Louisiana Crawfish Fried Rice

Contributed by: Quincy L. Vidrine, M.Ed.,CHC

This recipe can be made in your favorite wok, or 12-inch skillet, but it's also great to cook on your outdoor flattop griddle!
Yield 8-10 servings

Eggs:
1 Tablespoon vegetable oil
3 eggs, lightly beaten
Heat olive oil on high heat, add eggs and cook until almost set. Transfer to small bowl to add in later.

Veggies, Rice, and Crawfish:
1 Tablespoon vegetable oil
1/2 medium onion, diced
1 cup carrots, small dice
1/2 bunch thin asparagus, 1 1/2-inch pieces
3 cloves garlic, minced
1 teaspoon fresh ginger, minced (may substitute 1/4 teaspoon ground ginger)
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Vegetable Oil
4 cups medium grain rice cooked ahead and refrigerated - cold rice is key
1 - 1 1/2 pounds Louisiana crawfish tail meat, drained
1/2 cup green onions, sliced
1/2 cup frozen green peas
3 Tablespoons low-sodium soy sauce
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper

Heat vegetable oil over very high heat. Add onion, carrot, and asparagus - stir to keep moving the pan until mostly tender, about 3-4 minutes. Add garlic, and ginger - cook stirring constantly about 2 minutes.

Stir in toasted sesame oil and vegetable oil. Add rice - spread out in an even layer and cook, stir slowly and evenly until rice is toasted, add crawfish tails.

Add green onions, peas, soy sauce, seasonings, and add egg to mixture. Stir constantly until liquid is absorbed. Stir in more soy sauce and green onions, if desired.

Quincy L. Vidrine behind a pan of LA Crawfish Fried Rice.
4/5/2023 8:02:02 PM
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