Here we are at the beginning of February and Mardi Gras is coming up – that’s a great reminder to make a dish with a bit of heat and a bit of spice to ward off the winter blues. A dish like this Cajun Fried Rice with Pulled Pork.
Cajun Fried Rice with Pork Shoulder
Cajun Fried Rice is a crazy cultural mix-up that works! It melds all the deliciousness of Fried Rice along with a good dose of Cajun flavor. And on top of it all? A scoop of luscious pulled pork and a drizzle of your favorite barbecue sauce. This dish is going on my list of all-time favorites, and maybe yours, too?
About Cajun Fried Rice:
I can’t say enough about Cajun Fried Rice. There’s so much going on and it’s jumping with flavor. It’s not “hot” but those spices add an unexpected intrigue to Fried Rice.
The beautifully sauteed veggies play a supporting role. There’s onion, of course, a little celery, and bell pepper, all a part of the Cajun “trinity” and they bring that classic New Orleans flavor along with a little crunch. A little sweet potato adds a creamy element and corn and beans add heft and a touch of of the Southwest.
The pulled pork and barbecue sauce of course are full-on Southern BBQ but we can’t forget the Andouille sausage and the heat it brings. That brings us right back to New Orleans for sure!
You will find yourself trying bite after bite; each forkful a little different. Maybe you’re starting from the top down, eating the pulled pork first. Maybe you’ll mix it together. Or maybe like me, you’ll scoop up some fried rice, making sure your forkful is topped with just a little of the pulled pork and barbecue sauce and has at least a piece of andouille, making that crave-worthy, sought-after perfect bite.
Other New Orleans Mash-Ups:
There are multiple Asian Cajun fusion recipes, and two of my favorite are already on my site.
- My Bourbon Chicken, named after New Orleans Bourbon street is a mall favorite that I love making at home. It’s fast and easy.
- And we can’t forget Yaka Mein, said to be a hangover cure, but most often a family dish flavored with Creole seasoning. It can be made with many proteins but mine is beef and noodles.
About the Rice:
You’ll need about three cups of cooked and cooled rice. Leftover is great. Fresh ricce can be shortcut by spreading out on a sheet tray and freezing. Rice needs to be refrigerated promptly or tossed. Don’t eat or reuse rice that has been at room temperature too long.
If you need a recipe and want tips, check out Perfect Instant Pot Rice or the stovetop Cilantro Lime Rice (obviously, leave out the cilantro and lime!) My Fried Rice recipe has lots of tips for perfect fried rice.
Making Cajun Fried Rice:
The best fried rice dishes are those on the drier side; the individual grains of rice aren’t all soft and clumped together. Here the veggies and sausage (they have a lot of moisture) are removed from the pan and reserved.
The rice goes in a hot pan and is slightly toasted. Only then are the eggs and seasoning added, and then the veggies and sausage are added back in.
The recipe calls for pulled pork and leftover is perfect! If starting from scratch, check out Instant Pot Pulled Pork or Slow Cooker Pulled Pork. Bonus: I’ve found almost any soft, braised pork will work with enough barbecue sauce added to it! I’ve used leftovers from my Braised Pork Roast before.
Options:
Change up the veggies, seasonings, or any other component of the recipe you wish. Except for the rice! Just keep the same proportions (roughly) of veggies and rice. This recipe can make fabulous use of any leftover bits of vegetables in the fridge.
Use pulled pork if you wish, omit if not, or use more! You can never go wrong. If you don’t eat pork, choose beef or vegetarian sausage, and try brisket.
Cajun Fried Rice
Storing and Reheating:
Store leftovers promptly and use within three to four days. Reheat in the microwave. Cover loosely and heat a serving for a minute and a half to two minutes.
It’s possible to freeze, but the texture of the sausage suffers. After freezing, the texture is drier, more like commercial frozen diner bowls. For best results, freeze only short term, a month or so.
Saving Money:
Your own pulled pork (leftover is perfect) is most cost-effective but leftovers from a restaurant meal or pulled pork from the grocer’s refrigerator section, that works, too.
- Sausage and pork shoulder are regularly on sale with best pricing in the fall. There are great sales before the Superbowl and Summer holidays.
- Make your spice blends. They’re fresher, easier to customize, and in the long run, save money! Here’s my list of spice blend recipes, including several Cajun blends.
- Eggs are usually at their lowest before any major holiday. They keep for six weeks or so, so buy extra. Check your buyer’s club, Aldi, or Lidl for great prices all the time.
- Vegetables: raid your fridge for bits of this and that. Canned corn and beans, rinsed well, are the cheapest winter option. In the summer, buy corn on the cob.
- Make sure to have a plan for any vegetables that have extra, like the rest of the corn, beans, and sweet potato. Consider using the full amount, doubling the rest of the vegetables, cooking them, and placing half in a Ziploc in the freezer for next time.
Hi Peeps! I’ve been traveling & this was my Clean out the Fridge recipe! It’s so riffable and would be a great use for what you have on hand recipe. Especially if you don’t want to go out in the cold. I’m back home in Minnesota, welcomed by a temp of minus 1 F. 🙂 Take care all and stay warm wherever you are!
Mollie
Cajun Fried Rice
Cajun Fried Rice
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings 1x
Ingredients
- 2 to 3 tablespoons oil, divided
- 1/2 pound andouille sausage, sliced & diced
- 1/2 small onion, diced
- 1/2 red bell pepper, diced
- 1 small rib celery, diced
- 4 ounces sweet potato, peeled and in small dice
- 1 cup red kidney or black beans, canned drained & rinsed
- 1 cup corn, canned drained & rinsed
- 1 cup long grain rice, cooked and cooled, about 3 cups cooked (preferably day old)
- 2 eggs, stirred
- 1 tablespoons oyster or hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon Cajun Spice (this is mild, add more to taste)
- 1/4 teaspoon white pepper
- a few shakes of sesame oil
- 1 cup (or more) pulled pork
- barbecue sauce to taste
Instructions
In a medium saucepan over medium-low heat, add the oil, then add andouille, stirring now and then until lightly browned. Remove and set aside. Add onions, peppers, celery, and sweet potatoes to the skillet. Cook for about 5 to 8 minutes stirring occasionally, unitl vegetables are softened. Add kidney beans and corn and heat through. Remove all to a plate with a slotted spoon, leaaving any old/drippings behind.
There should be about 2 tablespoons of oil/drippings, if not add more oil. Increase heat to medium-high. Add already cooked rice and heat through, then allow to sit until slightly toasted on the bottom, turning once or twice with a spatula.
Turn heat down to medium-low, make a well in the center, and add the eggs. Allow to sit until eggs are almost totally cooked through, then chop up with spatula and incorporate them with the rice.
Sprinkle the oyster or hoisin sauce, soy sauce, Cajun spice, white pepper, and sesame oil over the rice. Gently fold rice to incorporate. Add the reserved vegetable/andouille mixture and fold again.
Finish the rice with a scoop of pulled pork on each serving. Drizzle barbecue sauce over pork or pass barbecue sauce so each individual may add as desired..
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