Posted June 17, 2013
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.
Andouille and Shrimp Fried Rice Recipe
Fried rice with andouille sausage, shrimp, bacon, egg and veggies.
- 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
- 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.
- 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.
- Season the shrimp with 1/4 teaspoon ground ginger
- 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.
- 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!