Description
A vibrant and flavorful Cajun Salmon and Shrimp Fried Rice combining succulent seafood with bold Cajun spices, crisp vegetables, and fragrant jasmine rice for a hearty and satisfying meal perfect for any day of the week.
Ingredients
Scale
Seafood and Seasoning
- 1 pound salmon fillet, skin removed, cut into 1-inch pieces
- ½ pound large shrimp, peeled and deveined
- 2 ½ tablespoons Cajun seasoning, divided
Oils and Fats
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
Vegetables and Aromatics
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 teaspoons garlic, minced
- 2 green onions, sliced (white and green parts separated)
Other Ingredients
- 4 cups (744 g) cooked day-old white rice, like jasmine rice
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- Kosher salt and black pepper, to taste
- Lemon wedges, for serving
- Chopped green onions, for garnish
Instructions
- Pat and season seafood: Pat the salmon and shrimp dry using paper towels, then season both with 1 ½ tablespoons of Cajun seasoning to ensure the flavors adhere well before cooking.
- Cook salmon: Heat 1 tablespoon of olive oil and unsalted butter in a large skillet or wok over medium-high heat. Add the salmon pieces and cook for 3 to 4 minutes per side until the salmon flakes easily with a fork and reaches an internal temperature of 145°F. Remove and transfer to a plate.
- Cook shrimp: In the same skillet, add the shrimp and cook for 1 to 2 minutes per side until fully cooked and opaque. Transfer shrimp to the plate with the salmon.
- Sauté vegetables: Add the remaining 1 tablespoon olive oil to the skillet. Add diced onion and red bell pepper, cooking for 3 to 4 minutes until softened. Stir in garlic and the white parts of the green onions and cook for an additional 30 seconds to release their aroma.
- Scramble eggs with vegetables: Push the sautéed vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble gently until just set. Then stir the eggs into the vegetables to combine.
- Add rice and season: Add the cold, day-old jasmine rice to the skillet along with 2 tablespoons soy sauce and 1 tablespoon more Cajun seasoning. Stir-fry everything for 4 to 5 minutes, stirring occasionally, until the rice is heated through and slightly crisped.
- Fold in cooked seafood and green onions: Gently fold the cooked salmon and shrimp back into the rice mixture. Stir in the green parts of the sliced green onions. Taste and adjust seasoning with additional Cajun seasoning, kosher salt, and black pepper if desired.
- Serve: Serve the Cajun salmon and shrimp fried rice immediately, garnished with fresh lemon wedges and additional chopped green onions for brightness.
Notes
- Use day-old rice for best texture; fresh rice may result in mushy fried rice.
- Adjust Cajun seasoning amount to your spice preference.
- Ensure seafood is cooked thoroughly to a safe temperature of 145°F for salmon and opaque shrimp.
- You can substitute soy sauce with a gluten-free tamari if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, American
Keywords: Cajun salmon, shrimp fried rice, Cajun seafood, stir-fry rice, one-pan meal, seafood fried rice, Cajun seasoning recipe
