Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Andouille Shrimp Fried Rice
Andouille Shrimp Fried Rice is loaded with all kinds of goodies! Spicy andouille, succulent shrimp, eggs, bacon and veggies.
Fried rice is one of my absolute favorite comfort foods. I always order it when we go out for Chinese food. Throughout the years, I have tried many different versions of fried rice. I’ve had it with pork, chicken, shrimp and only veggies.
Each version has it’s own good qualities. I have decided to combine my favorite aspects of each and today I’ve made this Andouille and Shrimp Fried Rice to share with you. It is LOADED with goodies. Full of shrimp, sausage, and lots of veggies. You’re going to love it. Trust me.
Let’s talk about what you’ll need to make it.
Andouille Shrimp Fried Rice Ingredients:
Don’t be intimidated by the list of ingredients in this shrimp fried rice, it might seem like a lot but it comes together quickly and most of the ingredients are pretty easy to find!
- COLD RICE: Throughout my years of making fried rice, I have learned one very important tip: Use day cold rice. Cold rice works so much better than freshly made rice. 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 exactly what I was going for.
- SHRIMP: Use large, peeled and deveined shrimp. If you need help learning how to peel and devein shrimp, check out my handy guide.
- ANDOUILLE SAUSAGE: Andouille sausage is a smoked sausage that is popular in creole cooking. It’s slightly spicy and works great in this recipe.
- BACON: I have been adding bacon to my fried rice for as long as I can remember. My dad would always add it to his and finding the little bites of smoky bacon was always my favorite part.
- ONION/GREEN BELL PEPPER/CARROTS/JALAPEÑO: This blend of veggies will add plenty of flavor and texture to the fried rice.
- SOY SAUCE: To add saltiness and umami flavor.
- RICE WINE VINEGAR: Will add a bit of acidity and brightness to the rice.
- SAMBAL OELEK CHILI PASTE: Sambal Oelek is an Indonesian chili paste made with a blend of chili peppers, vinegar, and garlic. It is optional in this recipe but does add a nice kick.
- EGGS: Like the bacon in this recipe, scrambled eggs are a must whenever I make fried rice. You’ll cook them separately and add them to the rice.
- GREEN ONION: Add a pop of color and a subtle onion flavor.
- SALT: Keep in mind that bacon, sausage and soy sauce are all salty so you may or may not need any extra salt. I highly recommend tasting the rice before adding additional salt.
Step by Step Photos and Instructions:
Fried rice is one of those dishes that comes together quickly so I recommend making sure that you have all of your ingredients prepped and ready to go before you start cooking. This way you can cook it quickly. A wok or a large skillet is going to work the best.
Cook bacon and reserve 1 tablespoon bacon fat. 
Cook egg. 
Mix shrimp with ginger. 
Add cook shrimp, andouille and veggies together in wok.
- STEP #1: In a large wok or skillet cook bacon until browned. Remove bacon and reserve 1 tablespoon of pan drippings.
- STEP #2: While the bacon is cooking, cook the egg. Remove from pan and slice.
- STEP #3: Combine the shrimp with ginger. Toss to coat.
- STEP #4: Add shrimp and andouille sausage to pan and cook over medium high heat 2 minutes. Add the veggies and cook until veggies are softened and shrimp is cooked through. Transfer to a bowl and set aside.
- STEP #5: Add a little oil to the wok. Add rice, soy sauce, rice vinegar and sambal oelek. Return the meat and veggies to the pan. Stir to combine. Add eggs and bacon and stir once more. Add green onions and season to taste with salt. Serve.
Storage and Leftovers:
Store any leftovers in the refrigerator and eat within 3 days. Reheat with a quick cook in the microwave. You can also add a bit of oil to a pan and reheat that way.
If you love this Andouille Shrimp Fried Rice, try these other shrimp recipes:
Shrimp Tacos with Cilantro-Lime Sour Cream are a must make for your next taco night!
If you’re looking for a classic shrimp recipe, you’ve got to try this southern classic, Shrimp and Grits.
Shrimp Fettuccine is rich, decadent and everything a great pasta should be!
Note: Originally published in 2009. Updated with new photos, step by step instructions and photos and nutrition information in 2024.
Andouille and Shrimp Fried Rice
Ingredients
Ingredients:
- 4 slices bacon chopped into 1 inch pieces
- 2 teaspoons olive oil divided
- 3 eggs
- 13 ounces andouille sausage diced
- 1 pound shrimp peeled and deveined
- 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 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
- 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 remaining teaspoon oil, 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.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
hansenglassinc
October 9, 2024 at 1:37 amAndouille Shrimp Fried Rice sounds absolutely delicious! The combination of flavors must be incredible. Perfect for a quick meal any night—excited to try this recipe, Hansenglassinc! Great for weeknight dinners!
Sharkcam
November 16, 2009 at 12:18 pmDon’t forget to add some hot sauce and furikake as additional garnish.
Sharkcam
November 4, 2009 at 11:26 amThe 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!
Deseree
November 4, 2009 at 1:02 pmSharkcam- well that comment about the sunny side egg and green onion did it, I definitely have to try Kim Chee Fried Rice now!
terence k walters
June 29, 2018 at 2:11 pmSharkcam, it is a common practice among Chefs to use Cold rice in fried rice dishes. Actually, it is about the ONLY way we do it.
Sharkcam
October 29, 2009 at 9:45 amYour 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.
Deseree
October 31, 2009 at 12:56 pmHey 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.
Mrs. L
April 14, 2009 at 11:38 amIt’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!
Rita
April 8, 2009 at 9:07 pmLooks like our posts are in tune again, I also just made a fried rice. My husband would prefer your though, sausage and shrimp….:)
Deseree
April 9, 2009 at 2:23 pmhaha that’s funny! Well your fried rice looks equally as delicious :)