Andouille and Shrimp Fried Rice

Andouille and Shrimp Fried Rice

In honor of my 100th recipe post I thought I would share one of my absolute, favorite dishes. I have loved fried rice since I was a kid, it is what I would always order whenever we would go out to Asian restaurants.  Up until about a year ago I never really made this at home, since Ryan had told me that he wasn’t a huge fan. However, I decided to make it for him one day and now it is one of his favorite dishes too.

Throughout the years, I have had many different versions of fried rice. I’ve had it with pork, chicken, and shrimp. For me, my favorite is the combination of andouille sausage and shrimp. I also like to throw in some bacon because that was my favorite part of the fried rice I ate growing up. Bacon makes everything better doesn’t it? ;-)

I also wanted to mention that it is important to use cold leftover rice for this dish. I have tried to make fried rice before by cooking the rice right before I fried it and it turned into a mushy blob. Not so yummy.

The Recipe

  • Serves 6
  • Prep time:
  • Cook time:

Ingredients:

  • 3 slices bacon, chopped into 1 inch pieces
  • 1 teaspoon olive oil
  • 3 eggs
  • 8 ounces andouille sausage
  • 1 pound (51-60 count) prawns, peeled and deveiened
  • 1/4 teaspoon ground ginger
  • 1/2 onion, diced
  • 1 green bell pepper, diced
  • 1 carrot, peeled and diced
  • 1 jalapeno, diced (optional)
  • 4 cups left over cooked rice, cold
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sambal oelek chili paste (optional)
  • kosher salt if desired
  • chopped green onions for garnish

Instructions:

  1. In a wok or large saute pan, cook bacon over medium heat. Remove to paper towel lined plate and set aside. Reserve 1 tablespoon of pan drippings.
  2. While bacon is cooking, heat 1 teaspoon of oil in a small 8 inch pan over medium heat, add egg and cook on one side until edges curl. Flip once to finish cooking. Once cooked, remove from pan. Roll and slice into thin strips. Set aside.
  3. Season the shrimp with 1/4 teaspoon ground ginger
  4. Add sausage and shrimp to the bacon drippings. Cook over medium-high heat for 2 minutes. Add veggies and cook 3 minutes, shrimp should be pink and cooked through. Transfer veggies, sausage and shrimp to a plate. Set aside.
  5. To the same pan add rice, soy sauce, rice vinegar and sambal oelek. Cook for 2-3 minutes. Return veggies and meat to pan. Toss to combine. Add eggs and bacon. Stir. Garnish with green onions and serve hot.

I like to serve this with some crispy wonton chips. And of course, I like to squeeze some Siracha on top. Enjoy!

  • http://www.pinkbites.com Rita

    Looks like our posts are in tune again, I also just made a fried rice. My husband would prefer your though, sausage and shrimp….:)

  • http://www.lifesambrosia.com Deseree

    haha that’s funny! Well your fried rice looks equally as delicious :)

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  • http://watkinslynn.typepad.com/pages_pucks_and_pantry/ Mrs. L

    It’s been a while since I’ve made fried rice, probably because we haven’t had any leftover rice lately. Of course now I’m craving this so I’ll have to go make some rice to be leftover!

  • Sharkcam

    Your fried rice looks great and with the shrimp and sausage it is almost like a jambalaya. I love fried rice but have never really been able to make it at home. I tried once and it didn’t turn out so I quit. :( Have you ever tried making Kim Chee fried rice? It seems to be all the rage now. I like Kim Chee but didn’t think i’d like it in fried rice but after having it at the Marination Mobile Truck I am addicted.

  • http://www.lifesambrosia.com Deseree

    Hey Sharkcam- I’ve never tried Kim Chee fried rice. It has actually been a really long time since I’ve had Kim Chee. I might have to give it a try. When you made your fried rice did you use day old rice? That seems to be the trick. I used to try to make it right after I made the rice but it turns into a mushy mess. So from now if I know I am going to make fried rice I make the rice the day before, it seems to help it alot.

  • Sharkcam

    The day old rice makes sense. Mine turned out all mushy and not good. My kids sneered at it and asked me why I ruined perfectly good plain rice. :) I do recall my mom saying she used “old rice” so that must be the same thing. You should attempt the Kim Chee Fried rice, with a little sunny side egg on top and green onion. yum!

  • http://www.lifesambrosia.com Deseree

    Sharkcam- well that comment about the sunny side egg and green onion did it, I definitely have to try Kim Chee Fried Rice now!

  • Sharkcam

    Don’t forget to add some hot sauce and furikake as additional garnish.

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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