Description
A zesty, flavor-packed twist on classic fried rice, featuring Cajun‑seasoned shrimp, colorful vegetables, and fluffy jasmine rice—ready in about 30 minutes, perfect for a quick and satisfying meal.
Ingredients
1 lb shrimp, peeled and deveined
2 cups cooked jasmine rice (preferably day‑old)
2 Tbsp vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 medium bell pepper, diced
1 cup frozen peas and carrots
2 stalks green onions, sliced
2 Tbsp Cajun seasoning
2 Tbsp soy sauce
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
- Toss peeled shrimp with Cajun seasoning until evenly coated.
- Heat 1 Tbsp oil in a skillet or wok over medium‑high. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
- Add remaining oil to the pan. Cook onion and bell pepper 3–4 minutes until softened. Add garlic and cook 1 more minute.
- Stir in frozen peas and carrots, cooking 2–3 minutes until warmed.
- Add jasmine rice, breaking up clumps, and stir to mix with vegetables.
- Pour in soy sauce, season with salt and pepper, and stir‑fry about 5 minutes until rice is hot and slightly crispy on the bottom.
- Fold the shrimp back into the rice until heated through.
- Top with sliced green onions and chopped parsley. Serve hot.
Notes
- Use leftover rice for best texture and prevent clumping.
- Adjust Cajun seasoning for desired spice level.
- Swap shrimp with tofu or chicken for variation.
- Add a squeeze of citrus before serving for brightness.
- Store leftovers promptly and reheat thoroughly.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 830mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
