heat.
- Add the onion, celery, and bell pepper. Cook for 4 minutes until softened.
- Add the sliced Andouille sausage and cook for 3 minutes until lightly browned.
- Add the minced garlic, smoked paprika, cayenne pepper, thyme, salt, and black pepper. Stir constantly for 30 seconds until fragrant.
- Push the vegetables and sausage to one side of the wok. Pour the beaten eggs onto the empty side and quickly scramble them until just set. Break the eggs into small pieces and mix with the vegetable mixture.
- Add the cold rice to the wok. Break up any clumps with your spatula. Increase heat to high.
- Stir-fry the rice mixture for 3 to 5 minutes, tossing constantly to coat everything evenly and heat the rice through.
- Drizzle the soy sauce, Worcestershire sauce, and hot sauce (if using) over the rice. Toss quickly to combine and allow the sauce to evaporate slightly, about 1 minute.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with sliced scallions.
Notes
- Use day-old, cold rice for the best texture in fried rice.
- If you prefer a milder flavor, reduce the cayenne pepper or omit it.
- You can substitute shrimp or diced chicken for the Andouille sausage.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Fusion (Asian-Creole)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 20
- Cholesterol: 150