Cajun Salmon and Shrimp Fried Rice
Cajun Salmon and Shrimp Fried Rice is a flavorful one-skillet meal made with tender salmon, juicy shrimp, Cajun seasoning, vegetables, and day-old jasmine rice. It’s an easy dinner packed with bold flavor and a smart way to use leftover rice.
Servings: 6 people
Calories: 406kcal
Ingredients
Seafood
- 1 pound salmon fillet, skin removed, cut into 1-inch pieces
- ½ pound large shrimp, peeled, deveined
- 2 ½ tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
Fried Rice
- 4 cups (744 g) cooked day-old white rice, like jasmine rice
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 teaspoons garlic minced
- 2 green onions, sliced (white and green parts separated)
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon Cajun seasoning, or more to taste
- Kosher salt and black pepper, to taste
For Serving
- Lemon wedges
- Chopped green onions
Instructions
- Pat the salmon and shrimp dry with paper towels. Season both with 1 ½ tablespoons Cajun seasoning.
- In a large skillet or wok over medium-high heat, heat 1 tablespoon olive oil and the butter. Add the salmon and cook for 3 to 4 minutes per side, or until it flakes easily with a fork and reaches an internal temperature of 145°F. Transfer to a plate.
- Add the shrimp to the same skillet and cook for 1 to 2 minutes per side, or until fully cooked. Transfer to the plate with the salmon.
- Add the remaining tablespoon of olive oil to the skillet. Add the onion and bell pepper and cook for 3 to 4 minutes, or until softened. Stir in the garlic and the white portions of the green onions; cook for 30 seconds.
- Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just set*. Stir the eggs into the vegetables.
- Add the cold rice, soy sauce, and the remaining 1 tablespoon Cajun seasoning. Stir-fry for 4 to 5 minutes, stirring occasionally, until the rice is heated through and lightly crisped.
- Gently fold in the cooked salmon and shrimp. Stir in the green portions of the green onions. Taste and season with additional Cajun seasoning, salt, and black pepper, if needed.
- Serve immediately with fresh lemon wedges and garnish with additional green onions.
Notes
*Want bigger pieces of scrambled egg? Cook the eggs first, transfer them to a plate, and stir them back in at the end with the salmon and shrimp. If you scramble them directly in the pan with the vegetables, they'll break into smaller pieces and blend into the rice.
Nutrition
Serving: 1portion | Calories: 406kcal