Creole Breakfast Fried Rice

Stirrin' It Up: Creole Breakfast Fried Rice (March 3)

Prep Time: 30 Minutes

Yields: 8 Servings


Fried rice is a delicious accompaniment to any meal and a wonderful way to use leftover rice. The key to a good fried rice is a really hot skillet, fresh vegetables and cooled rice.


1 pound (21–25 count) shrimp, peeled and deveined

1 pound red snapper fillets, (1-inch) cubed

1 pound crawfish tails

2 cups cooked and cooled long grain rice

¼ cup butter

1 cup diced onions

¾ cup diced celery

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

¼ cup minced garlic

3 eggs, lightly beaten

¼ cup tomato sauce

salt and black pepper to taste

granulated garlic to taste

Creole seasoning to taste

¼ cup thinly sliced green onions

¼ cup chopped parsley


In a large skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted, stirring frequently. Add shrimp and cubed fish then sauté until shrimp are pink and curled, 2–3 minutes. Add crawfish and stir to incorporate. Reduce heat to low and add rice, mixing well. Add eggs and stir gently until incorporated. Increase heat to high and fry the rice mixture, stirring constantly. Add tomato sauce, stirring to mix ingredients. Season to taste with salt, black pepper, granulated garlic and Creole seasoning. Stir in green onions and parsley. Serve hot.